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