Salted Caramel Cheesecake Pie
Remember high school? I totally do! I played volleyball. I was an editor in journalism class. I took all the AP classes. I stressed out over Algebra… and my hair was cut awkwardly short. Like… really bad. I also didn’t have a boyfriend. I didn’t even have the prospect of a boyfriend. I had to ask out my dude prom date. I dunno. I had some of the best friends ever… I wasn’t really worried about too many things.
I feel like a good amount of high school girls read my blog. I know this because most of them write me emails asking how to get through high school. Usually the only answers I have for them include trying out for volleyball and journalism, and cutting their hair awkwardly short. That’s really the only experience I have, and I really shouldn’t push that on strangers. It’s rude and damaging.
I recently received a question from a dear and darling high school senior in Chicago. She called into the Homefries voicemail to ask us a question. She didn’t have a Chicago accent… I was listening.
The questions boils down to this:
I’m in high school. I’m a senior. I’ve liked this dude since my freshman year. We’ve texted a few times. I think he likes me. I just don’t know if I should keep pursuing this guy because we’re never going to see each other again once I go to college.
My answer is this:
You’ve liked the same dude since freshman year? Dang. It’s too bad dudes in high school don’t know how to act. I’m 30 and most dudes my age don’t know how to act. Here’s the deal. You can sneak this dude behind the bungalows to make-out with him… that’s it. Simple. (Mom… I didn’t do any of this. Seriously. That’s not even a lie to spare your feelings). Mostly you just have to wait for this dude to grow up. That will probably take a while. Sorry high school is so awkward and confusing. We’ve all been there…. except without the text messaging confusion. Make-out or don’t… but don’t make it too complicated. In short, go to college, don’t sleep around, learn how to be an awesome and independent woman. No biggie.
Oh! Also… learn how to make an awesome cheesecake and feel good about your life.
Cheesecake is LONG overdue on this blog. It’s because I’m not a huge fan of cheesecake. I’m not a huge fan of cheesecake because I don’t own a spring form pan. Cheesecakes always felt out of reach because of equipment alone.
Let’s start this cheesecake with gingersnap crust. Butter. Sugar. A pinch of salt and fluff. Crispy (store-bought) Gingersnap Cookies. I love this crust because it so simply pressed into the pie plate and baked until golden.
Cheesecake filling is an incredible mixture of cream cheese, eggs and sugar. Cream too! Adding a touch of lemon zest is dreamy also.
I want to swim in here. I really really do.
You’ll lick the beaters. I did. Lay off.
We’ll top the creamy cheesecake with an almost bitter salted caramel. It’s sweet and full of depth… and it all starts with butter and sugar.
Caramel is so easy to make. There’s no need for a candy thermometer. All you need is the courage enough to boil sugar and water until it browns. If you have the balls to do that… you’re on the sweet sweet road to caramel.
Here’s the trick with caramel. Remove the pan from heat just as it starts to brown. The bottom of the pan will retain heat and continue to cook the caramel. If you need it slightly more brown, you can always return it to the heat. You’ve got the control. Take it totally easy.
Once cooked and cooled, pour caramel over cooled cheesecake. Cool the topped cheesecake with cool caramel. Do you see what’s happening here? Are you freaking out? I am. No bigs.
Cat wants too.
ps. As soon as I have a kid I’ll stop posting annoying cat pictures. Promise. (but my fingers are crossed behind my back).
Salted Caramel Cheesecake Pie
makes one 9-inch pie
adapted from Dorie Greenspan and Zoe Nathan
For the Crust:
2 cups ginger snap cookie crumbs
2 tablespoons brown sugar
pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
For the Cheesecake:
1 pound (2 blocks) cream cheese, at room temperature
1 1/3 cups granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup plus 2 tablespoons heavy cream
1 teaspoon lemon zest (optional)
For the Caramel:
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
Place two rack in the upper and bottom third of the oven. Preheat oven to 350 degrees F. You’ll need a 9-inch pie plate and a 9×13-inch pan for boiling water.
