Creamy Biscoff Salted Caramel Cheesecake Recipe (Print Version)

Rich Biscoff Salted Caramel Cheesecake layers creamy, spiced cookie butter with gooey salted caramel. A decadent, easy dessert that's pure joy.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 100 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Biscoff Crust

01 - 1 ½ cups (about 200g) Biscoff cookies, finely crushed
02 - ⅓ cup (75g) unsalted butter, melted

→ For the Cheesecake Filling

03 - 24 oz (680g) full-fat cream cheese, softened to room temperature
04 - ¾ cup (150g) granulated sugar
05 - ½ cup (120g) sour cream, room temperature
06 - ½ cup (120g) smooth Biscoff cookie butter
07 - 3 large eggs, room temperature
08 - 1 teaspoon vanilla extract

→ For the Salted Caramel Topping

09 - 1 cup (200g) granulated sugar
10 - ¼ cup (60ml) water
11 - ½ cup (120ml) heavy cream, warmed
12 - 4 tablespoons (56g) unsalted butter, cut into cubes
13 - ½ teaspoon sea salt flakes, plus more for garnish

# Instructions:

01 - Okay, first things first, get those Biscoff cookies crushed. I usually toss them in my food processor until they're fine crumbs, but a Ziploc bag and a rolling pin work too if you're feeling a bit stressed (it's therapeutic!). Melt your butter, then mix it into the crumbs. Press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass to get it super even. Pop it in the fridge while you get the filling ready. You want that crust nice and set for your Biscoff Salted Caramel Cheesecake!
02 - Grab your room-temp cream cheese and beat it until it's super smooth and fluffy – no lumps, please! Then, add the sugar and sour cream, mixing until just combined. Don't overmix; we want a tender cheesecake, not a tough one. Next, the Biscoff cookie butter goes in. It smells so good at this stage, honestly, it's hard not to just eat it with a spoon. This is where the magic really starts for our Biscoff Salted Caramel Cheesecake.
03 - Now, crack those room-temperature eggs into the mixture, one at a time. Mix on low speed, just until each egg is incorporated. Overmixing eggs can introduce too much air, which can lead to cracks in your cheesecake, and no one wants that after all this effort! Stir in the vanilla extract last. The batter should be smooth and luscious, ready to become the heart of your Biscoff Salted Caramel Cheesecake.
04 - Pour that beautiful filling over your chilled Biscoff crust. I usually wrap the bottom of my springform pan in foil to prevent any water bath leaks, though I've had a few close calls. Place it in a larger roasting pan, then pour hot water into the roasting pan, coming about halfway up the sides of the springform. Bake in a preheated oven at 325°F (160°C) for about 60-70 minutes, or until the edges are set but the center still jiggles slightly. This low and slow method is key!
05 - This is the hard part – patience! Turn off the oven, crack the door open, and let the Biscoff Salted Caramel Cheesecake cool slowly in the oven for an hour. This helps prevent cracks. After that, take it out, let it cool completely on a wire rack, then chill it in the fridge for at least 6 hours, or even better, overnight. I've tried to rush this, and it just doesn't set up right; it's worth the wait, I promise.
06 - While the cheesecake chills, make your caramel. In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until it turns a deep amber. Don't stir it with a spoon, or it can crystallize! Take it off the heat, then carefully whisk in the warmed heavy cream (it will bubble up, so be careful!), then the butter and sea salt. Let it cool completely until it thickens a bit. Pour it generously over your chilled Biscoff Salted Caramel Cheesecake right before serving, or let everyone add their own!

# Notes:

01 - Always use full-fat, room-temperature cream cheese for that perfect, creamy texture.
02 - Leftover cheesecake keeps well in the fridge, tightly covered, for 3-4 days.
03 - If you're out of sour cream, plain full-fat Greek yogurt can substitute in a pinch.
04 - For an extra touch, drizzle a little melted Biscoff cookie butter over the top along with the caramel.

# Equipment Needed:

01 - 9-inch springform pan
02 - food processor (or Ziploc bag and rolling pin)
03 - large mixing bowls
04 - electric mixer
05 - heavy-bottomed saucepan
06 - roasting pan

# Nutrition (Per Serving):

Calories: 550
Total Fat: 38g
Total Carbohydrate: 50g
Protein: 7g

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