The earliest cheesecakes were reported to have been baked on the island of Samos in Greece around 2000 BCE. The Greeks served them for wedding cakes, and athletes ate them for strength and vitality. There is evidence that cheesecake was served to athletes at the first Olympic Games in 776 BCE. European immigrants brought cheesecake to the United States. Americans eventually began to bake cheesecakes with cream cheese, creating a richer variation. Some kinds of cheesecake are baked in spring-form pans, while others require a water bath. This version is made in a premade piecrust, to create a light, fluffy cheesecake.
Recipe Servings: 12
Prep Time
30 minutes
+ 12 hours resting
+ 12 hours resting
Cook Time
55 minutes
Total Time
13 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 10-inch graham cracker pie crust
- 2 cups cream cheese, softened
- 1½ cups brown sugar
- ½ cup sour cream
- 2 large eggs, beaten
- 2 tsp vanilla
- ½ cup caramel sauce
- ¼ tsp salt
Directions
- Preheat oven 325°F.
- In a medium bowl, combine softened cream cheese, sugar, and sour cream.
- Add butter and cream all the ingredients together until fluffy.
- Beat in each egg separately.
- Stir in caramel sauce.
- Pour into piecrust and bake 40 minutes.
- Reduce heat to 300°F and bake 15 minutes until the edges are set.
- Turn off oven, open door an inch, and allow to cool down in the oven for an hour. Remove, and let cool another hour on a wire rack.
- Cover and refrigerate overnight, for at least 10 hours, before serving.
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