1-Okay, let’s get hands-on I’m thrilled to walk you through making this caramel cheesecake, step by step, because nothing beats the satisfaction of pulling a homemade treat out of the oven. Trust me, if I can do it, you can too, and soon you’ll be serving up slices that leave everyone asking for seconds. Start by gathering your ingredients and preheating that oven; it’ll be worth it!

2-First off, pour the initial 1/3 cup of salted caramel sauce into a heatproof container and pop it in the fridge to cool while you prep the rest. This keeps things smooth and easy later on. Next, crank your oven up to 350°F (175°C) and grease a 9-inch springform pan lining the bottom with parchment paper is a smart move if you want to avoid any sticking drama.

3-Now, for the crust: In a bowl, mix 2 cups of ground gingersnap cookies, 1/4 cup granulated sugar, and 6 tablespoons of melted unsalted butter until it’s all nicely moistened. Press this mixture firmly into the bottom and about halfway up the sides of your pan. Bake it for 8-10 minutes, then let it cool completely meanwhile, start boiling water for that water bath trick we’ll use soon.

4-Drop the oven temp to 325°F (160°C) and set up a large roasting pan with boiling water on the bottom rack. For the filling, grab your stand mixer with the paddle attachment and beat 2 pounds of room temperature full fat cream cheese, 1 cup granulated sugar, and 2 tablespoons of flour on low speed until it’s super smooth, scraping the bowl as you go. Add the 4 large eggs one at a time, beating well after each and scraping halfway through to keep it even.

5-Gently stir in 1 teaspoon of vanilla extract, 1/2 cup of room temperature full fat sour cream, and that cooled salted caramel sauce, then finish mixing by hand with a rubber spatula until just combined. Pour this batter into your cooled crust, tap the pan on the counter to banish air bubbles, and carefully place it on the middle oven rack above the water bath. Bake for about 1 hour and 20 minutes until the edges puff up and the center jiggles just right.

6-Turn off the oven and let the cheesecake sit inside with the door cracked for 45 minutes to cool gradually this is my go-to for avoiding cracks. Once it’s out, let it cool completely at room temperature, then pour on the additional salted caramel sauce. Chill it in the fridge for at least 4 hours, or overnight for the best results, and sprinkle flaky sea salt on top before serving. Oh, and store any leftovers in an airtight container in the fridge; it’s best enjoyed slightly chilled so the caramel stays perfect. For more baking inspiration, check out our caramelized banana baked oatmeal recipe on the site.