Salted Caramel Cheesecake As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 6 hours 5 minutes Prep Time 45 minutes Cook Time 1 hour 20 minutes Rating 5 out of 5 stars (28) Ingredients 8-10 slices 2 cups (250g) ground gingersnap cookies, regular or gluten-free1/4 cup (50g) granulated sugar6 tbsp unsalted butter, melted2 lbs full fat Philadelphia cream cheese, room temp1 cup (200g) granulated sugar2 tbsp all-purpose flour or gluten-free flour4 large eggs, room temp1 tsp vanilla bean paste1/2 cup (120g) full fat sour cream, room temp1/3 cup (82g) salted caramel sauce, cooledFlaky sea salt (for topping) Calories AmericanDessertsKid-FriendlyBakingDairyEggsGluten-FreeIntermediateSweetCreamySalty ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Pour the caramel into a heat proof container and place it in the fridge while making the cheesecake. Step 2 Preheat the oven to 350F and grease the bottom and sides of a 9” springform pan. Optional – line the bottom with a sheet of parchment paper. Step 3 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. Step 4 Bake for 8-10 minutes then leave it out to cool while making the filling. Step 5 Reduce the oven temperature to 325F and place a large roast pan on the bottom rack. Step 6 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. Step 7 At this point, move to the stove top and start a medium pot of boiling water (this will be for our water bath). Step 8 Back to the batter – mix in the eggs one at a time, scraping down the bowl halfway through. Step 9 Scrape down the bowl again once all the eggs have been mixed in. Step 10 Then mix in the vanilla, sour cream, and caramel. Step 11 Use a rubber spatula to give the batter one last good mix by hand just to ensure everything is well combined. Step 12 Pour the batter into the crust and drop the pan against the counter a couple times to let out any air bubbles. Step 13 Once your water is boiling, carefully pour it into the roast pan and then place the cheesecake on the middle rack directly above. Step 14 Bake for 1 hour and 20 minutes. It’s done when the edges have puffed up and the center gives a tight jiggle when you nudge the pan. Step 15 Turn the oven off and leave the cheesecake in the oven with the door cracked open for 45 minutes. Step 16 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. Step 17 Store the cheesecake in the fridge for at least 4 hours to set, but preferably overnight. Step 18 Sprinkle with a pinch of flaky sea salt before serving. I recommend serving it slightly chilled so that the caramel holds its shape. Step 19 Store in an air tight container in the fridge. Enjoy! Chef’s notes Use room temperature ingredients for a smoother texture.Ensure the butter and heavy cream are at room temperature to avoid the sugar seizing up.
