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)

SALTED CARAMEL CHEESECAKE

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.

CRUST INGREDIENTS 

2 1/2 cups ginger snap cookie crumbs

2 tablespoons brown sugar

pinch of salt

3/4 stick unsalted melted butter

CHEESECAKE INGREDIENTS

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)

CARAMEL INGREDIENTS

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.