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Best Salted Caramel Cheesecake Recipe

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4.4 from 69 reviews

  • Author: Ava
  • Total Time: 14 hours 50 minutes
  • Yield: 12 servings

Description

This Best Salted Caramel Cheesecake recipe combines a rich, creamy cheesecake with a buttery Biscoff cookie crust and a luscious homemade salted caramel sauce. The cheesecake is baked in a water bath for a smooth, velvety texture and finished with a drizzle of warm salted caramel and optional flaky sea salt for the perfect balance of sweet and salty flavors.

Ingredients

Salted Caramel Sauce

  • 1 cup granulated sugar (200g)
  • 5 tbsp unsalted butter, room temperature and sliced (70g)
  • 1/2 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 Filling

  • 32 oz full-fat cream cheese, room temperature (4 8oz blocks or 907g)
  • 1 cup granulated sugar (200g)
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1/3 cup heavy cream, room temperature (80g)
  • 1/2 cup sour cream, room temperature (120g)
  • 1 tbsp cornstarch, sifted
  • 2/3 cup homemade salted caramel sauce (room temperature)

Topping

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

Instructions

  1. Make Salted Caramel Sauce: In a dry, light-colored wide-bottomed pan over the lowest heat, spread 1 cup granulated sugar evenly. Cook it without stirring initially until it begins to melt. Gently whisk or stir with a dry spatula to help all sugar melt evenly; sugar may clump at first. Continue cooking until the caramel turns a deep golden color (~20 minutes), taking care not to burn. Remove from heat, whisk in the room temperature butter until partially combined, then gradually whisk in warm heavy cream. Finally, stir in salt and vanilla extract. Transfer to a bowl and cool completely at room temperature.
  2. Prepare Crust: Preheat oven to 350°F (conventional, no fan). Line a 9-inch springform pan with parchment paper on bottom and sides, securing with oil or butter first. Blitz Biscoff cookies into fine crumbs in a food processor, then add melted butter and process until combined. Press the crumb mixture tightly into the bottom (and optionally up the sides) of the pan using a measuring cup bottom. Bake crust for 7-8 minutes, then reduce oven temperature to 325°F.
  3. Make Cheesecake Filling: Ensure all ingredients are at room temperature. In a stand mixer bowl fitted with the paddle attachment, beat cream cheese, sugar, and vanilla extract on medium speed for 2-3 minutes until creamy and sugar mostly dissolved, scraping bowl edges 2-3 times. In a separate bowl lightly whisk eggs, then gradually add to the batter while mixing on low speed, mixing only until combined. Scrape the bowl. Add heavy cream, sour cream, and sifted cornstarch; mix on low until just incorporated. Scrape sides again. Stir in cooled salted caramel gently, scrape and taste the batter, adding a pinch of salt if needed.
  4. Assemble and Bake: Wrap the springform pan with two layers of aluminum foil on the outside bottom and sides to prevent water leakage. Pour the cheesecake batter into the baked crust, gently shaking and tapping the pan on the counter 20-30 times to release air bubbles. Place a large tray on the oven floor preheated to 325°F and pour 1-2 inches of boiling water into it. Carefully place the cheesecake pan inside the water bath tray and close oven door immediately. Bake for 75-80 minutes until edges are set and center jiggles slightly when shaken. Avoid opening the oven door during the first 70 minutes.
  5. Cool and Chill: Remove cheesecake from oven and cool at room temperature for 2 hours. Then chill in the refrigerator overnight (at least 12 hours) before removing the springform pan.
  6. Serve: Carefully remove cheesecake from the springform pan and transfer to a cake stand or serving plate. Warm the remaining salted caramel sauce in the microwave in 15-second increments until runny but not hot. Drizzle caramel evenly over the top and use a spatula to spread it. Optionally sprinkle with flaky sea salt for added texture and flavor. Slice and enjoy!

Notes

  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Room temperature ingredients ensure a smooth batter without lumps.
  • Be patient with caramel making; low heat prevents burning and ensures even melting.
  • The water bath prevents cracking and promotes even baking of cheesecake.
  • Do not open the oven door during baking to avoid temperature fluctuations that can cause cracking.
  • Chilling overnight is crucial for firm, sliceable cheesecake.
  • Biscoff cookie crust adds a unique caramelized flavor complementing the salted caramel topping.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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