Print

Ultra Creamy No-Fail Baked Salted Caramel Cheesecake with Biscoff Crust

A decadent slice of creamy salted caramel cheesecake topped with thick caramel drizzle dripping down the side.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy baked salted caramel cheesecake featuring a popular Biscoff cookie crust. This recipe balances sweet and salty flavors for a decadent dessert perfect for any special occasion.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1/2 cup homemade salted caramel sauce, plus extra for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water entry during the water bath.
  2. Prepare the crust: Mix the Biscoff cookie crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the 1 1/2 cups sugar and flour, mixing until just combined. Scrape down the sides of the bowl.
  4. Beat in the vanilla extract and salt. Mix in the sour cream until smooth. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter once the eggs are added.
  5. Gently fold in the 1/2 cup of salted caramel sauce into the batter until streaks appear; avoid fully mixing it in for a marbled effect.
  6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This is your water bath.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Before serving, carefully remove the springform ring. Drizzle generously with extra homemade salted caramel sauce.

Notes

  • Use room temperature ingredients for the cream cheese, sour cream, and eggs. This prevents lumps in your batter.
  • If you do not have Biscoff cookies, you can substitute with graham crackers for the crust.
  • For the best texture, avoid scraping the sides of the bowl too much once the eggs are added to minimize air incorporation.

Nutrition

Find it online: https://cookincorner.com/salted-caramel-cheesecake-recipe-biscoff-crust/