Hello Salted Caramel Cheesecake!

I am thankful for so many blessings this year...

my wonderful sweet husband
being able to spend Thanksgiving at our apartment with Ben's mom and sister.
being able to take a walk before dinner (this weather is lovely!)
our bright colorful Christmas lights decorating our patio
surviving Black Friday shopping
getting a full 8 hours of sleep after shopping
my hot cup of coffee
my warm cozy apartment

and...I am thankful that I send the rest of our Thanksgiving dessert with Ben to work. 
Why you ask? 
Because it was way too delicious. ( I'm not just saying that because I made it)


The recipe was originally found on Joy the Baker. The original recipe is to be made in a pie pan. I however, wanted to use my spring form pan so I tweaked the recipe a bit. I listed below the ingredient changes I made for the larger spring form pan size. (I think mine is a 9" pan) The directions on Joy the Baker are very detailed and include pictures so I won't do that here. Follow the same steps, just use the different measurements here.

2 1/2 cups ginger snap cookie crumbs
2 tablespoons brown sugar
pinch of salt
3/4 stick unsalted melted butter

20 oz cream cheese (at room temp) 
1 2/3 cups granulated sugar
1/2 tsp. salt 
2 1/2 tsp. vanilla extract
2 large eggs (at room temp)
3/4 cup heavy cream
1 tsp. lemon zest (I'd say optional...but it truly adds a lot)

1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon sea salt
It's seriously delicious. That's why it had to leave our apartment. A whole cheesecake sitting in our fridge is dangerous. 


  1. This looks SO delicious. Maybe sometime we can make this together?

  2. Holy Moly.....that is intense and amazing looking. I wish there was cream cheese here...or really the majority of the ingredients on the list..and I would try it immediately :) Oh well, good work..looks incredible! <3

  3. Looks yummy! You should make it at the cabin sometime ;)



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