Description
This indulgent Salted Caramel Cheesecake features a buttery Biscoff cookie crust layered with a creamy, full-fat cream cheese filling. Topped with a luscious homemade salted caramel sauce and optional flaky sea salt, it’s a perfect balance of sweet and salty flavors with a smooth, rich texture. Ideal for special occasions and dessert lovers seeking a classic cheesecake with a delightful caramel twist.
Ingredients
Crust
- 1 ½ cups Biscoff cookies or graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon firmly packed light brown sugar
- 7 tablespoons melted salted butter
Cheesecake Filling
- 24 ounces softened brick-style full-fat cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (at room temperature)
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (at room temperature)
- ½ cup heavy cream (at room temperature)
- 1 teaspoon salt
- Flaky sea salt (for sprinkling, optional)
Instructions
- Prepare the crust: In a medium-sized bowl, combine the graham cracker crumbs (or Biscoff cookie crumbs) with granulated and light brown sugars. Add the melted salted butter and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Preheat the oven: Set your oven to 320°F (160°C) to prepare for baking the cheesecake.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed with an electric mixer until smooth, creamy, and free of lumps. Add the sour cream and vanilla extract, mixing on low speed until combined.
- Add eggs: Lightly beat the eggs in a separate bowl with a fork. Add them one at a time to the cream cheese mixture, mixing each egg in on low speed just until combined. Scrape down the sides and bottom of the bowl to ensure an even mixture.
- Assemble and bake: Pour the cheesecake batter into the prepared crust. Place the springform pan on the center rack of the preheated oven and bake for 50 to 55 minutes, or until the cheesecake is almost set but still slightly jiggly in the center.
- Cool the cheesecake: Remove from the oven and cool completely at room temperature. This prevents cracking and prepares the cheesecake for chilling.
- Prepare the caramel sauce: In a medium heavy-duty saucepan, heat the granulated sugar over medium heat, stirring constantly with a heat-resistant spatula. The sugar will clump before melting into a thick amber liquid. Immediately add the unsalted butter and stir carefully as the mixture bubbles. Slowly pour in the heavy cream while stirring continuously to combine. Remove from heat and stir in the salt. Let the caramel cool slightly to thicken.
- Chill the cheesecake: After the cheesecake has cooled at room temperature, spread or pour the slightly cooled caramel sauce evenly over the top. Refrigerate the cheesecake for at least 6 hours or overnight until fully chilled and set.
- Serve: Remove the springform ring and sprinkle the top with additional caramel sauce and flaky sea salt if desired. Optionally, garnish with crushed Biscoff cookies or pretzels. Slice and serve chilled for a rich, indulgent dessert.
Notes
- Use room temperature ingredients, especially eggs and cream cheese, to ensure a smooth batter and avoid cracks.
- Do not overbake; the cheesecake should be slightly jiggly in the center when done to maintain creamy texture.
- Allow the caramel to cool slightly before pouring over the cheesecake to prevent melting the top layer.
- If using a springform pan, place a baking sheet underneath to catch any potential drips during baking.
- Store leftover cheesecake covered in the refrigerator for up to 3-4 days.
- For a firmer crust, chill the crust in the refrigerator for 10 minutes before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
