Fall, is that you? Okay – we won’t go full on spice just yet. But, for now, ginger will do. We are in the last days of Summer and this cool treat is a perfect way to end any meal…or start it – who’s judging?

For the crust:

4 cups of gingersnap cookies

1 1/2 sticks of melted butter

For the cheesecake filling:

2 8-ounce packages of cream cheese

2 eggs

2 1/2 cups off sugar

2 teaspoons of vanilla paste

1 tablespoon of lemon juice

1 teaspoon of cornstarch

For the caramel:

1 stick of butter

1/2 cup of b brown sugar

1 teaspoon of ginger paste (or ground fresh ginger)

1 tablespoon of heavy cream

1 teaspoon of vanilla extract

1 teaspoon of Kosher salt

Preheat the oven to 350 degrees.

Assemble the crust. In a large bowl, combine the gingersnap cookies and butter together until smooth. Then, pour into the bottom of a spring form pan. Bake in the oven for 5 minutes. Then, remove until you’re ready to use the crust.

For the cheese cake layer, whip together the cream cheese and sugar until smooth. Then, add in the gas, lemon juice, vanilla extract, and cornstarch. Whip until smooth and then pour inside the crust. Bake for about 30-35 minutes or until the center has just set. Remove from the oven and let come to room temperature. Then, place in the refrigerator to chill for at least 4 hours.

Meanwhile, to make the caramel, melt the butter and sugar together. Then, add in the ginger paste, heavy cream, vanilla extract, and Kosher salt. Cook together for abbot 60 seconds and then remove from the heat. As it cools, the caramel will thicken.

To serve, slice the cheese cake and drizzle over the caramel. Garnish with crushed cookes.