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Salted Caramel Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://kitchenwithkai.com/salted-caramel-cheesecake-recipe/