Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust

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Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (8) So you probably know that I kind of had a lot of gingerbread on my hands recently.

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (4) You know, because some crazy person in my family decided to make this ginormous gingerbread house. Did I mention how good the gingerbread is on its own? Well, it is. It’s my favorite recipe for gingerbread, but…….we had a lot, which is why I started using it as crumbs in all kinds of things like crusts. Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (5)

Gingerbread lasts way longer than your average cookie but it won’t last forever and I don’t think my brothers will want another piece of gingerbread roof until at least June.

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (3) Pictured above are the remains of my poor demolished gingerbread house. Don’t feel too bad. It lived a long life and at least it is still serving a good purpose. I know that I can’t be the only one having this problem right now, anyone? Okay, maybe I am, but there might be a day that you have a giant gingerbread house that needs used and if not you can still make this recipe using store-bought gingerbread men or really any cookie crumbs. Graham crackers always work.

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (7) Okay, not to brag or anything, but this cheesecake is pretty darn delicious in its own right. I put not only one, but the scrapings from 2 vanilla beans. Vanilla beans and Christmas just go together so well.

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (6) As if all that wasn’t enough, I decided to add a salted caramel layer. Omg you guys, you seriously cannot skip this. It’s so good!

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (11) This may be a little over the top, but hey, it’s almost Christmas. I have to channel my childish excitement (and overall freaking out about how much there is to do) into something.

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (12) Most sane people don’t put their holiday hiper-ness into desserts like I do. Tell me, what’s your holiday-excitement creative outlet?

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (9) Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (13) Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (2)

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 - 12

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust

Ingredients

    Crust:
  • 2 cups gingerbread (or graham cracker) cookie crumbs
  • 1/2 cup (1 stick) butter
  • 3 tablespoons sugar (optional)
  • Cheesecake:
  • 20 ounces(2 1/2 8oz packages) cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup sugar
  • 3 eggs
  • 2 vanilla beans
  • pinch of salt
  • Salted Caramel:
  • 1 cup sugar
  • 2/3 cup half & half
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • course sea salt for topping

Instructions

  1. Melt butter in a medium glass bowl and mix in cookie crumbs and sugar. Press into the bottom and about halfway up the sides of a sprinform cake pan. Set aside while you make filling.
  2. For the cheesecake layer, preheat oven to 350 degrees F (180 C) and beat cream cheese until very smooth with no lumps. Add sugar and sour cream and beat together with cream cheese. Beat in eggs one at a time until batter is silky smooth. Scrape the "caviar" from the insides of your vanilla beans into bowl and stir it into the batter with a pinch of salt. Pour into prepared crumb crust and bake for 40- 50 minutes until the center doesn't, or just barely, jiggles when nudged. Remove from oven and allow to cool for about one hour before placing in the fridge to chill.
  3. For the caramel, Combine all ingredients except vanilla in a medium saucepan over medium low heat and stir gently for 6 - 8 minutes or until it begins to thicken up. When thick, stir in vanilla and continue cooking for 1 more minute. Remove from heat and allow to cool off for about 5 minutes. Pour over cheesecake and sprinkle with sea salt. Chill in refrigerator for at least 6 hours before serving.
http://gringalicious.com/salted-caramel-vanilla-bean-cheesecake-with-gingerbread-crumb-crust/

Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust (10) Salted Caramel Vanilla Bean Cheesecake with Gingerbread Crumb Crust.

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Comments

  1. says

    That crust looks amazing!! And then I saw the salted caramel topping. And then I read about the vanilla beans. Seriously? I think you just created the most perfect Christmas cheesecake of all time. No other cheesecake need apply. And now I want cheesecake!

  2. Amy says

    Tori,
    Do you use any Carmels for the salted Carmel or just the sugar half n half ect cause it’s a brownish color…and if so how many…a lil dumb here…lol

    • Tori says

      No, no caramels, just the ingredients listed. Thank you so much for trying my recipe! I hope it turned out well for you!

    • Tori says

      Half and half refers to a dairy product that is common in the US that is a mix of milk and cream. You can relace it with equal parts milk and cream.

        • Tori says

          Hi Jacob, thanks for stopping by!

          I don’t bake the crust on this recipe because it sometimes makes the gengerbread start to burn before the cheesecake is finished. As for the vanilla bean, just a general even stirring to mix it in should be fine, the flavor gets infused into the cheesecake during the baking.

          Have a Merry Christmas!

        • Laurie says

          Just about to try this Delicious looking cheesecake. Wondering, what size springform pan did you use: I think mine are 9 – 10 & 10 1/2 inches.

          • Tori says

            I used a 10 inch pan but I think any pan around that size will be fine. Thanks for trying the recipe and I hope you love it!

  3. Carrie says

    I made this cheesecake for my husband’s 30th birthday party. I followed the recipe except for replacing the vanilla beans with extract. The sauce remained pretty runny, so I added a little extra sugar and let it simmer for about 20 minutes. The result was excellent; my husband and guests were very impressed. The gingerbread crust is the best part! Thanks for posting.

    • Tori says

      I’m so, so excited to heat that! Thank you so much Carrie, for taking the time to stop by and tell me! I appreciate it so much!

  4. susan armstrong says

    Delicious cheesecake, but the caramel topping ran off the cake when I cut into it. I believe I cooked it properly.

    • Tori says

      Thanks for trying my recipe Susan, and I’m sorry if your caramel turned out a little messy. There are a lot of things that affect your finished caramel such as climate, ingredient differences, and temperature or length of time it’s cooked. I bet your eaters still loved it though!

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