Salted Caramel Cheesecake

Have you ever craved something that’s sweet but also a little salty? That’s exactly why I can’t stop making salted caramel cheesecake. It’s creamy, smooth, and then that caramel swirl hits—it’s pure magic.

I’ll be honest, the first time I tried it, I was hooked. The rich cheesecake mixed with that salty-sweet topping just felt like a treat I never knew I needed. Every bite makes you want another.

And the best part? It looks fancy but feels so easy to share. I love bringing it out at family dinners because it always gets smiles. If you’re like me, once you try it, you’ll want to make it again and again.

Would you like me to also write the “Salted Caramel Cheesecake Overview” section in the same friendly tone before moving into ingredients?

Why You’ll Love This Recipe

• Rich, Creamy Texture: The cheesecake is smooth, creamy, and indulgent. Each bite melts in your mouth, leaving behind a delightful buttery flavor.
• Perfect Balance of Sweet & Salty: The salted caramel topping adds the perfect salty-sweet combination that makes this cheesecake irresistible.
• Showstopper Dessert: This is one of those desserts that will make everyone at the table go “wow!” and ask for the recipe.
• Flavor Variations: Feel free to customize the flavors – you can even play around with the crust or topping flavors.
• Make-Ahead-Friendly: This cheesecake is great for prepping ahead of time. Make it a day or two before your event and let it chill for the best flavor.

Required Kitchen Tools

Before you start, here’s a list of what you’ll need to make this Salted Caramel Cheesecake. It’s important to have all the right tools so that you can make your cheesecake without any hiccups!

• 9-inch Springform Pan: A springform pan allows the cheesecake to come out easily without sticking to the sides.
• Electric Mixer (Hand or Stand): You’ll need an electric mixer to beat the cream cheese and create the smooth, lump-free batter.
• Mixing Bowls: Use different size mixing bowls for the crust and cheesecake batter.
• Measuring Cups and Spoons: Accurate measurements will ensure the cheesecake turns out perfectly every time.
• Whisk: For mixing dry ingredients for the crust and stirring in the caramel sauce.
• Spatula: A rubber spatula is great for scraping down the sides of your mixing bowl and mixing in ingredients thoroughly.
• Parchment Paper (Optional): Use parchment paper to line the bottom of your pan for easy release if desired.

Ingredients

Here’s everything you’ll need to create this decadent dessert. I’ve broken it down into two parts—one for the gingersnap cookie crust and one for the cheesecake filling.

Gingersnap Cookie Crust:

• 2 cups (250g) Ground Gingersnap Cookies: You can use regular or gluten-free gingersnap cookies, depending on your preference.
• 1/4 cup (50g) Granulated Sugar: Adds just the right amount of sweetness to balance the spicy flavor of the gingersnaps.
• 6 tbsp Unsalted Butter (melted): The butter holds the crumbs together and creates a rich, smooth texture.
• Pinch of Salt: Enhances the flavors of the gingersnap cookies and balances the sweetness.

Salted Caramel Cheesecake Filling:

• 2 lbs Full Fat Cream Cheese (room temperature): Cream cheese is the heart of the cheesecake batter. Make sure it’s softened so that it blends smoothly without lumps.
• 1 cup (200g) Granulated Sugar: This provides the sweetness for the cheesecake.
• 2 tbsp All-Purpose Flour or Gluten-Free Flour: This helps thicken the cheesecake filling, ensuring it sets properly in the oven.
• 4 Large Eggs (room temperature): Eggs help bind the ingredients together and provide structure to the cheesecake.
• 1 tsp Vanilla Bean Paste: For a rich, natural vanilla flavor. If you can’t find it, pure vanilla extract will work as well.
• 1/2 cup (120g) Full-Fat Sour Cream (room temperature): Sour cream adds creaminess and a slight tang, balancing the richness of the cream cheese.
• 1/3 cup (82g) Salted Caramel Sauce (cooled): The showstopper! This salted caramel sauce gives the cheesecake its decadent caramel flavor and salty kick.
• Flaky Sea Salt (for topping): The final touch! A sprinkle of flaky sea salt on top of the cheesecake adds an irresistible salty contrast to the sweet caramel.

