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Lawrence D. Smith

Silky Salted Caramel Cheesecake

A rich, ultra-creamy cheesecake featuring a crisp gingersnap crust, salted caramel folded into the filling, a glossy caramel topping, and flaky sea salt for the finishing touch.
The cheesecake is baked in a water bath and chilled thoroughly for a smooth, sliceable texture.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Cooling Time 4 hours
Total Time 6 hours 5 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Cookie Crust
  • 2 cups 250 g ground gingersnap cookies, regular or gluten-free
  • 1/4 cup 50 g granulated sugar
  • 6 tablespoons unsalted butter melted
Salted Caramel Cheesecake
  • 2 lbs full-fat Philadelphia cream cheese room temperature
  • 1 cup 200 g granulated sugar
  • 2 tablespoons all-purpose flour or gluten-free flour
  • 4 large eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1/2 cup 120 g full-fat sour cream, room temperature
  • 1/3 cup 82 g salted caramel sauce, cooled
  • Flaky sea salt for topping
  • Remaining salted caramel sauce for topping
Salted Caramel Sauce
  • Homemade salted caramel sauce prepared according to the source recipe; refrigerate it in a heatproof container while preparing the cheesecake.

Equipment

  • 9-inch springform pan
  • Stand mixer fitted with a paddle attachment or hand mixer
  • Mixing bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Heatproof container
  • Medium pot
  • Large roasting pan
  • Parchment paper, optional
  • Microwave, if needed for loosening the caramel sauce

Method
 

  1. Prepare the Caramel Sauce: Pour the prepared salted caramel into a heatproof container and place it in the refrigerator while you prepare the cheesecake.
  2. Prepare the Pan: Preheat the oven to 350°F and grease the bottom and sides of a 9-inch springform pan. If desired, line the bottom with parchment paper.
  3. Mix the Crust: Combine the ground gingersnap cookies, granulated sugar, and melted butter in a bowl. Stir until the crumbs are evenly moistened.
  4. Shape the Crust: Press the crumb mixture firmly into the bottom of the prepared springform pan and halfway up its sides.
  5. Bake the Crust: Bake the crust for 8–10 minutes, then set it aside to cool while preparing the cheesecake filling.
  6. Lower the Oven Temperature: Reduce the oven temperature to 325°F and place a large roasting pan on the bottom rack.
  7. Make the Cheesecake Base: Using a stand mixer fitted with the paddle attachment or a hand mixer, combine the room-temperature cream cheese, granulated sugar, and flour on low speed just until smooth. Scrape down the bowl.
  8. Heat the Water Bath: Place a medium pot of water on the stovetop and bring it to a boil for the cheesecake's water bath.
  9. Add the Eggs: Mix the room-temperature eggs into the cream cheese mixture one at a time, scraping down the bowl halfway through.
  10. Finish the Filling: Scrape down the bowl again, then mix in the vanilla bean paste, sour cream, and 1/3 cup (82 g) cooled salted caramel sauce.
  11. Blend by Hand: Use a rubber spatula to give the batter one final thorough mix by hand, making sure everything is evenly combined.
  12. Fill the Crust: Pour the cheesecake batter over the cooled crust, then gently drop the pan against the counter a couple of times to release air bubbles.
  13. Set Up the Water Bath: Once the water is boiling, carefully pour it into the roasting pan on the bottom rack, then place the cheesecake on the middle rack directly above it.
  14. Bake the Cheesecake: Bake for 1 hour 20 minutes. The cheesecake is ready when the edges have puffed up and the center gives a tight jiggle when the pan is gently nudged.
  15. Cool in the Oven: Turn off the oven and leave the cheesecake inside with the door cracked open for 45 minutes.
  16. Add the Caramel Topping: Pour the remaining caramel sauce over the cheesecake before refrigerating. If the caramel has become too thick to pour, microwave it for about 30 seconds to loosen it.
  17. Chill Until Set: Refrigerate the cheesecake for at least 4 hours to set, preferably overnight.
  18. Finish with Sea Salt: Sprinkle a pinch of flaky sea salt over the cheesecake just before serving.
  19. Serve Slightly Chilled: Serve the cheesecake slightly chilled so the caramel topping holds its shape.
  20. Store Properly: Keep any remaining cheesecake in an airtight container in the refrigerator.

Notes

  • Use room-temperature cream cheese, eggs, and sour cream to help the cheesecake batter blend smoothly.
  • The gingersnap crumbs should be evenly moistened with the melted butter before pressing them into the pan.
  • Do not skip the water bath; the recipe uses it to support the cheesecake's smooth, creamy texture.
  • Avoid overmixing the batter after the eggs are added, while still scraping the bowl to ensure the ingredients are evenly incorporated.
  • The center should retain a tight jiggle when the cheesecake is gently nudged; the edges should look puffed.
  • Allow the cheesecake to cool gradually in the turned-off oven with the door cracked open before adding the topping.
  • Refrigerate for at least 4 hours, although overnight chilling is preferred for the cheesecake to fully set.
  • Serve slightly chilled so the salted caramel topping remains nicely defined.
  • Store leftovers in an airtight container in the refrigerator.