This salted caramel cheesecake is seriously the best cheesecake recipe ever. It’s silky smooth, extra creamy, and covered in a delicious homemade salted caramel.
Gingersnap Cookie Crust*
- 2 cups crushed gingersnap cookies
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Salted Caramel Cheesecake
- Pour the caramel into a heat proof container and place it in the fridge while you make the cheesecake.
Gingersnap Cookie Crust
- See note at the bottom of this recipe.
- Preheat your oven to 350F and thoroughly butter or grease your springform pan.
- In a bowl, combine the crushed cookies, sugar, and melted butter. Mix until the crumbs are evenly moistened then tightly press it into your springform pan.
- Bake for 8-10 minutes then leave it out to cool while you make the filling.
Salted Caramel Cheesecake
- Reduce the oven temperature to 325F and place a large roast pan on the bottom rack.
- In a stand mixer fitted with the whisk attachment, mix the room temperature cream cheese on medium speed JUST until smooth – no more than a minute.
- Take the bowl off the stand and use a rubber spatula to knock out any air that the whisk might have added.
- Switch to the paddle attachment and place the bowl back on the stand.
- In a small bowl, whisk together the sugar and flour. Then mix it into your cream cheese on low speed until just combined. Scrape down the bowl, especially on the bottom.
- At this point, you’ll want to start a pot of boiling water on the stove top.
- In that same small bowl, lightly beat your room temperature eggs and vanilla and slowly mix it into your batter on low speed until just combined. Scrape down the bowl again then mix it for a couple more seconds.
- Lastly, mix together the sour cream and caramel in a small bowl then fold it into your batter using a rubber spatula.
- Pour the batter over the cooled crust and drop the pan against the counter a couple times to let out any air bubbles.
- Once your water is boiling, CAREFULLY pour it into your roast pan and then place the cheesecake on the middle rack above it. This will help prevent cracks and also catch any drippings.
- Bake for 1 hour and 20 minutes. It’s done when the edges have puffed up and the center gives a tight giggle when you shake the pan.
- Turn the oven off and leave the cheesecake in the oven with the door cracked open for 1 hour.
- Then, pour the caramel sauce over the cheesecake before refrigerating. If the caramel is too thick to pour, place it in the microwave for 30 seconds to 1 minute to thin it out.
- Place the cheesecake in the fridge for at least 3-4 hours to set. Sprinkle with a pinch of sea salt before serving. I recommend serving it slightly chilled so that the caramel stays in tact.
- Store in an air tight container in the fridge. Enjoy!
*this recipe makes a crust that lines the bottom and edges of the cheesecake. If you just want a bottom crust, halve the recipe but prepare it the same as instructed: 1 cup crushed gingersnap cookies, 2 tbsp granulated sugar, 3 tbsp unsalted butter, melted
Keywords: cheesecake, salted caramel cheesecake, homemade caramel sauce