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Decadent Baked Salted Caramel Cheesecake with Biscoff Crust

Close-up of a rich slice of salted caramel cheesecake topped with thick caramel sauce and flaky sea salt.
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A recipe for a rich, creamy baked cheesecake featuring a crunchy Biscoff cookie crust and topped with a homemade salted caramel sauce.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup homemade salted caramel sauce (for filling swirl)
  • 1 cup homemade salted caramel sauce (for topping)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the Biscoff crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes. Let cool.
  3. Prepare the filling: Beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the 1/2 cup caramel sauce over the batter. Pour the remaining batter on top. Drizzle the remaining caramel sauce over the top layer. Use a knife to gently swirl the caramel into the batter.
  6. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set and the center jiggles slightly when gently nudged.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, preferably overnight.
  10. Before serving, remove the sides of the springform pan. Drizzle the remaining 1 cup of salted caramel sauce over the top and sprinkle with flaky sea salt.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • To make the homemade salted caramel sauce, combine 1 cup sugar, 1/2 cup heavy cream (warmed), 1/4 cup butter, and 1 teaspoon salt in a saucepan over medium heat, stirring until the sugar dissolves and turns amber, then slowly whisk in the warm cream and butter.
  • If you skip the water bath, you risk the cheesecake cracking or becoming dry.

Nutrition

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