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Easy Baked Salted Caramel Cheesecake with Biscoff Crust

A decadent slice of creamy salted caramel cheesecake topped with thick, dripping caramel sauce.
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Create a rich, creamy, and decadent homemade cheesecake featuring a crunchy Biscoff cookie crust and a sweet and salty homemade salted caramel topping. This baked cheesecake recipe is accessible for home cooks.

Ingredients

Scale
  • For the Biscoff Crust:
  • 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1/2 cup salted caramel sauce (homemade or store-bought)
  • For the Salted Caramel Topping:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon sea salt (or to taste)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil. You will use this for a water bath later.
  2. Make the Biscoff crust: In a medium bowl, combine the Biscoff cookie crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
  3. Prepare the water bath: Boil water for the water bath. Place the foil-wrapped springform pan inside a larger roasting pan.
  4. Make the cheesecake filling: In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until smooth. Scrape down the sides of the bowl.
  5. Add the sugar and flour to the cream cheese mixture and beat until just combined. Mix in the vanilla extract and salt.
  6. Beat in the sour cream until smooth. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter once the eggs are added.
  7. Gently fold in the 1/2 cup of salted caramel sauce into the batter until lightly swirled.
  8. Pour the filling over the cooled crust in the springform pan.
  9. Bake the cheesecake: Carefully place the roasting pan with the cheesecake into the preheated oven. Pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  10. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight wobble.
  11. Cool the cheesecake: Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  13. Make the salted caramel topping: In a medium saucepan over medium heat, combine the 1 cup sugar and 1/4 cup water. Stir gently until the sugar dissolves, then stop stirring. Cook until the mixture turns a deep amber color.
  14. Remove the pan from the heat. Carefully pour in the warm heavy cream (the mixture will bubble vigorously). Whisk until smooth.
  15. Whisk in the butter pieces until fully melted and incorporated. Stir in the sea salt. Let the sauce cool slightly until it thickens to a drizzling consistency.
  16. To serve: Remove the cheesecake from the springform pan. Drizzle the cooled salted caramel topping generously over the top before slicing and serving your creamy dessert.

Notes

  • For the creamiest texture, bring your cream cheese, sour cream, and eggs to full room temperature before starting.
  • If you prefer a cleaner topping, reserve the caramel sauce until just before serving to drizzle it on top.
  • If you do not have Biscoff cookies, you can substitute graham crackers for the crust.

Nutrition

Find it online: https://blissbatter.com/salted-caramel-cheesecake-recipe/