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Salted Caramel Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 71 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 6 hours 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This indulgent Salted Caramel Cheesecake features a rich, creamy filling infused with homemade salted caramel sauce, set atop a crunchy gingersnap cookie crust. Baked in a water bath for a smooth texture and finished with a sprinkle of flaky sea salt, this dessert offers the perfect balance of sweet and salty flavors, ideal for special occasions or any time you crave a luxurious treat.

Ingredients

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 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. Prepare Salted Caramel Sauce: Pour the caramel into a heatproof container and place it in the refrigerator to cool while you prepare the cheesecake.
  2. Make Gingersnap Cookie Crust: Preheat the oven to 350°F (175°C) and grease the bottom and sides of a 9-inch springform pan. Optionally, line the bottom with parchment paper. In a bowl, combine ground gingersnap cookies, granulated sugar, and melted butter. Mix until evenly moistened, then press the mixture firmly into the bottom and halfway up the sides of the pan. Bake for 8-10 minutes, then allow it to cool while preparing the filling.
  3. Set Oven and Prepare Water Bath: Reduce oven temperature to 325°F (163°C). Place a large roasting pan on the bottom rack of the oven. On the stovetop, bring a medium pot of water to boil for the water bath.
  4. Mix Cheesecake Batter: In a stand mixer fitted with the paddle attachment (or using a hand mixer), blend cream cheese, sugar, and flour on low speed until smooth. Scrape the bowl.
  5. Add Eggs: Mix in eggs one at a time, scraping down the bowl halfway through to ensure even incorporation.
  6. Incorporate Remaining Ingredients: Scrape down the bowl again, then add vanilla bean paste, sour cream, and the cooled salted caramel. Use a rubber spatula to gently fold the mixture until fully combined.
  7. Assemble and Remove Air Bubbles: Pour the batter into the cooled crust. Tap the pan firmly against the counter a few times to release any air bubbles.
  8. Bake in Water Bath: Carefully pour boiling water into the roasting pan positioned on the bottom rack, then place the cheesecake in the middle rack directly above. Bake for 1 hour and 20 minutes, until the edges are puffed and the center has a slight jiggle when nudged.
  9. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 45 minutes to cool gradually.
  10. Finish with Caramel and Chill: Pour remaining caramel sauce over the cheesecake. If too thick, warm it for about 30 seconds in the microwave to thin. Refrigerate for at least 4 hours, preferably overnight, to set completely.
  11. Serve: Sprinkle with flaky sea salt just before serving. Serve slightly chilled to let the caramel hold its shape.
  12. Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Enjoy your decadent salted caramel cheesecake!

Notes

  • Using room temperature ingredients (cream cheese, eggs, sour cream) ensures a smooth batter without lumps.
  • Water bath baking prevents cracking and provides a creamy texture.
  • For gluten-free option, ensure gingersnap cookies and flour are gluten free.
  • If caramel sauce is homemade, allow it to cool properly before mixing into batter.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Flaky sea salt topping adds a pleasant contrast to the sweetness.

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