Variations for Salted Caramel Cheesecake

Feel free to get creative with this recipe! Here are a few ideas to customize your Salted Caramel Cheesecake:

• Different Crusts: If you’re not a fan of gingersnaps, you can swap the gingersnap crust for a classic graham cracker crust, Oreos, or even a crust made from crushed nuts and butter.
• Flavor Add-ins: You can swirl in some chocolate ganache or crushed toffee candies into the cheesecake batter before baking for extra flavor.
• Salted Caramel Variations: Make your own homemade caramel sauce with dark brown sugar for a richer, deeper caramel flavor. Or you can use store-bought salted caramel sauce for convenience.
• Topping Ideas: Experiment with different toppings, such as chocolate shavings, crushed nuts (like pecans or almonds), whipped cream, or even fresh fruit like apples or pears.

Step-by-Step Instructions

1. Make the Gingersnap Cookie Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C). This is important as you’ll bake the crust to set it before adding the cheesecake filling.
2. Prepare the Crust Ingredients: In a medium-sized mixing bowl, combine the ground gingersnap cookies, granulated sugar, melted butter, and a pinch of salt. Mix until everything is evenly combined and the mixture holds together when pressed.
3. Press the Crust Into the Pan: Grease a 9-inch springform pan with butter or cooking spray. Press the cookie mixture into the bottom of the pan, using the back of a spoon or your fingers to pack it tightly. Make sure the crust is evenly distributed and forms a solid base.
4. Bake the Crust: Place the crust in the oven and bake for 10-12 minutes, or until it is golden brown and set. Remove from the oven and let it cool completely while you prepare the cheesecake filling.

2. Make the Cheesecake Filling

1. Prepare the Cream Cheese: Ensure your cream cheese is softened to room temperature. This helps it blend smoothly without lumps.
2. Beat the Cream Cheese: Using an electric mixer, beat the cream cheese until it is smooth and creamy, about 2-3 minutes.
3. Add Sugar and Flour: Add the granulated sugar and flour to the cream cheese and continue beating on medium speed until fully combined. Scrape down the sides of the bowl as needed.
4. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This will prevent lumps in the batter.
5. Add the Sour Cream and Vanilla: Mix in the sour cream and vanilla bean paste. Beat until smooth.
6. Add the Salted Caramel Sauce: Stir in the cooled salted caramel sauce, making sure it is evenly incorporated into the batter.

3. Bake the Cheesecake

1. Pour the Filling Into the Crust: Carefully pour the cheesecake batter into the cooled gingersnap crust. Use a spatula to smooth the top.
2. Prepare a Water Bath: To prevent cracks, you’ll want to bake the cheesecake in a water bath. Wrap the outside of the springform pan in heavy-duty aluminum foil to ensure no water leaks in. Place the pan in a large roasting pan and fill the roasting pan with hot water, about halfway up the sides of the springform pan.
3. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 55-65 minutes. The edges should be set, but the center should still be slightly jiggly.
4. Cool the Cheesecake: Turn off the oven and let the cheesecake sit in the oven for an hour with the door slightly ajar. This gradual cooling process helps prevent cracks. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
5. Chill the Cheesecake: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set fully.

4. Add the Salted Caramel and Serve

1. Top the Cheesecake: Once the cheesecake has fully chilled, remove it from the springform pan. Transfer it to a serving plate or cake stand. Drizzle the cooled salted caramel sauce over the top of the cheesecake, allowing it to drip down the sides.
2. Sprinkle Flaky Sea Salt: Finish the cheesecake with a sprinkle of flaky sea salt to enhance the caramel flavor and add that perfect salty contrast.
3. Serve and Enjoy: Slice the cheesecake and serve it chilled. Your guests (and you!) will be amazed by the rich, smooth texture and the perfect balance of sweet and salty flavors.

Storing Salted Caramel Cheesecake

• In the Fridge: Keep any leftover cheesecake tightly covered in the refrigerator for up to 5 days. It’s best to enjoy it within this time frame to ensure the freshest taste.
• Freezing: If you want to keep it for longer, you can freeze individual slices or the whole cheesecake. Wrap it tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition (per serving, based on 12 servings)

Nutrient	Amount
Calories	500
Total Fat	33g
Saturated Fat	19g
Cholesterol	115mg
Sodium	370mg
Total Carbohydrates	49g
Dietary Fiber	1g
Sugars	39g
Protein	6g

Conclusion

This Salted Caramel Cheesecake is truly a dessert masterpiece. From its buttery, crunchy gingersnap crust to its rich, creamy filling, and decadent salted caramel topping, every bite is pure bliss. Whether you’re serving it at a dinner party, holiday gathering, or simply indulging in a sweet treat, this cheesecake will make you feel like a baking pro. The best part? It’s so easy to make, and the results are absolutely impressive.

I highly encourage you to give this recipe a try—you won’t regret it!