Go Back
–+ servings
Salted Caramel Cheesecake

Decadent Salted Caramel Cheesecake Recipe You’ll Love

Indulge in this Salted Caramel Cheesecake, featuring a buttery Biscoff crust and creamy filling that balances sweet and salty flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • Medium saucepan
  • food processor
  • mixing bowl
  • 9-inch springform pan

Ingredients
  

Salted Caramel Sauce

  • 1 cup granulated sugar Essential for creating that rich, deep amber color.
  • 5 tablespoon sliced butter Adds creaminess and flavor to the caramel.
  • 1 cup heavy cream Warmed to help achieve a smooth, velvety texture.
  • 1 teaspoon vanilla extract Boosts the overall flavor profile.
  • 1 teaspoon salt Compliments sweetness and adds the salted touch.

Crust

  • 200 g Biscoff cookies Crushed for a unique, buttery flavor.
  • 6 tablespoon melted butter Acts as a binder for cookie crumbs.

Cheesecake Filling

  • 32 oz cream cheese Foundation for the cheesecake, ensuring creaminess.
  • 1 cup granulated sugar Sweetens the cheesecake mixture.
  • 2 teaspoon vanilla extract Adds depth to the mixture.
  • 4 large eggs Incorporate air for a light texture.
  • ⅓ cup heavy cream Room temperature for a silky texture.
  • ½ cup sour cream Adds slight tanginess.
  • 1 tablespoon cornstarch Aids in setting the cheesecake.
  • ⅔ cup salted caramel sauce Cooled for folding into the mixture.

Instructions
 

Make the Salted Caramel Sauce

  • In a medium saucepan over medium heat, add the granulated sugar and allow it to melt without stirring until it transforms into a deep amber color, about 8-10 minutes.
  • Stir in the sliced butter until fully blended, then gradually add the warmed heavy cream while stirring continuously until smooth.
  • Mix in the vanilla extract and salt, then set aside to cool.

Prepare the Oven

  • Preheat your oven to 350°F (175°C).

Make the Crust

  • Crush Biscoff cookies in a food processor until fine crumbs.
  • Combine cookie crumbs with melted butter in a mixing bowl, then press firmly into the bottom of a 9-inch springform pan.
  • Bake the crust for 10 minutes, then let it cool completely.

Prepare the Cheesecake Filling

  • Beat cream cheese in a large mixing bowl until smooth, about 3-4 minutes.
  • Gradually add granulated sugar and vanilla extract, mixing well.

Incorporate the Eggs

  • Add eggs one at a time, mixing well after each addition to avoid overmixing.

Add Creamy Ingredients

  • Gently mix in room temperature heavy cream, sour cream, and cornstarch until just combined.

Fold in the Caramel

  • Carefully fold in cooled salted caramel sauce into the cheesecake mixture using a spatula.

Bake the Cheesecake

  • Pour cheesecake filling over the cooled crust and spread evenly.
  • Bake for 60-70 minutes, or until the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside with the door ajar for an hour.

Chill the Cheesecake

  • Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.

Serve with Style

  • Drizzle remaining salted caramel sauce over the cheesecake and sprinkle with flaky sea salt before serving.

Notes

Use room temperature ingredients for best results, avoid overmixing, and chill properly for the best cheesecake texture.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 100IUCalcium: 80mgIron: 1mg
Keyword baking, Biscoff crust, caramel, cheesecake, dessert, Salted Caramel Cheesecake
Tried this recipe?Let us know how it was!