To make the crust, place cookies in the bowl of a food processor and grind to a fine crumb. If you don’t have a food processor you can crumble cookies in a zip lock bag with a rolling pin. Once you’ve created a fine crumb, add brown sugar, salt, and butter. Toss together, moistening all of the ginger snap crumbs. Pour the mixture into a 9-inch pie plate and press with fingers until sides and bottom are evenly coated with crust.
Bake for 10 to 15 minutes until golden brown. Remove from the oven and allow to cool while you make the cheesecake filling. Reduce the oven temperature to 325 degrees F. Place a tea kettle of water on the stove top to boil. We’re going to add hot water to the 9×13-inch pan to place under the baking cheesecake.
To make the cheesecake filling: In the bowl of an electric stand mixer fitted with a paddle attachment, beat together cream cheese and granulated sugar. Beat until light and fluffy, about 3 to 5 minutes. Beat in salt and vanilla extract until well incorporated. Add eggs, beating one at a time between each addition. Once creamy and smooth, slowly beat in the cream, beating on medium high until creamy and luscious. Add lemon zest if using.
Pour cheesecake mixture into the prepared cheesecake crust.
Place 9×13-inch pan in the bottom shelf of the hot oven. Carefully pout in hot water, and fill to 1/2 full. Push into oven.
Place cheesecake on the upper oven shelf. Bake for 50 to 60 minutes, until cheesecake is browned and puffed. When cheesecake is puffed and doesn’t have loose giggle in the center, turn oven off and use a towel to prop the oven open slightly. Let cheesecake rest for another 45 minutes in the cooling oven. Remove from the oven and cool completely, for at least 4 hours. Overnight is best.
While the cheesecake cools, make the caramel so it can cool as well.
To make the caramel, add sugar, water, and corn syrup to a medium saucepan. Bring to a boil over medium heat, stirring once or twice. Bring to a boil and allow to brown. Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter. Mixture will boil and foam. Stir well. Add salt and stir well to incorporate. Caramel may seem thin… that’s ok. Place in a bowl. Cover with plastic wrap and cool in the fridge for at least 4 hours, overnight is best.
Pour the cooled caramel over the cooled cheesecake, return to the refrigerator until ready to serve. Sprinkle with a dash of sea salt then slice and serve.
Cheese will last for up to 4 days, well wrapped in the refrigerator.
258 Comments Add A Comment
I love cats:) :) Tihi, I just posted one of the families cats on my blog:) They are so cute:) This recipe sounds so good….. salt and caramel is very good friends:) yummy
I’m not in high school anymore, but if I would, I’d love to read you and to learn from you how to be an awesome independent women. Love the caramel.
I don’t think there is such a thing as an annoying cat picture!!! Your blog and you are amazing! You make my tummy rumble! :) I hope your weekend is full of joy! Zoë x
Dear Joy,
I prefer cat pictures to baby pictures. Seriously. Everyone and their sister (or brother) posts baby pictures. Babies are nice in person. But on the internet? Not usually so great. So…. Yay cats!
Also, yay salted caramel. I really need to make some of this at some point. New goal: make caramel candies for Christmas.
Please keep up the cat pictures, even if you have a child! Normally I am not a fan of cat pictures, but maybe that’s for the same reason I’m not a fan of baby pictures, because the people posting them are generally all “Here’s my cat/baby! Isn’t he cute? Isn’t she the most precious thing you’ve ever seen? OMG, here are five pictures of my cat/baby taken from slightly different angles! Aren’t they all the cutest thing ever? Did you know I have a cat/baby? Here’s a picture!” Yours are just more organic, and fit in well with your blog.
Also, I am clearly in a super-bitchtastic mood today, and perhaps I need some cheesecake to fix that.
LOL…thanks for the morning giggle. I totally get where you’re coming from: ‘five thousand pictures from *slightly* different angles totally makes the infant look different, *five thousand* times.’ Not. I hope you get to enjoy your cheesecake, and revel in the knowledge that there are others who feel the same way! :)
My oh my that pie is dreamy! Salted caramel anything belongs in my belly!
