1-Let’s dive into making this salted caramel cheesecake, and I’ll walk you through it like we’re in the kitchen together. Start by preparing your homemade salted caramel sauce and letting it cool in a heatproof container this sets the stage for that amazing flavor. Then, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, maybe lining the bottom with parchment paper for easy removal.

2-Next, mix the ground gingersnap cookies, 1/4 cup granulated sugar, and 6 tablespoons melted unsalted butter until it’s all moistened. Press this mixture firmly into the bottom and halfway up the sides of the pan to form a solid crust. Bake it for 8 to 10 minutes, then let it cool while you reduce the oven temperature to 325°F (160°C). Don’t forget to place a large roasting pan on the lowest rack for a water bath.

3-Now, for the cheesecake batter, use a paddle attachment on low speed to blend 2 pounds of room-temperature cream cheese, 1 cup granulated sugar, and 2 tablespoons flour until smooth, scraping the bowl as needed. Boil some water on the stove for that water bath. Add the 4 large eggs one at a time, scraping the bowl between each to keep it even. Stir in 1 teaspoon vanilla extract, 1/2 cup sour cream, and the cooled 1/3 cup salted caramel sauce by hand until everything combines nicely.

4-Pour the batter into the cooled crust and gently tap the pan to release any air bubbles. Place the springform pan in the oven on the middle rack, above the roasting pan filled with boiling water. Bake for 1 hour and 20 minutes, until the edges puff up and the center jiggles just a bit. Turn off the oven and leave the door slightly ajar for 45 minutes so the cheesecake cools gradually without cracking.

5-Once it’s cooled, pour on additional caramel sauce (warm it gently if it’s too thick) and pop it in the fridge for at least 4 hours, or overnight for the best taste. Before serving, sprinkle flaky sea salt on top. This method keeps your cheesecake moist and delicious. For storage, keep it in an airtight container in the fridge. Check out our gluten-free baking tips if you’re adapting the recipe.