I know there is still plenty of time till Christmas BUT it is good to be prepared and plan all Christmas baking in advance. Trust me! Baking list is a must and you have to include this gingerbread cheesecake with salted caramel on your list! This beautiful dessert is a real showstopper and tastes so indulgent. Baked gingerbread cheesecake, topped with gooey salted caramel, cardamom whipped cream, gingerbreads and sprinkles. How does it sound?
How to make gingerbread cheesecake with salted caramel
It is not overly complicated to make this Christmas cheesecake. I would advise to follow the below steps:
1.Select the right size of a baking tin. I used a 28cm (11inches) round baking tin with a removable bottom. If you select a smaller tin, cheesecake filling may overflow and the whole baking adventure can become very messy. If you do not have a round baking tin of this size, use a square one.
2.Making cheesecake filling. Make sure all the ingredients are at room temperature. I like to make the filling first as the spices have a chance to infuse the filling properly. In order to make the cheesecake, you only have to mix all the ingredients in the right order.
3. Preparing cheesecake bottom. Very straightforward, melt the butter and mix it with gingerbread crumbs.
4.Cooking caramel. First of all, please be careful as this step involves working with hot sugar which can burn your skin. Follow the recipe precisely for the best results. Read this post on how to make the best salted caramel sauce . Of course if you prefer you can use a sop-bought caramel.
5.Baking cheesecake. Please add a baking tin or a over-proof dish with water on the bottom of your oven. It will make your cheesecake creamy and delicious.
6.Decorating cheesecake is the easiest part. Just make sure that cheesecake and caramel are completely cold.
TIPS:
- If you want you can make caramel few days in advance and store it in a fridge
- I also make gingerbread spice in advance and always make a triple batch as I use it a lot in my Christmas baking. I use this easy recipe for homemade gingerbread spice mix It is much cheaper to make your own and also you control what ingredients you put inside.
What does gingerbread cheesecake with salted caramel taste like?
For the base, I have used homemade gingerbread cookies – Polish Pierniczki , they are not too sweet. The gingerbread cheesecake filling is wonderfully smooth and creamy. The taste is lush and is bursting with warm gingerbread spices and a hint of saltiness from caramel. The topping, what can I say? The topping is made of a smooth layer of gooey salted caramel sauce and more gingerbreads. At the end of the day, this is Christmas dessert, right? I have also decorated this splendid dessert with cardamom whipping cream for some freshness and sprinkled it with glitter for the ultimate festive look.
How to store this wonderful Christmas cheesecake
Store this Christmas beauty in a fridge in an air-tight container for up to 5 days. Please notice that gingerbread cookies on top may become softer overtime, but I am sure it should not be an issue. I will always say this, please serve cheesecake at a reasonable room temperature for the best tasting experience.
Many people asked my if this cheesecake can be frozen and the answer is yes! I test freeze every dessert I make. On this occasion you can freeze this gingerbread cheesecake with salted caramel for up to 3 months with no issue. I would recommend freezing it in a freezer- friendly container.
This cheesecake is creamy and dreamy and I am sure it will become a real showstopper at every Christmas party!
If you are looking for more cheesecake recipes, I can recommend you the following:
Hot chocolate baked cheesecake with toasted marshmallow fluff
No-bake coconut and chocolate cheesecake
Chocolate and mint baked cheesecake
Click here to see the best recipes for cheesecakes on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Gingerbread cheesecake with salted caramel
Fantastic baked gingerbread cheesecake, creamy, smooth and decadent. Topped with homemade salted caramel, cardamom whipped cream and gingerbreads. This is what I call the real Christmas showstopper.
Ingredients
Cheesecake filling
Cheesecake base
Salted caramel
Toppings
Instructions
Making cheesecake filling
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Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
IMPORTANT: for the best results all ingredients should be at room temperature.
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Prepare a round baking tray. I have used 28 cm (11inches) baking tray with removable bottom.
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Line your baking tray with a baking paper and grease the sides of the tin.
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In a big bowl, add cream cheese and Ricotta cheese , mix together until soft.
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Add powdered sugar, potato starch, vanilla extract, gingerbread spice and mix all ingredients well.
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Now, change mixer to spatula, as in this stage you do not want to incorporate too much air into the filling. Add eggs, one at a time.
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When the eggs are fully incorporated, fold in salted caramel.
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Now, take the bowl and tap it on the counter couple o times, it will help get rid of bubbles in the mixture. Let the mixture sit aside while you are making cheesecake base.
Cheesecake base
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Melt butter in a small pot.
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Blitz gingerbreads in a food processor and add melted butter. Combine together.
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Pour the mix in the baking tray and press it firmly.
Making salted caramel
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IMPORTANT, have all ingredients ready as you will act fast . Have flat spatula ready as well.
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In a medium pot with a thick bottom, add sugar and water, stir it until sugar is incorporated in water. Now, stop mixing. Once you heat up the pot do not touch the sugar mixture until it is needed.
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Heat up the pot and let the sugar cook, (small to medium heat) you will notice that the bubbles will start to form, just wait. The process will take about 10 minutes so be patient. You will that the sugar syrup will start to thicken and bubbles will become bigger.
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Now wait for the moment when sugar starts to go medium dark brown color.
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When you notice it, take the pot off the heat and add cream. Be careful and do not burn yourself. Keep stirring the mixture until the cream incorporates into sugar. Put the pan back on the gas.
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Add butter and vanilla and keep stirring very well, making sure that you stir every bit of caramel sauce and nothing sticks on the sides.
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Now, the process will take few minutes as the caramel has to thicken and get to 118C (244F). If you do not have sugar thermometer, it is fine. You will know when the caramel is ready when it becomes quite thick and will start to stick to your spatula. It usually takes me about 7-8 minutes.
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Then stop stirring. DOT NOT TRY CARAMEL, it is bloody hot!
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Let it cool down for about 50 min and then add salt according to your liking.
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Add half of salted caramel sauce to the cheesecake mix. Stir well.
Making cheesecake
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Preheat an oven to 150C (302F) fan and place an empty baking tin on the bottom of the oven. Fill the tin with water.
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Pour the cheesecake mixture on the gingerbread base, spread it evenly.
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Bake cheesecake for about 1 hour and 10 min -up to 1 hour and 30 min. Time depends on the oven you have. It is better to bake at lower temperature for a longer time than at a higher temperature for a shorter time. It will help to achieve a creamy consistency.
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I prefer to bake cheesecake in lower temperature but for longer. This is when I get the best results. You have to check on your cheesecake, it still should be wobbly but set.
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When you decide that your cheesecake is ready, leave it in the oven to cool down for few hours. Then take it out of the oven and let it cool down completely.
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Then transfer cheesecake to the fridge, I would recommend placing the cheesecake in the fridge overnight.
Decorating the cheesecake
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Whip up the cream with powdered sugar and cardamom until you get stiff peaks. Set aside.
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Spread salted caramel on top of the cheesecake.
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Arrange gingerbreads on top of the caramel.
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Pipe cardamom whipped cream as per your liking.
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Store cheesecake in the fridge but let it to come to room temperature before serving.