I’ve been struggling with caramel – not butter + sugar, but when you just do the sugar alone. An epic tutorial would not go amiss, if you have any sugar skills (and I’m betting you do)!
ps please don’t go to only-facebook commenting. I don’t like it, won’t use it, and then I can’t comment. sadface.
Hi!,
is there a good substitute for corn syrup I can use? I can’t find it in the supermarkets where I live, and I don’t want my caramel to cristalize…
I was just looking for a cheese cake recipe, and salted caramel makes the world a better place.
Here’s to awkward haircuts and no prospects of a boyfriend in high school. Huzzah.
Joy! That was exactly me in high school! Granted high school was only 3 years ago. I played volleyball and asked someone to prom. Your blog is amazing. It inspires me to work harder on mine.
AND I was an editor of my school’s newspaper!
looks sooo good! will be trying soon for sure.
umm… is the picture for the caramel with the caption of “sugar” actually cream?
I’m in high school and I love your blog!
I struggled with anorexia freshman year but your blog showed me how to be healthy and awesome. Now I’m a junior and I’m still reading–I can’t get enough of your humor and unique writing style, and beautiful pictures! ……and I totally have awkward boy drama all the time. keep being awesome :)
Mmmmm…cheesecake. Going shopping for the ingredients right now.
This looks heavenly!! Also, I love the cat pictures. Mostly because I love cats. ;)
I learned long ago how easy it is to make cheesecake. And people are always think that I’ve toiled lobf in the kitchen. But I haven’t. Once you try one, you’ll want to do to more. I did. And still do. There are many cookbooks devoted to cheesecake; I know this because I own some of them. I don’t think I’ve ever met a cheesecake I didn’t like. Joy, I can’t wait to try this. Because you said the magic word: caramel. That’s just like a piece of heaven….
The photo with Jules peeking at the pie is just gorgeous. I know you’re humble about your photography but your pictures are (all) always awesome, and he’s such a beautiful creature I never tire of seeing him. Besides…. he’s an important piece of your day to day life, and….. I think everybody who comes here loves all the little pieces of your life that you share with us. Cause we all just really like the heck out of ya. That’s why we come back. The food is A-mazing, sure. But we come back again and again cause we just really, really like YOU. You’ve been a bright spot in so many days you’ll never even know you changed. You rock. (And you must have some awesomely good karma coming at you for putting so much good stuff out in the world.)
Wow…cheesecake….I never make cheesecake either because it seems so heavy and too fancy….but this seems fancy in a gooood way….like a make-able totally eat-able-in-really-short-time fancy…if that makes any sense. And I like your cat pictures!!!! Good things should be kept going.
Joy, you’re the best :)
Joy, please do an entire post on how to get through high school! Or maybe an entire post justifying why it would be okay to drop out and bake all day. That’s the plan for me, lately. 6 AP classes is getting to be a few too many.. I don’t really like cheesecake, but you have plenty of other recipes to keep me sane.
You are a master of adaptation, Joy. No springform pan? No problem! This looks unbelievable… It’s been so long since I’ve made cheesecake! Oh, and that caramel… Kitty better watch out or he’s going to be miiiiighty sticky. Totally worth it, though.
I swear everytime I come to this blog (daily) I read something that feels like you have been secretly watching my life and/or reading my diary. I too had a horrendous haircut in highschool. I asked for the Hallie Berry (with my out of control mixed hair) and I got what my family calls the Hoollie Burry cause it looks nothing like her. I too took nothing but nerd elite classes (I was in the ap classes for the grade ahead of me.) I never, ever had a boyfriend. I went to prom with my best gay boyfriend who is now a woman. And I had to ask him. Your advice for high school is pretty much dead on, as is the whole dont sleep around in college thing. You will feel better about yourself in general and it will be the best decision you could have ever made. That and dont dress skanky for Halloween. Keep the posts and the cooking coming, I enjoy them more than I should.
