Ingredients:

  • 1 ½ cups finely crushed Ginger Snap Cookies (or Graham Crackers mixed with 2 tbsp ground ginger and 1 tsp cinnamon)
  • ¼ cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • 1 cup granulated white sugar (for caramel)
  • ¼ cup water (for caramel)
  • ½ cup heavy cream, warmed slightly (for caramel)
  • 4 tablespoons unsalted butter, cut into cubes (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)
  • 3 blocks (24 oz or 680g) full-fat cream cheese, softened
  • 1 cup granulated white sugar (for filling)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • 3 large eggs, room temperature
  • 4 oz full-fat sour cream or crème fraîche, room temperature

Instructions:

  1. Preheat oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan. Wrap the entire exterior base and sides tightly in two layers of heavy-duty foil to create a water bath seal.
  2. Make the Crust: Pulse cookies/spices until fine crumbs are achieved. Combine crumbs, brown sugar, and melted butter. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).
  3. Prepare the Caramel: Combine 1 cup sugar and ¼ cup water in a heavy-bottomed saucepan. Cook without stirring until the mixture turns deep amber. Carefully whisk in the warm cream (it will bubble), then the 4 tbsp butter and salt until smooth. Set aside to cool slightly.
  4. Mix the Filling Base: In a large bowl, beat the softened cream cheese until completely smooth. Gradually beat in the 1 cup sugar, then the spices and vanilla until just combined. Scrape down the sides.
  5. Incorporate Eggs Gently: Beat in the room temperature eggs one at a time, mixing only until just incorporated after each addition. Gently fold in the sour cream or crème fraîche until just smooth.
  6. Assemble and Bake: Pour the filling over the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan (the bain-marie).
  7. Bake at 325°F (160°C) for 75–85 minutes. The edges should look set, but the centre 2 inches should still have a slight wobble.
  8. Cool Gradually: Turn the oven off, crack the door open slightly, and leave the cheesecake inside for 1 hour to cool slowly. This prevents cracking.
  9. Chill: Remove from the oven and water bath. Let it cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Serve: Run a thin knife around the edge before releasing the springform. Drizzle generously with the prepared salted caramel just before slicing and serving.