1-First off, let’s get started with the fun part making that homemade salted caramel sauce! Start by melting sugar in a saucepan with constant whisking until it turns a beautiful amber color, then whisk in room temperature butter, followed by warmed heavy cream, and finally add salt to taste. Pop it in the fridge to cool while you move on trust me, this step makes your caramel cheesecake extra special.

2-Next, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, maybe lining the bottom with parchment for easy release. Mix together 2 cups of ground gingersnap cookies, 1/4 cup granulated sugar, and 6 tablespoons of melted unsalted butter, then press it firmly into the pan and up the sides. Bake for 8-10 minutes and let it cool completely oh, and if you’re going gluten-free, just use gluten-free gingersnaps for that same crunchy base.

3-Now, drop the oven temp to 325°F (160°C) and set up for the cheesecake by placing a large roasting pan on the bottom rack and boiling water on the stove. In a stand mixer, beat 2 pounds of room temperature full fat cream cheese with 1 cup granulated sugar and 2 tablespoons flour on low speed until smooth, scraping the bowl as needed. Add 4 large eggs one at a time, mixing just until combined, then stir in 1 teaspoon vanilla extract, 1/2 cup full fat sour cream, and the cooled salted caramel sauce. Gently fold everything together for a perfect batter.

4-Assembling and Baking the Cheesecake Pour the batter into your cooled crust and tap the pan to release any air bubbles it’s a simple trick that keeps things even. Place the pan on the middle rack above the roasting pan, pour in boiling water for that water bath, and bake for about 1 hour and 20 minutes. You’ll know it’s done when the edges puff up and the center jiggles like set Jell-O. Turn off the oven, crack the door, and leave it inside for 45 minutes to cool gradually.

5-Once it’s out, let the cheesecake cool completely at room temperature, then pour on the rest of your homemade salted caramel sauce and refrigerate for at least 4 hours or overnight. Before serving, sprinkle on some flaky sea salt serve it slightly chilled for the best texture. This whole process takes around 6 hours and 5 minutes, yielding 8-10 slices of pure bliss!