If you’re on the hunt for the ultimate indulgence, you’ve got to try this Best Salted Caramel Cheesecake Recipe. It’s the perfect balance of creamy, rich cheesecake with that irresistible homemade salted caramel sauce melting into every bite. Honestly, this recipe has quickly become my go-to for special occasions and whenever I want to impress family or friends with something a little extra decadent.

What makes this cheesecake really stand out is the depth of flavor from the salted caramel — it’s not just a drizzle on top, but swirled right into the batter, creating this beautiful marbled effect and surprise pockets of caramel goodness. Trust me, whether it’s a cozy birthday celebration or a weekend treat, you’ll be so glad you made this.

Ingredients You’ll Need

Each component in this recipe comes together to create that signature luscious texture and rich flavor. I always recommend getting full-fat and high-quality ingredients here, especially since the cream cheese and caramel are the stars of the show.

Biscoff cookies: These give the crust a unique spiced caramel flavor and great crunch, much more exciting than your usual graham crackers.
Unsalted butter: For a buttery crust and rich caramel, room temperature is best for easier mixing and melting.
Granulated sugar: Essential for sweetening both the caramel and cheesecake filling — it caramelizes perfectly for the sauce.
Full-fat cream cheese: The creaminess factor here is vital. Let it soften so it’s super smooth and avoids lumps in your cheesecake.
Heavy cream: Adds silkiness and lightness to the batter and caramel sauce.
Sour cream: This little addition in the cheesecake adds subtle tang and a tender crumb.
Large eggs: Use room temperature eggs so they blend seamlessly with the filling, helping achieve that creamy texture.
Vanilla extract: A classic partner to caramel and cheesecake—don’t skip it for depth of flavor.
Cornstarch: Just a touch to stabilize the cheesecake and ensure it sets beautifully without cracks.
Salt: The secret hero in the caramel sauce that balances out sweetness perfectly, giving that signature salted caramel taste.

Variations

I love to mix things up with this Best Salted Caramel Cheesecake Recipe depending on the season or my mood. It’s easy to personalize, so don’t hesitate to try your own twist!

Nutty Crunch: Adding toasted pecans or walnuts into the crust or sprinkled on top gives a lovely crunchy contrast I adore.
Chocolate Drizzle: On occasion, I melt dark chocolate and drizzle it over the caramel topping — a perfect match if you’re a chocolate lover like me.
Vegan Twist: If you want a dairy-free alternative, swap the cream cheese with vegan cream cheese and use coconut cream instead of heavy cream. The salted caramel can be made with coconut milk too.
Seasonal Flavors: In fall, I love adding a pinch of cinnamon and nutmeg to the crust for a cozy vibe.

How to Make Best Salted Caramel Cheesecake Recipe

Step 1: Preparing the Salted Caramel Sauce

Start by melting the granulated sugar in a dry saucepan over medium heat; don’t stir it at first, just swirl the pan gently so the sugar melts evenly and turns a deep amber color. This is a little nerve-wracking the first time, but once you get a feel for it, it’s quite meditative. Next, add in the butter in slices — it will bubble vigorously, so be careful. Slowly pour in the warmed heavy cream, whisking constantly to get a glossy, smooth sauce. Finish with vanilla extract and salt, and let it cool while you prepare the other parts.

Step 2: Making the Crust

Crush the Biscoff cookies finely — I find using a food processor works best, but placing them in a ziplock bag and smashing with a rolling pin is a satisfying alternative. Mix the crumbs with the melted butter until the mixture is evenly coated and press it firmly into the bottom of a springform pan. Pop it into the fridge for about 15 minutes to set up while you whip up the cheesecake batter.

Step 3: Crafting the Cheesecake Batter

Beat the softened cream cheese with sugar and vanilla until ultra smooth and creamy — patience here pays off for that silky texture. Add the eggs one at a time, mixing gently to avoid incorporating too much air, which can cause cracks later. Blend in the heavy cream, sour cream, and cornstarch. Now, fold in about two-thirds of the cooled caramel sauce, swirling it gently to create pretty swirls without overmixing.

Step 4: Baking and Cooling

Pour the batter onto your chilled crust and smooth the top. Bake in a water bath at 325°F (160°C) for about an hour, or until the center is almost set but still slightly wobbly. I always double-wrap my springform pan with foil to prevent leaks. Once out of the oven, let the cheesecake cool in the pan with the oven door ajar for an hour, then refrigerate it overnight — this resting time is key for that creamy, dense texture you want.

How to Serve Best Salted Caramel Cheesecake Recipe

Best Salted Caramel Cheesecake Recipe - Recipe Image

Garnishes

For me, less is more when it comes to garnishes. I love brushing the remaining salted caramel sauce over the top and then sprinkling a pinch of flaky sea salt to heighten that salty-sweet combo. Sometimes, I add a few crushed Biscoff crumbs or chopped nuts for a little extra texture.

Side Dishes

If you’re serving this at a party, simple fresh berries or a dollop of lightly whipped cream make perfect companions. I’ve found that a cup of strong coffee or a smooth espresso beautifully complements the richness of the cheesecake, too.

Creative Ways to Present

One fun idea I tried for a birthday was to plate individual slices with a caramel drizzle artfully zigzagged and a sprig of fresh mint for color. Another time, I served mini cheesecakes in ramekins topped with salted caramel and a sprinkle of sea salt flakes — guests loved the portion control and presentation!