Joy, you’re serious amounts of honest, upfront, funny and delightful. The world needs more women like you :)
Now, THAT is the cutest picture of your cat so far!! (All of them are cute, but this one is beyond cute!)
THIS LOOKS DIVINE! thanks for the tips on making caramel, ive always been too scared..
Oh. my. goodness. I am so so so making this for my best friend. She is in LOVE with salted caramels. She is going to love love love this! Thank you Joy! : )))
I love your blog and keep coming back again and again for my weekly dose of recipes. Your pictures are also fabulous.
I want to bake the cheesecake today, so I made the caramel sauce yesterday. But the sauce came out too thick, I think the cream was extra heavy. When it cooled, it is not in pouring consistency any more. How can I loosen it? Should I use milk or a little bit more of butter?
i should do that for saturday #47 :D
I love the cat picture and I love the advice. Become an awesome and independent woman and forget about stupid old boys. I must try this cheesecake–but have to get some chocolate in there somewhere I think!
Don’t stop posting cat pic’s! They always make me smile :)
why would you tell the person asking the question to not sleep around?
I can’t even take what I THINK this dessert tastes like—it looks that good.
So… If I made the crust out of gluten free sugar cookies, could I expect a good result? I feel like I am going to have to try this.
Now this is a perfect recipe!
Hi Joy! Any substitute for ginger snap cookie crumbs? They’re not available in my country and I seriously need to make this cheesecake. Tnx!
P.S.
You are hilarious! I love the way you write…and tell stories…and cook…awesome :)
graham cracker cookie crumbs would be equally great!
Whaaaat iiiiiif I used half-and-half instead of heavy cream? Don’t be mad (it’s just what I have in the house atm)!
Are you starting a new podcast?? The We’re About to be Friends one listed on the Homefries website!? Yesssssssssss!
OMG, this looks exactly like a cheesecake I get at a restaurant. To buy it, it’s $40. One question, the one I get at the restaurant is gluten free, is this one?
Unfortunately it wouldn’t be because of the gringersnap crust (def wheat and gluten in there!) But one thing i’ve found when making gluten-free pie crusts is you can use a tasty flavor of choice gluten-free cereal such as Honey Nut Rings Cereal or Apple and Cinnamon Rings by Glutino..but there are plenty other gluten free brands you could find that may work best for you!
Thanks for the reply. I assumed it was not. Fortunately, I don’t need gluten free but my friend who also loves the cheesecake at the restaurant does and I was hoping to provide her with the recipe gluten free. :)
I am making this with Lucy’s gluten free sugar cookies for the crust, direct substitute in for the gingersnaps. Your friend would love you for it!
Joy,
I read your blog! I just do it secretly and in the shadows. But I have a lot to catch up on-i looove all of your bread recipies-and: November=pumpkin month. I could not wait to make pumpkin bread-but had only whole wheat flour, oatmeal, raisins+ craisins, eggs, a can of pumpkin, cinnomon, agave nectar and truvia packets..I was also lacking a bread pan( living in a college apt w/ minimal supplies) But I had a cookie sheet-so i made super low-fat pumpkin cookies-oh did i forget to mention I also am NEVER without chocolate in my house-so i chopped up an extra dark(80%) chocolate bar to add in a well. And for ginger flavor-i seeped in some ginger tea i made(yogi).
You know-if you put a can of pumpkin in baking-you can get away with not adding butter or oil?! Cool. But to get to the point! I have my Thanksgiving break off college starting this Friday and am planning on making your Salted caramel cheesecake(I’ve never made caramel before-but im excited to try!) and your double delishiously dipped apple rings of JOY! My brothers and little sister will be very happy. :]
*also on a side note-Mr stevens should always be a part of the blogworld. He is addooorable and reminds me SOO muh of my best friends kitty-Kingsley Zizou-who also shows up in her baking photography…and who I told today how much I appreciate her-thanks to your lovely Wednesday advice!
