You know those Saturday nights when you know you should be getting your butt off of the couch, dressing up in your best heels or rockin’ boots and strutting your stuff all the way down to pub for some good tunes and delicious brew. Well last Saturday was not one of those nights. I willed myself to go out,  I really did but in the end it just felt so darn good to have a night in with a few of my favourite people, drinks some  wine, listen to chill music and make a cheesecake… a Salted Caramel Cheesecake Pie to be exact. Best decision ever! There is really nothing I love more than relaxing with friends, eating good food and chatting the night away. I found this recipe on Joy the Baker’s Blog last week and just couldn’t not make it ( ). I was a little weary because I have never made a cheesecake before but I felt a little less intimidated because it was also technically a pie. This delicious treat is really the best of both worlds and with the caramel drizzled on top it is definitely drool worthy. So with the much appreciated help of my wonderful friends Rhian and Kyal the cheesecake pie came to life and made for a delectable treat at the end of a busy day.

Ps. I am not going to lie. I got too excited about making this cheesecake pie and did not read all the way down to the bottom of the recipe to discover that the caramel topping had to sit in the fridge overnight before spread it onto the cheesecake pie. So we instead ate our pieces that night with butter sautéed apples on top and then went for seconds the next day with the caramel topping. Both were equally delicious, so if you are not the biggest caramel fan try out a fruit topping… any fruit would do!

Salted Caramel Cheesecake Pie

This recipe makes one 9-inch pie

For the Crust:

2 cups ginger snap cookie crumbs

2 tablespoons brown sugar

1/2 stick salted butter, melted

For the Cheesecake:

1 pound (2 blocks) cream cheese, at room temperature

1 1/3 cups granulated sugar

1/2 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs, at room temperature

1/2 cup plus 2 tablespoons heavy cream (I used unwhipped -whipping cream)

1 teaspoon lemon zest (optional but you should just go for it- it is delish)

For the Caramel:

1/2 cup granulated sugar

2 tablespoons water

2 tablespoons light corn syrup

1/3 cup heavy cream

2 tablespoons unsalted butter

1/2 teaspoon sea salt

Place two rack in the upper and bottom third of the oven.  Preheat oven to 350 degrees F.  You will need a 9-inch pie plate and a 9×13-inch pan for boiling water.

To make the crust, place cookies in the bowl of a food processor and grind to a fine crumb. Mix together with butter and brown sugar until you have made sure that all the ginger snap crumbs are moistened.  Pour the mixture into a 9-inch pie plate and press with fingers until sides and bottom are evenly coated with crust.

Bake for 10 to 15 minutes until golden brown.  Remove from the oven and allow to cool while you make the cheesecake filling.  The reduce the oven temperature to 325 degrees F.  Boil a kettle full of water because you are going to need to add hot water to the 9×13-inch pan to place under the baking cheesecake.

To make the cheesecake filling:  In a large bowl beat together cream cheese and granulated sugar.  Beat until light and fluffy… I justified eating way too much of this cheesecake pie by the arm workout I got from this.  Beat in salt and vanilla extract and then eggs –one at a time-.  Once creamy and smooth, beat in the cream. Add lemon zest because it tastes so darn good.

Pour cheesecake mixture into the prepared cheesecake crust.

Place 9×13-inch pan in the bottom shelf of the hot oven.  Carefully pour in hot water, and fill to 1/2 full.  Push into oven… carefully!

Place cheesecake on the upper oven shelf.  Bake for 50 to 60 minutes, until cheesecake is browned and puffed.  When cheesecake is all nice and browned  prop open the oven and let cheesecake rest for another 20 minutes in the cooling oven.  Remove from the oven and cool completely, for at least 4 hours. We clearly did not follow this step because we started to eat it before getting to this part of the recipe. Oops!

While the cheesecake cools, make the caramel so it can cool as well. As I have states previously the cheesecake had barely cooled down before we dug into it. And I must say it was just as good as when I ate the fully cooled piece the next day.

To make the caramel, add sugar, water, and corn syrup to a medium saucepan.  Bring to a boil over medium heat, stirring once or twice.  Bring to a boil and allow to brown.  Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter.  Mixture will boil and foam.  Stir well.  Add salt and stir well to incorporate. Place in a bowl and cover with plastic wrap. Leave to cool in the fridge overnight.

Pour the cooled caramel over the cooled cheesecake, return to the refrigerator until ready to serve.  Sprinkle with a dash of sea salt then slice and serve. I definitely did not follow this last step but what can ya do?! In the future I promise to have more self control and post pictures of the full cake decked out in caramel just to prove it.

Hope you are having a Happy Tuesday!