Biscoff Salted Caramel Cheesecake: Rich, Creamy & Easy (Print Version)

This Biscoff Salted Caramel Cheesecake combines crunchy cookie crust, creamy filling, and a dreamy salted caramel swirl. A truly unforgettable dessert!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 250g (about 1.5 packs) Biscoff cookies, finely crushed
02 - 85g (6 tbsp) unsalted butter, melted

→ Cheesecake Core

03 - 700g (3 blocks) full-fat cream cheese, softened to room temperature
04 - 200g (1 cup) granulated sugar
05 - 120g (1/2 cup) sour cream, room temperature
06 - 2 tsp vanilla extract
07 - 3 large eggs, room temperature

→ Caramel Topping

08 - 200g (1 cup) granulated sugar
09 - 60ml (1/4 cup) water
10 - 120ml (1/2 cup) heavy cream, warmed slightly
11 - 55g (4 tbsp) unsalted butter, cut into pieces
12 - 1/2 tsp flaky sea salt (or more, to taste)

→ Garnish

13 - Extra Biscoff cookies, crumbled (optional)
14 - Additional salted caramel drizzle (optional)

# Instructions:

01 - First things first, get those Biscoff cookies crushed! I usually throw them in a food processor until they're fine crumbs, but a Ziploc bag and a rolling pin work too (and are great for stress relief, honestly). Mix the crumbs with your melted butter until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass to get it really compact. Pop it in the fridge while you get the filling ready. This is where I sometimes get impatient and don't chill it long enough, and then my crust is a bit crumbly, oops!
02 - In a large bowl, beat the softened cream cheese with granulated sugar until it's super smooth and creamy, no lumps allowed! I use my stand mixer for this; it makes life so much easier. Then, gently mix in the sour cream and vanilla extract. You want everything well combined but don't overmix, or you'll incorporate too much air, which can lead to cracks later. I once got distracted and just let it whip, and my cheesecake had a few more craters than usual.
03 - Add the eggs one at a time, mixing on low speed until just combined after each addition. This is a crucial step for a silky smooth cheesecake. Overmixing the eggs introduces too much air, which means a higher chance of cracks as it cools. I've rushed this before, and while it still tasted good, the top wasn't as picture-perfect. Scrape down the sides of the bowl to ensure everything is incorporated evenly. It should look thick and luscious.
04 - Wrap the outside of your springform pan tightly with heavy-duty foil – I usually do two layers to be safe, because a leaky water bath is a true kitchen disaster. Pour the cheesecake batter into the prepared crust. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake in a preheated oven (I go for 325°F or 160°C) until the edges are set but the center still has a slight jiggle. This usually takes me about 60-75 minutes. The water bath creates steam, preventing cracks. I once skipped the water bath, and my cheesecake looked like a desert landscape, honestly.
05 - Once baked, turn off the oven and prop the door open slightly, letting the cheesecake cool slowly in the oven for about an hour. This gradual cooling also helps prevent cracks. After that, remove it from the water bath, carefully unwrap the foil, and let it cool completely on a wire rack at room temperature. Then, and this is important, cover it loosely and chill it in the fridge for at least 6 hours, or even better, overnight. I know, waiting is the hardest part!
06 - In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat, swirling occasionally (don't stir!), until it turns a deep amber color. This takes patience, but the smell is amazing! Immediately, but carefully, whisk in the warm heavy cream, then the butter and sea salt. It will bubble up, so be careful. Let it cool slightly, then pour a generous amount over your chilled cheesecake, spreading it gently. If you want, swirl in some extra Biscoff crumbs for an added textural pop. The final result should look glossy and inviting.

# Notes:

01 - Always use room temperature ingredients for a lump-free, smooth cheesecake batter.
02 - To prevent cracks, don't overmix the batter and always use a water bath.
03 - If you're short on time, make the salted caramel a day ahead; it stores well in the fridge.
04 - For the best texture, let your chilled cheesecake sit at room temperature for 15-20 minutes before serving.

# Equipment Needed:

01 - 9-inch springform pan
02 - food processor (optional)
03 - large mixing bowls
04 - electric mixer (stand or hand-held)
05 - roasting pan (for water bath)
06 - heavy-bottomed saucepan
07 - whisk
08 - spatula

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 55g
Protein: 8g

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