The smell of freshly baked Salted Caramel Cheesecake fills the room, inviting you like an old friend. Imagine sinking your fork into that creamy, velvety goodness, the sweet caramel mingling with the delightful crunch of gingersnap cookies, creating a dance of textures and flavors that send your taste buds into a joyful frenzy.
This is not just any dessert. This is the Salted Caramel Cheesecake Recipe that transforms ordinary gatherings into memorable feasts, and I promise it will become the star of your dessert table. Whether you’re celebrating a birthday, wedding, or just a random Tuesday that needs a little spark, this cheesecake is your golden ticket to indulgence!
Why You'll Love This Salted Caramel Cheesecake Recipe
- This incredible Salted Caramel Cheesecake Recipe transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Salted Caramel Cheesecake Recipe
Here’s what you’ll need to make this delicious Salted Caramel Cheesecake Recipe:
2 cups (250g) ground gingersnap cookies – For a spicy crunch, gingersnap cookies provide a flavorful base that complements the cheesecake’s sweetness perfectly.
1/4 cup (50g) granulated sugar – This little bit of sugar sweetens the crust, balancing the spices from the gingersnap cookies.
6 tbsp unsalted butter, melted – Helps bind the crust together while adding richness to the flavor.
2 lbs full fat Philadelphia cream cheese, room temp – Essential for a creamy texture; be sure it’s at room temperature for easy mixing.
1 cup (200g) granulated sugar – Adds sweetness to the cheesecake itself, ensuring every bite is delicious.
2 tbsp all-purpose flour or gluten-free flour – Provides stability to the cheesecake, preventing it from collapsing.
4 large eggs, room temp – Eggs not only help bind the cheesecake but also give it a rich, custardy texture.
1 tsp vanilla bean paste – Infuses a warm, sweet flavor that highlights the overall taste.
1/2 cup (120g) full fat sour cream, room temp – Adds a subtle tanginess and creaminess that enhances flavor.
1/3 cup (82g) salted caramel sauce, cooled – The star player for this recipe, bringing that unmistakable sweet-salty flavor.
Flaky sea salt (for topping) – A finishing touch that amplifies that delicious salted caramel flavor, making every bite unforgettable.
How to Make Salted Caramel Cheesecake Recipe
Follow these simple steps to prepare this delicious Salted Caramel Cheesecake Recipe:
Step 1: Prepare the Caramel
Pour the salted caramel sauce into a heatproof container and pop it in the fridge while you prepare the cheesecake. Keeping it cool will make it easier to drizzle over the final product.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9″ springform pan. If you’re feeling particularly fancy, line the bottom with parchment paper for easy removal.
Step 3: Make the Crust
In a bowl, mix together the ground gingersnap cookies, sugar, and melted butter until the crumbs are evenly moistened. Press this aromatic mixture into the bottom and halfway up the sides of the pan. Bake for 8-10 minutes, then let it cool off while you continue with the cheesecake filling.
Step 4: Mix the Cheesecake Batter
Lower the oven temperature to 325°F (160°C), placing a large roasting pan filled with water on the bottom rack. In a stand mixer, blend the cream cheese, sugar, and flour on low speed until smooth. Don’t forget to scrape down the sides of the bowl to ensure everything is fully combined.
Step 5: Add the Eggs and Flavorings
Crack in the eggs one at a time, stirring gently and scraping down the bowl in between. Then mix in the vanilla, sour cream, and the cooled caramel sauce until well combined. As a final touch, use a rubber spatula to mix by hand, ensuring a smooth batter.
Step 6: Bake the Cheesecake
Pour the cheesecake batter into the crust. Firmly drop the pan against the counter to release any pesky air bubbles. Carefully pour boiling water into the roasting pan below, and bake for 1 hour and 20 minutes, or until the edges puff up and the center wiggles slightly when nudged.
Once baked, turn off the oven and keep the cheesecake inside with the door cracked open for 45 minutes. This helps avoid cracks as it cools down gradually.
Finally, pour any remaining caramel sauce over the cheesecake before refrigerating. If it’s too thick, just nuke it for about 30 seconds, and it will be perfect for drizzling. You’ll want to let the cheesecake chill in the fridge for at least 4 hours, but overnight is even better for those flavors to meld together beautifully.
Before serving, finish it off with a sprinkle of flaky sea salt on top, and dive into a slice that promises to steal the show. Your guests will be begging for the recipe, and you’ll be the star of the night! Enjoy!
You Must Know About Salted Caramel Cheesecake Recipe
- This showstopping Salted Caramel Cheesecake Recipe delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Salted Caramel Cheesecake Recipe Cooking Process
Start by making the gingersnap crust while the caramel cools. Next, beat the cream cheese and sugar to creamy perfection before adding eggs one at a time. Finally, pour the batter over the crust and bake using a water bath for even cooking.
Add Your Touch to Salted Caramel Cheesecake Recipe
Feel free to swap gingersnap cookies with crushed Oreos for a chocolatey twist. You can also experiment with different flavored caramel sauces, like vanilla or espresso, to elevate the cheesecake’s flavor profile.
Storing & Reheating Salted Caramel Cheesecake Recipe
Store your salted caramel cheesecake in an airtight container in the fridge for up to five days. To enjoy it slightly warm, allow it to sit at room temperature for about 30 minutes before serving.
Chef's Helpful Tips for Salted Caramel Cheesecake Recipe
- This professional-quality Salted Caramel Cheesecake Recipe relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sharing a slice of this cheesecake with friends during a cozy dinner turned into a joyful evening filled with laughter and compliments. It warmed my heart to see them diving back for seconds, proving that dessert can truly bring people together.
FAQs About Salted Caramel Cheesecake Recipe
What is Salted Caramel Cheesecake Recipe?
The Salted Caramel Cheesecake Recipe is a delightful dessert that combines a creamy cheesecake filling with a rich salted caramel sauce, all nestled in a delicious gingersnap crust. It strikes the perfect balance between sweet and salty, making it an irresistible treat. This dessert is often served at special occasions, but its delightful flavors can also brighten up any weekday dinner. The contrast between the smooth cheesecake and the crunch of the crust adds to its appeal, making it a favorite among cheesecake lovers.
How long does the Salted Caramel Cheesecake take to set?
After baking, it’s essential to let the Salted Caramel Cheesecake rest in the fridge for at least 4 hours, although overnight is ideal for achieving the best texture and flavor. This chilling time allows the cheesecake to set properly, ensuring it holds its shape when sliced. The gentle flavors meld together beautifully during this resting period, which enhances the overall experience of the dish. Patience is key—good things come to those who wait!
Can I use a different type of crust in the Salted Caramel Cheesecake Recipe?
Absolutely! While gingersnap cookies create a wonderfully spicy crust for the Salted Caramel Cheesecake Recipe, you can easily swap them for other options. Try using crushed Oreo cookies for a chocolate twist or graham crackers for a classic approach. Each variation brings its unique flavor and texture, allowing you to customize the cheesecake to your taste. Feel free to experiment until you find your perfect crust!
What should I serve with Salted Caramel Cheesecake?
Serving suggestions for Salted Caramel Cheesecake include fresh fruit, whipped cream, or a drizzle of additional salted caramel sauce. A side of berries not only adds color but also offers a refreshing contrast to the rich cheesecake. If you’re feeling adventurous, a scoop of vanilla ice cream can elevate the experience even further. Pairing it with a hot beverage like coffee or tea makes for a delightful dessert course that guests will love!
Conclusion for Salted Caramel Cheesecake Recipe
In summary, the Salted Caramel Cheesecake Recipe is a stunning dessert that balances flavors and textures like no other. With its creamy filling, crunchy crust, and drizzle of salted caramel, this cheesecake is sure to impress at any gathering. Whether you’re celebrating a special occasion or simply treating yourself, this recipe offers a sweet escape that’s hard to resist. Don’t forget to take your time, let it set, and enjoy this delightful creation with loved ones!
Salted Caramel Cheesecake
Ingredients
Equipment
Method
- Pour the caramel into a heat proof container and place it in the fridge while making the cheesecake.
- Preheat the oven to 350°F and grease the bottom and sides of a 9" springform pan. Optionally, 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.
- Reduce the oven temperature to 325°F and place a large roast pan on the bottom rack.
- In a stand mixer, mix together the cream cheese, sugar, and flour on low speed just until smooth. Scrape down the bowl.
- Start a medium pot of boiling water for the water bath.
- Mix in the eggs one at a time, scraping down the bowl halfway through. Scrape down the bowl again after mixing in all the eggs.
- Mix in the vanilla, sour cream, and caramel.
- Use a rubber spatula to give the batter one last good mix by hand to ensure everything is well combined.
- Pour the batter into the crust and drop the pan against the counter a couple of times to let out any air bubbles.
- Carefully pour the boiling water into the roast pan and place the cheesecake on the middle rack directly above.
- Bake for 1 hour and 20 minutes. It’s done when the edges have puffed up and the center gives a slight jiggle when nudged.
- Turn the oven off and leave the cheesecake in the oven with the door cracked open for 45 minutes.
- Pour the remaining caramel sauce over the cheesecake before refrigerating. If the caramel is too thick, microwave for about 30 seconds to thin it out.
- Store the cheesecake in the fridge for at least 4 hours to set, preferably overnight.
- Sprinkle with flaky sea salt before serving.
