Salted Caramel Cheesecake
A delightful dessert combining rich cream cheese with sweet and salty flavors, topped with a gingersnap cookie crust.
Ingredients
For the crust
- 2 cups ground gingersnap cookies regular or gluten-free
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling
- 2 lbs full fat Philadelphia cream cheese, room temp
- 1 cup granulated sugar
- 2 tbsp all-purpose flour or gluten-free flour
- 4 large eggs, room temp
- 1 tsp vanilla bean paste
- 1/2 cup full fat sour cream, room temp
- 1/3 cup salted caramel sauce, cooled
- to taste Flaky sea salt (for topping)
Instructions
Preparation of Salted Caramel Sauce
- Start by preparing the salted caramel sauce. Allow it to cool before using it in your cheesecake mix.
Making the Gingersnap Cookie Crust
- In a bowl, mix the ground gingersnap cookies with 1/4 cup sugar and melted butter.
- Press this mixture into the bottom of a springform pan and bake it for about 10 minutes at 350°F (175°C).
- After baking, let it cool completely.
Preparing the Salted Caramel Cheesecake
- In a large mixing bowl, beat the cream cheese with 1 cup sugar until smooth.
- Add in the flour and beat until well combined.
- Next, add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla bean paste and sour cream.
- Finally, fold in the cooled salted caramel sauce.
Baking the Cheesecake
- Pour the cheesecake mix into the cooled crust, then bake at 325°F (160°C) for about 60-70 minutes until the edges are set but the center still slightly jiggles.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
- After that, chill the cheesecake in the refrigerator for at least four hours before serving.
Serving Suggestions
- To serve, remove the cheesecake from the springform pan and place it on a serving plate.
- Drizzle additional salted caramel sauce on top and finish with a sprinkle of flaky sea salt.
- Slice the cheesecake into wedges and enjoy!
Notes
Ensure all your ingredients are at room temperature for a smoother batter. Don’t overmix the batter once the eggs are added to prevent cracks in the cheesecake. Let the cheesecake cool completely before chilling to help prevent cracks and ensure a creamy texture.