Caramel Gingersnap Cheesecake

Products Used

By Chef Eddy Van Damme

Prep Time:

35m

Bake/Cook Time:

1h 30m - 2h

Yield:

One 9-inch cheesecake

Plan for:

Refrigerator for several hours to overnight

Our delectable and very creamy Caramel Gingersnap Cheesecake is full of holiday flavor and studded with our Swedish Gingersnaps. The gingersnaps inside the cheesecake become wonderfully soft while the cookies surrounding the cake are crisp. Topped with caramel, this cheesecake is sure to became a family favorite.

Rating:

Rate it yourself

Products Used

Ingredients

Cake

Swedish Gingersnaps
3 tablespoon unsalted butter, melted
3, (8 oz) packages cream cheese, soft at room temperature
1 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
4 large eggs
16-ounce container sour cream
2 teaspoons vanilla extract
Crème Chantilly

Caramel

1 cup Imperial Sugar Dark Brown Sugar, firmly packed
1/2 cup half-half
6 tablespoons unsalted butter
1/4 teaspoon salt
1 tablespoon vanilla extract

Directions

Preheat oven to 375°F. Crush enough baked gingersnaps to obtain a generous cup. Mix in melted butter and press onto bottom of a 9-inch diameter springform pan. Place in oven for 10 minutes and remove. Reduce oven temperature to 325°F.
Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate thru foil. Place in a roasting pan and set aside.
Blend cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previously added egg to be fully incorporated. Scrape bowl and beater between additions.
Add sour cream and vanilla extract.
Pour about one fourth of the filling in springform pan. Place about 6-7 gingersnaps onto filling. Cover with another one fourth of filling and place another 6-7 gingersnaps on top. Repeat with another one fourth of filling and gingersnaps. Cover with remaining batter. Do not place gingersnaps on surface.
Pour water into roasting pan about one inch high and place in oven.
Bake until center of cake no longer trembles when tapping sides of pan, about 1 hour 45 minutes to 2 hours.
Allow to cool at room temperature for 30 minutes and place in refrigerator for several hours or overnight.
Once properly cooled remove the pan from cake. Prepare Crème Chantilly. Decorate surface and using a touch of Crème Chantilly, stick gingersnaps on sides of cheesecake.
Prepare caramel. In a saucepan bring all ingredients excluding vanilla to a boil. Boil for 5 minutes ensuring that mixture will not boil over. Remove from heat and add vanilla. Cool caramel before spreading it onto cheesecake.

Rate & Review

or to post comments