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Salted Caramel Cheesecake Pie

November 10, 2011 by Joy the Baker 350 Comments

IMG_0487

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 and 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 crust

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.

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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.

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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.

cheesecake

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.

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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

Print this Recipe!

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.

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Reader Interactions

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Questions
  1. AmbalaCakes

    October 27, 2021 at 1:34 am

    Nice recipe

    Reply
  2. Ashley Collins

    November 24, 2019 at 1:01 pm

    This is yummy, I wanted to remake it but do mini cheesecakes is there anything I should do different?

    Reply
    • joythebaker

      November 25, 2019 at 7:45 pm

      Use the smaller pans you like and adjust the baking time to be significantly less. Happy Baking!

      Reply
  3. Alex

    November 12, 2017 at 11:32 am

    The sugar looks a lot like cream

    Reply
  4. Marie

    March 29, 2017 at 9:33 am

    One of the best cheese cakes I’ve seen on the internet. It is a simple and very good recipe. I will do this weekend for the whole family.

    Thank you

    Reply
  5. Kayla Urquidi

    November 19, 2016 at 10:10 am

    I was so focused on the cheesecake that I didn’t even see Tron.

    Reply
  6. Jeanie Phillips

    October 1, 2016 at 6:31 pm

    So my 16 year old son made this tonight and dear me, it is the most delicious dessert ever! Will be appearing again at Thanksgiving, if not before. Thanks for a great recipe!

    Reply
  7. Angela

    December 14, 2015 at 8:37 pm

    Hi, does the caramel topping remain “runny”, or does it solidify after a while? I want to bring the cheesecake to a friend’s house and if the topping is runny I’m afraid it might drip over the edge.

    Thanks for the recipe!

    Reply
    • joythebaker

      December 15, 2015 at 8:52 am

      It solidifies after some resting time, especially in the refrigerator.

      Reply
  8. Yaaraber

    August 22, 2015 at 8:07 am

    I tried to make this and it’s fantastic (!!!), but, the crust on the cheese broke while it was in the oven… Any idea why and how to fix this?
    Thank you for the great recipe any way :)

    Reply
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Trackbacks

  1. 40 Sweet (and Cute!) Treats for Thanksgiving Day - The Budget Diet says:
    November 17, 2015 at 4:30 pm

    […] Treat yourself and kids with this super delicious caramel cheesecake pie. Make one this Thanksgiving with this easy-to-follow recipe. […]

    Reply
  2. Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs says:
    November 9, 2015 at 6:00 am

    […] a giveaway for you guys. I also might bring a dessert to my in-laws dinner. My normal go-to is this cheesecake pie. But, seriously, that is all the thought about Thanksgiving I have […]

    Reply
  3. Pumpkin Pie Ice Cream Cake - The Batter Thickens says:
    November 6, 2015 at 7:05 pm

    […] Pumpkin Ice Cream from Jeni’s Splendid Ice Creams; Pie crust ice cream and pretzel crunch from Momofuku Milk Bar; Salted Caramel Sauce from Joy the Baker;  […]

    Reply

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Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
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Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
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