Ingredients
Scale
- 1 ½ cups ginger snap cookie crumbs
- ½ cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup salted caramel sauce
- ¾ cup streusel topping
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, mix ginger snap crumbs, melted butter, and sugar until combined. Press into the bottom of a springform pan and bake for 10 minutes.
- Beat cream cheese until smooth; gradually add sugar, mixing well. Add eggs one at a time followed by vanilla extract, spices, sour cream, and half of the caramel sauce.
- Pour filling over cooled crust and smooth out. Bake for 50-60 minutes until edges are set with a slight jiggle in the center.
- Cool completely then refrigerate for at least four hours or overnight. Before serving, drizzle with remaining caramel and top with streusel.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 25g
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg