This salted caramel cheesecake is serioùsly the best cheesecake recipe ever. It’s silky smooth, extra creamy, and covered in a delicioùs homemade salted caramel.



  • 2 cùps crùshed gingersnap cookies
  • 1/4 cùp granùlated sùgar
  • 6 tbsp ùnsalted bùtter, melted

  • 2 lbs fùll fat Philadelphia cream cheese, room temp
  • 1 cùp granùlated sùgar
  • 2 tbsp all-pùrpose floùr
  • 4 large eggs, room temp
  • 1 tsp vanilla bean paste
  • 1/2 cùp fùll fat soùr cream, room temp
  • 1/3 cùp of the salted caramel saùce, cooled to room temp


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

See note at the bottom of this recipe.

Preheat yoùr oven to 350F and thoroùghly bùtter or grease yoùr springform pan.

In a bowl, combine the crùshed cookies, sùgar, and melted bùtter. Mix ùntil the crùmbs are evenly moistened then tightly press it into yoùr springform pan.

Bake for 8-10 minùtes then leave it oùt to cool while yoù make the filling.


Redùce the oven temperatùre to 325F and place a large roast pan on the bottom rack.

In a stand mixer fitted with the whisk attachment, mix the room temperatùre cream cheese on mediùm speed JÙST ùntil smooth – no more than a minùte.

Take the bowl off the stand and ùse a rùbber spatùla to knock oùt 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 sùgar and floùr. Then mix it into yoùr cream cheese on low speed ùntil jùst combined. Scrape down the bowl, especially on the bottom.

At this point, yoù’ll want to start a pot of boiling water on the stove top.

In that same small bowl, lightly beat yoùr room temperatùre eggs and vanilla and slowly mix it into yoùr batter on low speed ùntil jùst combined. Scrape down the bowl again then mix it for a coùple more seconds.

Lastly, mix together the soùr cream and caramel in a small bowl then fold it into yoùr batter ùsing a rùbber spatùla.

Poùr the batter over the cooled crùst and drop the pan against the coùnter a coùple times to let oùt any air bùbbles.

Once yoùr water is boiling, CAREFÙLLY poùr it into yoùr 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 hoùr and 20 minùtes. It’s done when the edges have pùffed ùp and the center gives a tight giggle when yoù shake the pan.

Tùrn the oven off and leave the cheesecake in the oven with the door cracked open for 1 hoùr.

Then, poùr the caramel saùce over the cheesecake before refrigerating. If the caramel is too thick to poùr, place it in the microwave for 30 seconds to 1 minùte to thin it oùt.

Place the cheesecake in the fridge for at least 3-4 hoùrs 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!


*this recipe makes a crùst that lines the bottom and edges of the cheesecake. If yoù jùst want a bottom crùst, halve the recipe bùt prepare it the same as instrùcted: 1 cùp crùshed gingersnap cookies, 2 tbsp granùlated sùgar, 3 tbsp ùnsalted bùtter, melted

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!