salted caramel cheesecake

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. 

Salted Caramel Cheesecake

gingersnap cookies

sugar

tbsp unsalted butter, melted

lbs full fat Philadelphia cream cheese, room temp

tbsp all-purpose flour

eggs, room temp

vanilla bean paste

full fat sour cream, room temp

Pour the caramel into a heat proof container and place it in the fridge while you make the cheesecake.

Salted Caramel Sauce

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.

Gingersnap Cookie Crust

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 &#8211; 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&#8217;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&#8217;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!

These cookies are insane. I'm obsessed. I want to make them everyday. If you like peanut butter, you'lll want to marry these cookies. They're easy to make. I didn't roll them in sugar and they were still ridiculous. I've been telling everyone that'll listen about them. You must make them. I literally dreamt about them... No lie!

The best cheesecake I’ve ever made! People at a BBQ who don’t like caramel or cheesecake raved about these! I baked them in a 9x13 pan for cheesecake bars. I baked the crust at 350F for 10ish minutes and then baked the cheesecake at 325F for around 40 minutes. So good! This recipe is definitely a keeper. Thanks Jenna!

Soooooo...I made the cheesecake and it looks amazing, however the filling was the texture of quiche which was very strange. Should I leave it out of the fridge to soften or have I done something wrong in the recipe?

Amazing cheesecake!  The steps are very detailed, making the recipe easy to follow.  The caramel sauce is to die for!!

Thank you for this awesome recipe. It is exactly what I was looking to make for my stepsons birthday. After all the years I have been baking, this was the first cheesecake I have ever made. And wow, was it yummy! We especially enjoyed the caramel sauce and the contrast between the filling and the ginger snap crust was like something from a five star restaurant. Thank you!

This is the best cheesecake I have wver tasted. My best friend and I made this and everyone who tried it agreed it was the best cheesecake they have ever tasted. The instructions are so clear. This is the first cheesecake I have ever made and the first dry caramel, and it was a breeze. You have instantly become a goto. If i could give more than 5 stars I would.

If you’re considering making this cheesecake, please go ahead and make it! The texture was perfect, it was perfectly balanced with the caramel and cheesecake flavors, and it even looked amazing. I will be making it again!

For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!

graham cracker crumbs (about 28 squares)

brown sugar

butter, melted

(8 oz each) cream cheese, softened

eggs

whipping cream

caramel-flavored coffee syrup

butter

flaked sea salt

Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes. 

Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust. 

Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes. 

To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

(250 grams) ground gingersnap cookies, regular or gluten free

(50 grams) granulated sugar

(200 grams) granulated sugar

tbsp all purpose flour flour

(120 grams) full fat sour cream, room temp

(82 grams) of our salted caramel sauce, cooled

Flaky sea salt (for topping)

Pour the caramel into a heat proof container and place it in the fridge while we make the cheesecake.

Preheat the oven to 350F and grease the bottom and sides of a 9&#8243; springform pan. Optional &#8211; line the bottom with a sheet of parchment paper.

In a bowl, combine the ground cookies, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press into the bottom and halfway up the sides of the pan.

Bake for 8-10 minutes then leave it out to cool while we make the filling.

In a stand mixer fitted with the paddle attachment (or using a hand mixer), mix together the room temperature cream cheese, sugar, and flour. Mix on low speed just until smooth. Scrape down the bowl.

At this point, move to the stove top and start a medium pot of boiling water (this will be for our water bath). 

Back to the batter &#8211; mix in the eggs one at a time, scraping down the bowl halfway through.

Scrape down the bowl again once all the eggs have been mixed in.

Then mix in the vanilla, sour cream, and caramel.

Use a rubber spatula to give the batter one last good mix by hand just to ensure everything is well combined.

Pour the batter into the 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 the roast pan and then place the cheesecake on the middle rack directly above. 

Bake for 1 hour and 20 minutes. It&#8217;s done when the edges have puffed up and the center gives a tight jiggle when you nudge the pan.

Turn the oven off and leave the cheesecake in the oven with the door cracked open for 45 minutes. 