Make Ahead and Storage

Storing Leftovers

After trying a few methods, I’ve found that storing leftover cheesecake in an airtight container in the fridge keeps it fresh and creamy for up to 4 days. Covering it well is important because cheesecake can easily absorb other fridge odors. If you can, slice what you’ll eat first — it saves you from repeatedly exposing the whole cheesecake to air.

Freezing

I freeze slices wrapped tightly in plastic wrap and then in foil. It’s best to freeze cheesecakes without the extra caramel topping to avoid sogginess. When you’re ready to enjoy, thaw them overnight in the fridge. This way, whenever a craving hits, you’ve got a ready stash!

Reheating

I actually prefer Best Salted Caramel Cheesecake served cold, but if you want to warm it slightly, let it come to room temperature for about 30 minutes. Avoid microwaving as it can make the texture grainy and melt the luscious layers.

FAQs

Can I use store-bought caramel sauce instead of making homemade?

You can absolutely use a high-quality store-bought salted caramel sauce if you’re short on time. Just make sure it’s not too runny or thin, as the homemade sauce thickens nicely and swirls better in the batter. Also, homemade lets you control the salt level to your taste!
Why is the cheesecake cracking, and how can I prevent it?

Cracks usually happen due to overmixing or baking at too high a temperature. To avoid this, beat your batter just until smooth—don’t overdo it. Also, baking in a water bath helps regulate the temperature and keeps the cheesecake moist. Lastly, letting the cheesecake cool gradually in the oven with the door open prevents sudden temperature changes that cause cracking.
Can I make the crust with other cookies?

Definitely! While Biscoff cookies add a lovely spiced note, you can substitute with graham crackers, gingersnaps, or even digestive biscuits. Just make sure to crush them finely and adjust the butter if needed for that perfect press-in crust.
How long does it take to make this cheesecake?

From starting the salted caramel to chilling overnight, plan for at least 6–8 hours, mostly hands-off time during baking and chilling. It’s perfect to prep the day before your event so it’s beautifully set and ready to serve.
Is this recipe suitable for beginners?

Absolutely! The steps are straightforward, and I’ve shared tips to avoid common pitfalls like cracking or burning the caramel. Just take your time melting the sugar and remember to allow your ingredients to come to room temperature—that’s half the battle won.

Final Thoughts

This Best Salted Caramel Cheesecake Recipe really feels like a warm hug on a plate — every bite is a creamy, dreamy mix of tangy, sweet, and salty. It’s the kind of dessert I’m proud to bring to the table and happy to share with friends who appreciate something a little special. I hope you’ll give it a go, follow the tips, and let this cheesecake bring a smile to your kitchen like it has to mine.

Best Salted Caramel Cheesecake Recipe

★★★★★ 5 from 78 reviews

Author: Touba
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 5 hours 30 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This luscious Best Salted Caramel Cheesecake combines a rich, creamy cheesecake with a crunchy Biscoff cookie crust, topped with a homemade salted caramel sauce for the perfect balance of sweet and salty. Ideal for special occasions or any time you want an indulgent dessert.

Ingredients

Scale

Salted Caramel Sauce:

1 cup granulated sugar (200g)
5 tbsp unsalted butter, room temperature and sliced (70g)
½ cup heavy cream, warmed (120g)
1 tsp vanilla extract
1 tsp salt

Crust:

200g Biscoff cookies (about 26 cookies)
6 tbsp unsalted butter, melted (85g)

Cheesecake:

32 oz full-fat cream cheese, room temperature (4 blocks of 8 oz or 907g)
1 cup granulated sugar (200g)
2 tsp vanilla extract
4 large eggs, room temperature
⅓ cup heavy cream, room temperature (80g)
½ cup sour cream, room temperature (120g)
1 tbsp cornstarch
⅔ cup salted caramel sauce (from above)

Baking & Serving:

Remaining salted caramel sauce (for topping)
Optional: Flaky sea salt for garnish

Instructions

Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it liquefies and turns a deep amber color. Remove from heat and immediately stir in the sliced unsalted butter until fully melted and combined. Slowly add the warmed heavy cream while stirring continuously to incorporate smoothly. Mix in vanilla extract and salt. Set aside to cool.
Prepare the Crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Combine the cookie crumbs with the melted unsalted butter and mix until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate while preparing the cheesecake filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, continuing to beat until well incorporated. Add eggs one at a time, mixing gently after each addition. Mix in the heavy cream, sour cream, and cornstarch until the batter is smooth and uniform. Fold in ⅔ cup of the prepared salted caramel sauce until just combined.
Assemble and Bake: Pour the cheesecake filling over the chilled Biscoff crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles. Place the pan in a preheated oven at 325°F (163°C). Bake for approximately 55-65 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set and develop flavor.
Serve: Before serving, drizzle the remaining salted caramel sauce over the top of the cheesecake. Optionally, sprinkle flaky sea salt over the caramel for an extra salty crunch and decorative touch. Slice and enjoy.

Notes

For best results, ensure all dairy ingredients and eggs are at room temperature before mixing to prevent lumps.
If you don’t have Biscoff cookies, graham crackers or digestive biscuits can be used as an alternative for the crust.
To avoid cracks, do not over-bake and use the oven cooling technique as described.
The salted caramel sauce will thicken as it cools; gently warm it before drizzling if it becomes too stiff.
Store cheesecake covered in the fridge for up to 4-5 days.

Keywords: salted caramel cheesecake, Biscoff crust cheesecake, creamy cheesecake recipe, homemade salted caramel sauce, dessert recipe, rich cheesecake