Gingerbread Caramel Cheesecake

Ooooh yeah, the prettiest holiday cheesecake. A wonderful center piece. A delicious dessert. Creamy, sweet and spiced. What a way to spread some holiday cheer. I topped my cheesecake with my favorite goat's milk caramel sauce. Not only is it absolutely delicious, but it's hand made in small batches by my dearest friend and most badass woman I know. Table Mountain Farms is owned and operated by Amanda, here in Colorado, and you can find more about her, her farm, her products and more.. HERE! Support small businesses this holiday season :) 

As the holidays just speed by us all this year, take a moment, slow down.. and bake. Not only is it fun, it's a great treat for everyone. Know someone who is stuck at home? Leave this on their doorstep with a big bow on it and give them something to smile about. That's what this time of the year is all about right? Let's bake together this year. Don't forget to take pictures and tag me in them :)

Alriiiight - Happy Holidays and Happy Baking! 

Gingerbread Caramel Cheesecake

2 cups gingersnap cookies

3 tablespoons cookie butter or biscoff spread

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

4 oz sour cream

3 eggs

1 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

2 tablespoons all-purpose flour 

2 oz caramel sauce 

optional: gingerbread men, cranberries, sprinkles, etc. for topping!

1. Preheat the oven to 350F degrees. Spray or butter a springform pan. For the crust, using a blender or food processor, crush up gingersnap cookies to a very fine crumb. Melt cookie butter and butter together. In a bowl, add gingersnap cookie crumb and pour in the melted cookie butter and butter. Mix until all the crumbs are evenly coated in butter mixture. Pour mixture into the springform pan and press the crust into the bottom of the pan. It's okay if it comes up the sides, just press it firmly into the sides and bottom. Bake for about 10-12 minutes. Set aside while you make the filling. 

2. To make the filling, use a hand or stand mixer to whip the softened cream cheese and sour cream together. Add eggs one at a time and mix until fully incorporated. Add sugar and mix until fully incorporated. Add vanilla, spices and flour. Mix. Pour mixture into crust. Bake for 1 hour. The middle should still jiggle a little and the perimeter should be set. Cover and allow to cool in the refrigerator for at least 4 hours or overnight. 

3. Once chilled, pour caramel sauce over the top and carefully spread until evenly across the top of the cheesecake. Top with gingerbread men, cranberries, sprinkles, or whatever your heart desires :) Slice and enjoy!