Creamy Gingerbread Cheesecake Caramel (Print)

A delicious creamy gingerbread cheesecake with a gingersnap crust and caramel topping.

# Ingredients:

→ Gingersnap Crust

01 - 2 cups gingersnap cookie crumbs
02 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 16 ounces cream cheese, at room temperature
04 - 1 cup white granulated sugar
05 - 1 cup sour cream or Greek yogurt
06 - 1 cup heavy cream, at room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 cup molasses (not blackstrap)
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon ground nutmeg
12 - 4 large eggs, at room temperature
13 - 1/4 teaspoon salt

→ Salted Caramel Topping

14 - 1 cup granulated sugar
15 - 6 tablespoons unsalted butter
16 - 1/2 cup heavy cream

# Directions:

01 - Set your oven to 325°F.
02 - Blend gingersnap cookies into fine crumbs, combine with melted butter, press into a springform pan, and bake for 14 minutes.
03 - Beat cream cheese with sugar until creamy. Add sour cream, heavy cream, vanilla, molasses, and spices, then mix in eggs one at a time.
04 - Pour the filling over the crust and bake in a water bath for 70-80 minutes until the center jiggles slightly.
05 - Cool the cheesecake inside the oven for 30 minutes, then chill in the refrigerator for at least 6 hours.
06 - Melt sugar until amber, whisk in butter, then add cream gradually.
07 - Drizzle caramel over the cheesecake, slice, and enjoy.

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