And, PS…girl in Chicago…..boys don’t grow up until they are at LEAST 35…..trust me. So have fun in your 20′s but don’t worry about the future. Only about 1% of all people marry their high school sweetheart. And about 95% of those get divorced:) So have fun, be safe, be yourself, and have fun:)
Okay, question. I made this tonight, the cheesecake looks/smells amazing and is pure perfection. On the other hand, I didn’t get the caramel sauce right… it is lighter in color than yours but super thick… what did I do wrong!?!? Can I thin the caramel sauce back out somehow or do I need to start over!?!? Anyone!?!?
I know it was something I probably did wrong… either way, can’t wait to dig into this pie on Sunday. I’m doing a little pre-Thanksgiving feast with some family here at my house.
the caramel will be thick when it’s cool. just place in the microwave for a few seconds and it will loosen.
Hi Joy, I have the Cheesecake cooling. In my sad attempt to make the caramel something went wrong. My mixture came to a boil and started to brown, I removed from the heat but as soon as I added the cream and butter something happened and the sugar clumped up and there was no salvage. I had a beautiful amber colored rock…..Could have made a nice ring….but not Caramel! What did I do wrong? Were the Cream and Butter supposed to be at Room Temp?? Help! I need to take this to a party tomorrow afternoon!! Thanks!
I made this cheesecake this week for my first time having two friends around for dinner in my very tiny apartment. I was looking for inspiration for a great dessert and went to check your website and there it was, staring me with caramely deliciousness. I had never made cheesecake in my life and thought it was difficult to make. But it turned out heavenly. I made a post on my blog on the cheesecake I made (I only changed a few things), linking back to your own post. Please tell me if you find I didn’t do it correctly. But thank you for the recipe, which was amazing and got us three wanting more =)
You give such sweet and honest advice…and such indulgent pictures, too.
I can’t wait to try this cheesecake – I’m pretty nervous about making caramel, not having made (and burnt ) the sugar when I was 11. I’m sure it’ll work out just fine…
I’m currently a sophmore in college and my flatmates (apartmentmates? roommates? I prefer flatmates) and I have made Friday Night Baking a thing. We’ve pretty much stuck to your recipes. We made this cheesecake and then brought it to a potluck and it was a hit. Slash we were so proud of ourselves when we successfully made delicious caramel on an electric stove! Ours looked less delicious, of course, seeing as our resources are quite limited. We didn’t even have a pie pan. We had to buy the cheapest one we could from Safeway. It was too small. With the extra batter we put full ginger snaps in the bottom of muffin cups and poured the batter over them. The cookies got nice and melty and delicious. Perfect Friday night snack. And no one had to know we ate some of the cheesecake before bringing it to the potluck…
oh i am dying. this looks so good. cheesecake is one of my fav recipes but salty caramel….heaven!
i just have to say the pic with the kitty is just absolutely ADORABLE! cant wait to try this amazing recipe! happy holidays! xo
When making cheesecake–be sure that your cheesecake is puffed and has no more of that “loose giggle” in the center. got it? i do!
(love your blog SO MUCH, joy! the typos (and the amazing fluffy cat) make it just so much better!)
Made this this afternoon for TG tomorrow. It looks good and is in the fridge cooling. All I could think about when making the caramel was master chef and those poor kids eating grainy caramel. That definitely kept my spoon out of the pot! Thanks for the recipe. I can’t wait to eat it!
Made this for Thanksgiving! Rave reviews! The only thing is, I couldn’t get it to slice all pretty–the caramel was oozing and sticking to the knife. What’s your secret?
This was DELICIOUS. Although, a warning to all those who attempt:
The caramel will harden ALL the way, if you put it in the fridge for half an hour or more, and it will be like fudge and you won’t be able to pour it. Stick in the microwave for 60-90 seconds, and it’ll be soft again and it’ll all work fine.
I just found your website – awesome – I will definitely be back for some of these lucious recipes! I just love to cook and bake!