Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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