Introduction

This Salted Caramel Cheesecake combines a crunchy gingersnap crust with a rich, creamy filling swirled with luscious homemade salted caramel. It’s a perfect balance of sweet and salty that’s sure to impress at any gathering.

A round cheesecake with three visible layers sits on a white plate on a white marbled surface; the bottom layer is a thick, crumbly, dark brown crust, the middle layer is a smooth, creamy light beige cheesecake, and the top layer is a glossy caramel-colored topping sprinkled with small white salt flakes, all edges are clean and even, with a soft white cloth and a blurred jar in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Homemade Salted Caramel Sauce (see note)
Gingersnap Cookie Crust
2 cups (250g) ground gingersnap cookies, regular or gluten free
1/4 cup (50g) granulated sugar
6 tbsp unsalted butter, melted
Salted Caramel Cheesecake
2 lbs full fat Philadelphia cream cheese, room temperature
1 cup (200g) granulated sugar
2 tbsp all purpose flour or gluten free flour
4 large eggs, room temperature
1 tsp vanilla bean paste
1/2 cup (120g) full fat sour cream, room temperature
1/3 cup (82g) cooled salted caramel sauce
Flaky sea salt, for topping

Instructions

Step 1: Prepare the salted caramel sauce and pour it into a heatproof container. Chill it in the fridge while you make the cheesecake.
Step 2: Preheat the oven to 350°F and grease the bottom and sides of a 9-inch springform pan. Optionally, line the bottom with parchment paper.
Step 3: In a bowl, mix ground gingersnap cookies, sugar, and melted butter until evenly moistened. Press this mixture into the bottom and halfway up the sides of the springform pan.
Step 4: Bake the crust for 8-10 minutes, then let it cool while preparing the filling.
Step 5: Reduce oven temperature to 325°F. Place a large roasting pan on the bottom rack of the oven for the water bath.
Step 6: In a stand mixer with a paddle attachment or using a hand mixer, blend the cream cheese, sugar, and flour on low speed just until smooth. Scrape down the bowl.
Step 7: Bring a medium pot of water to a boil on the stove for the water bath.
Step 8: Add eggs one at a time to the cream cheese mixture, mixing gently and scraping down the bowl halfway through.
Step 9: Mix in vanilla bean paste, sour cream, and cooled salted caramel sauce. Use a rubber spatula to combine everything evenly by hand.
Step 10: Pour the batter into the cooled crust and gently tap the pan on the counter a few times to release air bubbles.
Step 11: Carefully pour boiling water into the roasting pan on the oven’s bottom rack, then place the cheesecake on the middle rack above the water.
Step 12: Bake for 1 hour and 20 minutes. The cheesecake is done when the edges are puffed and the center has a slight, tight jiggle.
Step 13: Turn off the oven and leave the cheesecake inside with the door cracked open for 45 minutes to cool gradually.
Step 14: Pour remaining caramel sauce over the cheesecake before refrigerating. If too thick, gently warm the caramel in the microwave for about 30 seconds to thin it.
Step 15: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set fully.
Step 16: Before serving, sprinkle a pinch of flaky sea salt on top and serve slightly chilled to help the caramel hold its shape.

Tips & Variations

Use gluten-free gingersnap cookies and flour for a gluten-free version of this cheesecake.
For a more intense caramel flavor, swirl extra caramel into the batter before baking.
To prevent cracking, avoid overmixing the batter and bake in a water bath as directed.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. Reheat the caramel topping gently if it becomes too firm. The cheesecake is best served slightly chilled for optimal texture and flavor.

How to Serve

A single slice of creamy cheesecake with a slightly crumbly, dark brown crust at the bottom and sides sits centered on a white, scalloped-edge plate. The thick cheesecake layer is pale cream color with a smooth texture. On top of the cheesecake is a glossy, golden caramel sauce dripping down the front edge of the slice. The plate rests on a white marbled surface. In the blurred background, there is a jar of caramel sauce and a glass, as well as another plate with more cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salted caramel sauce ahead of time?

