Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Nutrition per serving
Calories8363.3 kcal (418%)
Total Fat544.6 g (778%)
Carbs719 g (277%)
Sugars613.7 g (682%)
Protein108.1 g (216%)
Sodium6849.9 mg (342%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the gingersnap cookie crust
2 cupsgingersnap cookies
crushed, regular or gluten free
¼ cupgranulated sugar
6 Tbspunsalted butter
melted
For the salted caramel cheesecake
2 lbsPhiladelphia cream cheese
full fat, room temp
1 cupgranulated sugar
2 Tbspall purpose flour
or gluten free flour
4eggs
large, room temp
1 tspvanilla bean paste
½ cupfull fat sour cream
room temp
⅓ cupsalted caramel sauce
cooled to room temp
For the salted caramel sauce
Instructions
For the salted caramel
Step 1
First, make sure your butter and cream are at room temperature. This is very important!
Step 2
Measure out all of your ingredients and set them next to your stovetop.
Step 3
In a medium saucepan, add the sugar and melt down over medium heat.
Step 4
Whisk occasionally at first, as it will take about 5 minutes to see any changes in the sugar. As clumps start to form, whisk constantly until it’s completely melted down (about 15 minutes).
Step 5
Once melted, it should be golden in color. Stop whisking and allow it to caramelize and darken. It will only take 1-2 minutes for it to turn a rich amber color. Don’t step away from the stove as this happens quickly.
Step 6
Take the pot off the burner and quickly whisk in the butter all at once. Whisk for about 30 seconds (it may not fully combine and that’s OK).
Step 7
Quickly pour in the heavy cream and whisk again. Keep whisking until it’s smooth and fluid. *if yours clumps up, see my notes in the post about troubleshooting your caramel.
Step 8
Finally, whisk in the vanilla and sea salt.
Step 9
Pour into a glass jar (it will be very thin at this point) and allow it too cool uncovered at room temperature for about 30 minutes.
Step 10
Cover and transfer to the fridge where it will last for up to 2 weeks. The caramel will thicken quite a bit once chilled, so warm it for about 15-30 seconds in the microwave to get the consistency seen in the images here.
Step 11
See just above this recipe card for all of my salted caramel dessert recipes to put your homemade caramel to good use!
Step 12
Pour the caramel into a heat proof container and place it in the fridge while you make the cheesecake.
For the gingersnap cookie crust
Step 13
Preheat your oven to 350F and thoroughly butter or grease your springform pan.
Step 14
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.
Step 15
Bake for 8-10 minutes then leave it out to cool while you make the filling.
Salted caramel cheesecake
Step 16
Reduce the oven temperature to 325F and place a large roast pan on the bottom rack.
Step 17
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.
Step 18
Take the bowl off the stand and use a rubber spatula to knock out any air that the whisk might have added.
Step 19
Switch to the paddle attachment and place the bowl back on the stand.
Step 20
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.
Step 21
At this point, you’ll want to start a pot of boiling water on the stove top.
Step 22
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.
Step 23
Lastly, mix together the sour cream and caramel in a small bowl then fold it into your batter using a rubber spatula.
Step 24
Pour the batter over the cooled crust and drop the pan against the counter a couple times to let out any air bubbles.
Step 25
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.
Step 26
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.
Step 27
Turn the oven off and leave the cheesecake in the oven with the door cracked open for 1 hour.
Step 28
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.
Step 29
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.
Step 30
Store in an air tight container in the fridge. Enjoy!
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