Then pour the remaining caramel sauce over the cheesecake before refrigerating. If the caramel is too thick to pour, place it in the microwave for about 30 seconds to thin it out. 

Store the cheesecake in the fridge for at least 4 hours to set, but preferably overnight.

Sprinkle with a pinch of flaky sea salt before serving. I recommend serving it slightly chilled so that the caramel holds its shape.

This recipe gave me the kick I neeeded to try my hand at making homemade caramel. I had a few failed attempts but I didn’t give up.,I invested in a special copper pot and it made all the difference in the world. And don’t be afraid to turn that stove up. Cheesecake has become something of a specialty of mine. I make all kinds  but  I have people request this particular recipe most often. Even more than your peanut butter cheesecake. I just put the ingredients together the real talent lies with the person who came up with the recipe and I don’t mind telling people that a baker is only as good as the  ingredients and their ability to follow a recipe written by a better baker

I also have also used  this recipe to make these in in miniature. Just put a Tablespoon of the crust mixture in the bottom of avoutb 15-18 lined muffin copa. I use the flat bottom half of 1/3 cup measuring cup, works perfectly to flatten the twist bottom of the liner. Then just make the recipe as usual it makes about 26 to  36 depending on how much you fill the muffin cups . I use 1/4 of a cup and   cut the baking time in your crust to about 6 minutes and total time to bake the filling30 minutes. I turn the oven off and leave it closed. I vent it just a little bit and let them cool to room temperature before I put them in the refrigerator.

Delicious! 

Also can you freeze this recipe?

This was one of the best cheesecakes I've ever eaten!  I made it for my mom's 71st birthday and none of us could believe how creamy and delicious it was.  We were so happy to have leftovers since there were only four of us.  This is only the 2nd time I've made a cheesecake in my life and it all almost went off without a hitch, until I forgot to add the 4th egg!!  It still turned out amazing, but the sides didn't puff up and then go down to create the nice center area for the caramel as in your picture.  Maybe the egg?  And the caramel took it to the next level, like we had bought it from a bakery.  It turned out perfect the first go around, and I expected to have to do it more than once.  Again, your instructions and tips were so helpful!  My only question is...what's the best way to cut a cheesecake?  I struggled with that finally resorting to cleaning the knife off with water and wiping it down to get a clean cut.  I will try more of your recipes for sure!

This was SO amazing. Safe to say that it just might be the perfect cheesecake! I followed the baking instructions exactly and when I put the cheesecake in the fridge, it was beautiful. But when I checked it out after a few hours it had a huge crack in the center. It was purely cosmetic because it still tasted so good. Any tips on preventing a crack after putting it in the fridge? I hadn’t taken the sides of the pan off yet, so maybe that was it?

This was soooo yummy! First cheesecake I've ever made, I followed the recipe to a T and it was perfect!

Tastes outstanding - but - followed recipe exactly but ended with massive crack/crevasse right through the middle. Never had that happen before. No idea why. Did the water bath, 45 min with oven off. Would’ve been perfect otherwise - filled it with caramel so maybe that’ll make up for the appearance.

This is THE perfect cheesecake. The recipe makes it so easy to create a beautiful and delicious cheesecake that will impress literally everyone. 

I like that you still get a classic cheesecake flavor with the added bonus of the salted caramel. Sometimes flavored cheesecakes loose their cheesecakeyness to the flavor, but not this one! The salted caramel is a perfect complement to the cheesecake!

I used the Trader Joe's Triple Ginger Snaps for the crust and the little bits of candied ginger added an fun little chewy surprise - I highly recommend finding gingersnaps with candied ginger in them!

