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Caramel Crunch Cheesecake Bombs

Deliciously decadent cheesecake balls coated in warm caramel and crunchy graham cracker-pecan topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 17 bombs
Course: Dessert, Party Treat
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened Use full-fat cream cheese for best texture.
  • 1/2 cup granulated sugar Sweetens the filling.
  • 1 tsp vanilla extract Adds warmth and depth.
  • 1/4 cup sour cream Balances sweetness with a subtle tang.
For the Caramel Sauce
  • 1 cup granulated sugar Made from scratch.
  • 1/4 cup unsalted butter For richness in the caramel.
  • 1/2 cup heavy cream Adds creaminess to the caramel.
  • 1/2 tsp sea salt Enhances the caramel flavor.
For the Crunch Topping
  • 1 cup crushed graham crackers Provides the main crunch texture.
  • 1/2 cup chopped pecans Adds nuttiness.
  • 1/4 cup melted butter Binds the crumbs together.

Method
 

Preparation
  1. Add cream cheese, granulated sugar, vanilla extract, and sour cream to a mixing bowl. Beat together on medium speed for 3 to 4 minutes until smooth.
  2. Transfer filling to a container, cover with plastic wrap, and refrigerate for at least 30 minutes.
  3. In a saucepan, pour granulated sugar and place over medium heat. Allow to melt undisturbed, swirling the pan if necessary, for 5 to 7 minutes until deep amber.
  4. Remove from heat, stir in butter, then return to low heat and carefully add heavy cream, whisking continuously until smooth. Stir in sea salt and let cool for 15 to 20 minutes.
  5. Combine crushed graham crackers, pecans, and melted butter in a bowl. Mix until crumbs are evenly moistened.
  6. Scoop chilled cheesecake filling into balls, about 1 to 1.5 inches in diameter.
  7. Dip each cheesecake ball into the caramel, allowing excess to drip off, then roll in the crunch topping.
  8. Place each completed bomb on a parchment-lined baking sheet and refrigerate for at least 1 hour to set.

Notes

These bombs are best made a day in advance and stored in the refrigerator. They can also be frozen for up to 2 months for longer storage.