Yes, you can prepare the salted caramel sauce several days ahead. Keep it refrigerated in a sealed container and warm slightly before using if it hardens.

How can I tell when the cheesecake is fully baked?

The cheesecake is done when the edges have puffed and the center slightly jiggles with a tight movement when you gently shake the pan. Avoid overbaking to keep it creamy.

Salted Caramel Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

This decadent Salted Caramel Cheesecake features a crunchy gingersnap cookie crust filled with a creamy, rich cheesecake swirled with homemade salted caramel sauce. Baked in a water bath for a smooth texture and topped with flaky sea salt, this indulgent dessert is perfect for special occasions or when you want to impress with a luscious treat.

Author: Kai
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 7 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Gingersnap Cookie Crust

2 cups (250g) ground gingersnap cookies, regular or gluten free
1/4 cup (50g) granulated sugar
6 tbsp unsalted butter, melted

Salted Caramel Cheesecake

2 lbs full fat Philadelphia cream cheese, room temperature
1 cup (200g) granulated sugar
2 tbsp all purpose flour or gluten free flour
4 large eggs, room temperature
1 tsp vanilla bean paste
1/2 cup (120g) full fat sour cream, room temperature
1/3 cup (82g) homemade salted caramel sauce, cooled
Flaky sea salt, for topping

Homemade Salted Caramel Sauce

(See separate recipe link for detailed ingredients and method)

Instructions

Prepare Salted Caramel Sauce: Make the salted caramel sauce according to your recipe and pour it into a heat-proof container. Place it in the refrigerator to cool while preparing the cheesecake.
Make the Gingersnap Cookie Crust: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Optionally, line the bottom with parchment paper for easier removal. In a bowl, combine ground gingersnap cookies, granulated sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of the pan. Bake for 8-10 minutes, then leave it to cool while making the filling.
Prepare for Baking: Reduce oven temperature to 325°F (163°C). Place a large roasting pan on the bottom rack of the oven; this will be used for the water bath.
Make Cheesecake Batter: In a stand mixer fitted with the paddle attachment or using a hand mixer, combine room temperature cream cheese, sugar, and flour. Mix on low speed until smooth, scraping down the bowl as needed.
Prepare Water Bath: On the stove, bring a medium pot of water to a boil; this will be poured into the roasting pan for the water bath method used during baking.
Incorporate Eggs: Mix in the eggs, one at a time, into the cream cheese mixture, scraping down the bowl halfway through and again after adding all eggs, ensuring a smooth batter.
Add Flavorings: Mix in the vanilla bean paste, sour cream, and cooled salted caramel sauce. Fold gently with a spatula to fully combine all ingredients.
Assemble and Bake: Pour the batter over the cooled gingersnap crust. Tap the pan against the counter a couple times to release air bubbles. Carefully pour the boiling water into the roasting pan on the bottom rack of the oven to create a steam water bath. Place the cheesecake in the middle rack above the roasting pan. Bake for 1 hour and 20 minutes, or until the edges are puffed and the center jiggles tightly when nudged.
Cool Cheesecake: Turn the oven off and crack open the oven door, leaving the cheesecake inside for 45 minutes to cool gradually and prevent cracking.
Add Remaining Caramel and Chill: Pour the remaining salted caramel sauce over the cheesecake. If thick, warm it slightly in the microwave (about 30 seconds) to thin. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
Serve: Before serving, sprinkle a pinch of flaky sea salt on top. Serve slightly chilled for best caramel texture. Store any leftovers in an airtight container in the refrigerator.

Notes

Using room temperature ingredients ensures a smoother batter and better texture.
Water bath baking is essential to prevent cracks and create a creamy cheesecake texture.
The gingersnap crust adds a spicy-sweet crunch that complements the caramel flavor.
If you prefer a gluten-free option, use gluten-free gingersnap cookies and gluten-free flour.
The cheesecake tastes best after chilling overnight to allow full setting and flavor development.
Flaky sea salt topping enhances the salted caramel flavor but can be omitted if preferred.

Keywords: Salted caramel cheesecake, gingersnap crust, homemade caramel, creamy cheesecake, baked cheesecake, dessert recipe