Recipe video above. If you’re looking for a Salted Caramel Cheesecake with big caramel flavour in every bite, you’ve found it! Taking pride of place in my cheesecake collection, this has swirls of buttery caramel baked right throughout the creamy cheesecake filling and extra caramel swished over the top. The perfect balance of rich, creamy, sweet and salty.The best feature are the swirls that open up into cracks. Watch everyone fight for the slices with the MOST cracks, because the crevices fill with caramel! Before you start, please read the IMPORTANT NOTES in Notes section below. Thank you! - Nagi

caster sugar / superfine sugar ((Note 1))

thickened cream / heavy cream

salt salt

300 grams/10 oz Biscoff cookies ((38 pieces)

cinnamon powder

/ 8 tbsp unsalted butter (, melted)

salt

cream cheese

tsp vanilla extract

sour cream (, full fat (substitute with yogurt))

eggs (,

of the salted caramel sauce ((Note 4 for store-bought))

salt / kosher salt

tsp sea salt flakes ((Note 5))

Melt sugar in 4 batches - Spread 1/4 of the sugar in a medium saucepan over medium high heat (or medium, if it&#39;s a strong stove). Let it melt, stirring if needed, then add another 1/4 of the sugar, melt, then repeat twice more.

Amber colour - Once all the sugar has melted, leave it on the stove for 1 - 2 minutes until it becomes an amber colour. ⚠️DON&#39;T WALK AWAY! Sugar burns easily. :)

Make it caramel! Remove the saucepan off the stove. Add the salt and butter, whisk until melted (it may not combine with the sugar, that&#39;s ok). Then slowly and carefully pour in ~1/3 of the cream (⚠️ it will steam and bubble a bit). Whisk that to combine, then whisk in remaining cream (it won&#39;t bubble).

Simmer - Return to the stove, still on medium high. Once you see bubbles, let it simmer for 1 minute, stirring and scraping down sides as needed.

Cool 1 hour - Pour into a bowl. Cover with cling wrap touching the surface (to prevent a skin from forming). Let it fully cool on the counter before using - about 1 hour.

Salted Caramel for Cheesecake (start this 1 hour prior):

Preheat oven to 160°C/320°F (140°C fan-forced). Place shelf in middle of oven.

Line pan: Lightly grease a 23 x 33cm / 9 x 13&quot; metal pan with unsalted butter. Line with baking paper with overhang to lift the cheesecake out at the end.

Preparation:

Blitz - Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand. (Note 6)

Pour into the prepared pan, then firmly press it evenly across the base (base only, not the sides).

Cheesecake Biscuit Base:

Cream cheese: Use an electric beater or stand mixer fitted with the paddle (not whisk). Beat the cream cheese just until smooth, no longer than 20 seconds on speed 4. (You want to minimise air bubbles in the batter as they are unsightly).

Add vanilla, sour cream, sugar and salt. Beat until just combined.

Add eggs one at a time, beating in between for just 5 seconds. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.

Pour the mixture onto the base and spread out evenly.

Caramel swirls - Use a spoon to randomly dollop half the salted caramel you made across the surface. Then use a chopstick to make some swirls. Not too many - we don&#39;t want to mix the caramel into the batter, you just want to spread it across the surface. Don&#39;t worry about prettiness (we drizzle more on at the end).

Bake for 35 minutes. The middle should still be a bit soft, but not like a waterbed (ie runny batter under surface skin).

Cool in oven - Cool the cheesecake in the oven with the door open approx 20 cm / 8&quot; for about 1 hour (Note 6)

Fill cracks and decorate - As it cools, some of the swirls will open up into cracks. Use a teaspoon to fill these with salted caramel, then use most of the remaining caramel to do bold drizzles across all across the surface, I use about 3/4 of it (use leftover for serving, or another use).

Fridge set - Refrigerate the cheesecake in the pan for 6 hours+ or overnight.

Remove &amp; cut - To remove, lift the cheesecake out using the paper overhang. Sprinkle with salt flakes. Cut into however many pieces you desire - 16 bars (pictured), or into 40 x 4cm or 77 x 3cm Petit Four size squares (adorable!).

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Salted Caramel Cheesecake

Salted Caramel Cheesecake

Salted Caramel Cheesecake

Top 4 salted caramel cheesecake recipes from across the web

The most viewed salted caramel cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salted Caramel Cheesecake

Salted Caramel Cheesecake

Salted Caramel Cheesecake

Salted Caramel Cheesecake

The most viewed salted caramel cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine