Salted Caramel Cheesecake Recipe

ByMariam Harutyunyan
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Introduction

This Salted Caramel Cheesecake combines a buttery gingersnap crust with a creamy, rich filling. Topped with luscious homemade salted caramel and a sprinkle of flaky sea salt, it’s a decadent dessert perfect for special occasions or treating yourself.

The image shows a round cheesecake with three distinct layers on a white plate, placed on a white marbled surface. The bottom layer is a thick, crumbly dark brown crust, followed by a smooth, creamy pale yellow cheesecake layer in the middle. The top layer is a shiny caramel glaze with light brown color, sprinkled with small flakes of sea salt. In the background, there is a blurred beige cloth and a glass container with caramel sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups (250g) ground gingersnap cookies, regular or gluten free
  • 1/4 cup (50g) granulated sugar
  • 6 tbsp unsalted butter, melted
  • 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) salted caramel sauce, cooled
  • Flaky sea salt (for topping)

Instructions

  1. Step 1: Preheat the oven to 350°F and grease the bottom and sides of a 9″ springform pan. Optionally, line the bottom with parchment paper.
  2. Step 2: In a bowl, combine the ground gingersnap cookies, 1/4 cup sugar, and melted butter. Mix until evenly moistened, then press the mixture into the bottom and halfway up the sides of the pan.
  3. Step 3: Bake the crust for 8–10 minutes, then remove and allow to cool while preparing the filling.
  4. Step 4: Reduce oven temperature to 325°F. Place a large roasting pan on the bottom rack of the oven for a water bath.
  5. Step 5: In a stand mixer with the paddle attachment or with a hand mixer, beat the cream cheese, 1 cup sugar, and flour on low speed just until smooth. Scrape down the bowl.
  6. Step 6: Bring a medium pot of water to a boil on the stove for the water bath.
  7. Step 7: Add eggs to the cream cheese mixture one at a time, mixing gently and scraping the bowl halfway through.
  8. Step 8: Once all eggs are incorporated, add vanilla bean paste, sour cream, and the cooled salted caramel sauce. Mix until well combined.
  9. Step 9: Pour the batter into the prepared crust. Tap the pan gently against the counter to release any air bubbles.
  10. Step 10: Carefully pour the boiling water into the roasting pan on the oven’s bottom rack. Place the cheesecake on the middle rack directly above.
  11. Step 11: Bake for 1 hour and 20 minutes. The cheesecake is done when the edges are puffed and the center has a slight jiggle.
  12. Step 12: Turn off the oven and leave the cheesecake inside with the door cracked open for 45 minutes.
  13. Step 13: Pour the remaining caramel sauce over the cheesecake. If it’s too thick, warm it in the microwave for about 30 seconds to soften before pouring.
  14. Step 14: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
  15. Step 15: Before serving, sprinkle with flaky sea salt. Serve slightly chilled so the caramel holds its shape.

Tips & Variations

  • Use gluten free cookies and flour to make this cheesecake gluten free without sacrificing flavor.
  • For an extra rich crust, add a teaspoon of ground cinnamon or nutmeg to the gingersnap crust mixture.
  • If you don’t have vanilla bean paste, pure vanilla extract works as a substitute.
  • Make the salted caramel sauce ahead of time and store it in the fridge to streamline the process.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, enjoy it within 2 days. To serve, allow it to sit at room temperature for 10 minutes or serve slightly chilled. Avoid freezing, as it may alter the texture of the caramel topping.

How to Serve

A thick slice of cheesecake with two main layers is lifted above a whole cheesecake on a white plate set on a white marbled surface. The bottom layer is a dark brown, crumbly crust that is firmer and rough in texture. The top layer is a thick, creamy, pale yellow cheese filling with a smooth but slightly porous texture. A glossy amber caramel sauce drips from the slice onto the cheesecake below. The background is softly blurred with a light, neutral tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce can be used if you’re short on time. Just look for a salted variety or add a pinch of sea salt to your caramel for the classic salted caramel flavor.

Why do I bake the cheesecake in a water bath?

The water bath helps to regulate the temperature during baking, preventing cracks and ensuring the cheesecake cooks evenly for a smooth, creamy texture.

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Salted Caramel Cheesecake Recipe

★★★★★

4.6 from 134 reviews
  • Author: Mariam
  • Total Time: 6 hours including chilling
  • Yield: 10–12 servings 1x
  • Diet: Gluten Free
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Description

This decadent Salted Caramel Cheesecake features a crunchy gingersnap cookie crust, a creamy, smooth cheesecake filling swirled with luscious salted caramel, and a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Baked in a water bath to ensure a silky texture, this dessert is ideal for caramel lovers looking for an elegant and indulgent treat.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 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) salted caramel sauce, cooled

Topping

  • Flaky sea salt for topping

Instructions

  1. Make Salted Caramel Sauce: Prepare and pour the caramel sauce into a heatproof container and place it in the refrigerator to cool while making the rest of the cheesecake.
  2. Prepare the Gingersnap Cookie Crust: Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan, optionally lining the bottom with parchment paper. In a bowl, combine the ground gingersnap cookies, sugar, and melted butter, mixing until crumbs are evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of the springform pan. Bake for 8-10 minutes, then leave it out to cool.
  3. Prepare for Baking Cheesecake: Reduce the oven temperature to 325°F (163°C). Place a large roasting pan on the bottom oven rack for the water bath.
  4. Make Cheesecake Batter: Using a stand mixer with a paddle attachment or a hand mixer, beat the room temperature cream cheese, sugar, and flour on low speed until smooth. Scrape down the bowl to ensure even mixing.
  5. Bring Water to Boil: On the stovetop, start heating a medium pot of water to boiling; this will be used for the water bath.
  6. Add Eggs: Slowly add the eggs one at a time to the cream cheese mixture, mixing well after each addition and scraping down the bowl halfway through to combine thoroughly.
  7. Add Flavorings and Sour Cream: Mix in the vanilla bean paste, sour cream, and cooled salted caramel sauce until just combined. Use a rubber spatula to finish mixing by hand to ensure an even consistency.
  8. Pour and Remove Air Bubbles: Pour the batter into the cooled gingersnap crust. Tap the pan gently against the counter a couple of times to release any trapped air bubbles.
  9. Create Water Bath and Bake: Once the water is boiling, carefully pour it into the roasting pan placed on the bottom rack of the oven. Position the springform pan with the cheesecake batter on the middle rack directly above the water bath. Bake for 1 hour and 20 minutes, until the edges are puffed and the center jiggles slightly when nudged.
  10. Cool Inside Oven: Turn off the oven and crack the oven door open. Leave the cheesecake inside for 45 minutes to cool gradually and prevent cracking.
  11. Add Topping and Chill: Pour the remaining caramel sauce over the cheesecake before refrigerating. If the caramel is too thick to pour, gently warm it in the microwave for about 30 seconds. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully.
  12. Serve: Just before serving, sprinkle a pinch of flaky sea salt on top. Serve slightly chilled so the caramel topping maintains its shape.
  13. Storage: Store any leftovers in an airtight container in the refrigerator to enjoy later.

Notes

  • For the smoothest texture, ensure all dairy ingredients are at room temperature before mixing.
  • Using a water bath helps prevent cracks and provides a creamy texture to the cheesecake.
  • You can substitute gluten-free gingersnap cookies and flour to make this cheesecake gluten free.
  • If salted caramel sauce is not homemade, choose a high-quality store-bought brand for best results.
  • Allow the cheesecake to chill overnight for optimal flavor and texture.
  • Handle the springform pan carefully when adding water to the roasting pan to avoid water seeping into the cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: salted caramel cheesecake, gingersnap crust, caramel dessert, creamy cheesecake, baked cheesecake, gluten free cheesecake, caramel sauce, holiday dessert

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