Go Back
–+ servings

Irresistibly Decadent Creamy Salted Caramel Cheesecake Recipe

Experience the bliss of a creamy cheesecake on a gingersnap crust topped with rich salted caramel in this decadent masterpiece.
Print
Course: Dessert
Cuisine: American
Keyword: Cheesecake, creamy cheesecake, decadent cheesecake, Dessert, gingersnap crust, Salted Caramel
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 4 hours
Total Time: 5 hours 50 minutes
Servings: 12 slices
Calories: 350kcal

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Roasting pan
  • hand mixer
  • heatproof container

Ingredients

For the Crust

  • 2 cups Ground Gingersnap Cookies or substitute with graham crackers for a milder taste.
  • 1/4 cup Granulated Sugar or use brown sugar for richer flavor.
  • 6 tbsp Unsalted Butter, melted coconut oil is a dairy-free alternative.

For the Filling

  • 2 lbs Full Fat Cream Cheese, room temp dairy-free alternative works if needed.
  • 2 tbsp All-Purpose Flour almond flour can be used for a gluten-free version.
  • 4 Large Eggs, room temp ensure to mix well for a smooth batter.
  • 1 tsp Vanilla Bean Paste pure vanilla extract can also be used.
  • 1/2 cup Full Fat Sour Cream, room temp Greek yogurt is a lower-fat substitute.
  • 1/3 cup Salted Caramel Sauce, cooled homemade is preferred.

For Topping

  • Flaky Sea Salt for sprinkling on top.

Instructions

Making the Cheesecake

  • Prepare Caramel: Chill your homemade salted caramel sauce in a heatproof container to ensure it’s ready for drizzling later.
  • Preheat Oven: Set your oven to 350°F (175°C) and grease a 9-inch springform pan.
  • Make Crust: Combine the ground gingersnap cookies, granulated sugar, and melted butter in a bowl. Press this mixture into the bottom of the pan and bake for 8-10 minutes until slightly golden. Allow cooling.
  • Prepare Filling: Lower oven temperature to 325°F (160°C). Beat the cream cheese, sugar, and flour until smooth. Add eggs one at a time, mixing well after each. Fold in vanilla, sour cream, and cooled caramel.
  • Bake: Pour the filling over the cooled crust. Pour boiling water into a roasting pan on the bottom rack for a water bath. Bake for 1 hour and 20 minutes.
  • Cool Slowly: Turn off oven and crack the door. Let the cheesecake cool in the oven for 45 minutes.
  • Top and Chill: Drizzle the chilled salted caramel over cheesecake and refrigerate for at least 4 hours, preferably overnight.

Notes

Consider serving with whipped cream for an extra indulgent touch. Accurately measure ingredients to ensure the best results.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg