Salted Caramel Biscoff Cheesecake
Salted Caramel Biscoff Cheesecake
Ingredients
For the Biscoff Crust
- 8 ounces Biscoff cookies, finely crushed
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup Biscoff spread, melted
For the Salted Caramel Topping
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
For Garnish
- 4 Biscoff cookies, crushed, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325
- 3
In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 4
Add the eggs one at a time, beating well after each addition until just combined. Do not overmix.
⏱️ 2 min
- 5
Stir in the sour cream, vanilla extract, and melted Biscoff spread until fully incorporated.
⏱️ 3 min
- 6
Pour the cheesecake filling over the cooled Biscoff crust in the springform pan. Place the springform pan in a larger roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath.
⏱️ 5 min
- 7
Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
⏱️ 50 min•🌡️ 325
- 8
Remove the cheesecake from the water bath and oven. Let it cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or preferably overnight.
⏱️ 240 min
- 9
To make the salted caramel, combine granulated sugar and water in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the mixture turns a deep amber color, swirling the pan occasionally.
⏱️ 8 min
- 10
Carefully remove from heat. Slowly pour in the warmed heavy cream while whisking constantly (be cautious, as the mixture will bubble vigorously). Stir in the butter pieces and sea salt until smooth.
⏱️ 5 min
- 11
Let the salted caramel cool slightly until it thickens to a pourable consistency.
⏱️ 5 min
- 12
Once the cheesecake is chilled, carefully remove it from the springform pan. Pour the salted caramel over the top of the cheesecake, allowing some to drip down the sides. Garnish with crushed Biscoff cookies.
⏱️ 2 min
- 13
Serve immediately or refrigerate until ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Biscoff Cheesecake
For the Biscoff Crust
- 8 ounces Biscoff cookies, finely crushed
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup Biscoff spread, melted
For the Salted Caramel Topping
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
For Garnish
- 4 Biscoff cookies, crushed, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325 - 3
In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 4
Add the eggs one at a time, beating well after each addition until just combined. Do not overmix.
⏱️ 2 min - 5
Stir in the sour cream, vanilla extract, and melted Biscoff spread until fully incorporated.
⏱️ 3 min - 6
Pour the cheesecake filling over the cooled Biscoff crust in the springform pan. Place the springform pan in a larger roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath.
⏱️ 5 min - 7
Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
⏱️ 50 min•🌡️ 325 - 8
Remove the cheesecake from the water bath and oven. Let it cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or preferably overnight.
⏱️ 240 min - 9
To make the salted caramel, combine granulated sugar and water in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the mixture turns a deep amber color, swirling the pan occasionally.
⏱️ 8 min - 10
Carefully remove from heat. Slowly pour in the warmed heavy cream while whisking constantly (be cautious, as the mixture will bubble vigorously). Stir in the butter pieces and sea salt until smooth.
⏱️ 5 min - 11
Let the salted caramel cool slightly until it thickens to a pourable consistency.
⏱️ 5 min - 12
Once the cheesecake is chilled, carefully remove it from the springform pan. Pour the salted caramel over the top of the cheesecake, allowing some to drip down the sides. Garnish with crushed Biscoff cookies.
⏱️ 2 min - 13
Serve immediately or refrigerate until ready to serve.