Salted Caramel Cheesecake with Biscoff Crust
Salted Caramel Cheesecake with Biscoff Crust
Ingredients
For the Biscoff Crust
- 9 ounces Biscoff cookies, (about 1 package)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 32 ounces cream cheese, softened, (4 blocks)
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Salted Caramel Topping
- 1 cup prepared caramel sauce
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, cut into small cubes
- 1/2 teaspoon flaky sea salt, or to taste, for sprinkling
Instructions
- 1
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. You can also lightly grease the sides of the pan.
⏱️ 5 min•🌡️ 325
- 2
For the Biscoff Crust: Place the Biscoff cookies into a large resealable plastic bag. Crush the cookies thoroughly using a rolling pin until fine crumbs are formed.
⏱️ 5 min
- 3
Transfer the crushed Biscoff crumbs to a medium bowl. Pour the melted butter over the crumbs. Mix the crumbs and melted butter together thoroughly with a spatula until combined and moist.
⏱️ 3 min
- 4
Pour the Biscoff crust mixture into the prepared springform pan. Press the crust mixture firmly and evenly into the bottom and slightly up the sides of the pan using the flat bottom of a glass or your fingers.
⏱️ 5 min
- 5
For the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, granulated sugar, sour cream, and vanilla extract.
⏱️ 3 min
- 6
Using an electric hand mixer, beat the mixture on medium speed until it is smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 7
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Be careful not to overmix, as overmixing can lead to cracks in the cheesecake.
⏱️ 4 min
- 8
Pour the cheesecake filling over the prepared Biscoff crust in the springform pan. Gently smooth the top of the filling with a spatula.
⏱️ 2 min
- 9
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. The top should be lightly golden.
⏱️ 60 min•🌡️ 325
- 10
Once baked, turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
⏱️ 60 min
- 11
Remove the cheesecake from the oven and place it on a wire rack to cool completely at room temperature for at least 1 hour.
⏱️ 60 min
- 12
Once completely cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set fully.
⏱️ 120 min
- 13
For the Salted Caramel Topping: In a small saucepan, heat the prepared caramel sauce over medium-low heat. Add the heavy cream and stir with a spatula until the cream is fully incorporated and the sauce is heated through.
⏱️ 5 min
- 14
Add the 2 small cubes of butter to the caramel sauce. Stir until the butter is completely melted and combined with the caramel sauce. Remove from heat and let cool slightly.
⏱️ 3 min
- 15
Once the cheesecake has chilled and set, carefully unlatch and remove the ring of the springform pan. You can run a thin knife around the edge of the cheesecake before removing the ring if it seems stuck.
⏱️ 2 min
- 16
Pour the prepared salted caramel topping generously over the top of the cooled cheesecake. Using an offset spatula or the back of a spoon, gently spread the caramel topping evenly across the entire surface of the cheesecake.
⏱️ 3 min
- 17
Sprinkle flaky sea salt over the caramel topping for garnish. Serve sliced.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Cheesecake with Biscoff Crust
For the Biscoff Crust
- 9 ounces Biscoff cookies, (about 1 package)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 32 ounces cream cheese, softened, (4 blocks)
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Salted Caramel Topping
- 1 cup prepared caramel sauce
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, cut into small cubes
- 1/2 teaspoon flaky sea salt, or to taste, for sprinkling
Instructions
- 1
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. You can also lightly grease the sides of the pan.
⏱️ 5 min•🌡️ 325 - 2
For the Biscoff Crust: Place the Biscoff cookies into a large resealable plastic bag. Crush the cookies thoroughly using a rolling pin until fine crumbs are formed.
⏱️ 5 min - 3
Transfer the crushed Biscoff crumbs to a medium bowl. Pour the melted butter over the crumbs. Mix the crumbs and melted butter together thoroughly with a spatula until combined and moist.
⏱️ 3 min - 4
Pour the Biscoff crust mixture into the prepared springform pan. Press the crust mixture firmly and evenly into the bottom and slightly up the sides of the pan using the flat bottom of a glass or your fingers.
⏱️ 5 min - 5
For the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, granulated sugar, sour cream, and vanilla extract.
⏱️ 3 min - 6
Using an electric hand mixer, beat the mixture on medium speed until it is smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 5 min - 7
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Be careful not to overmix, as overmixing can lead to cracks in the cheesecake.
⏱️ 4 min - 8
Pour the cheesecake filling over the prepared Biscoff crust in the springform pan. Gently smooth the top of the filling with a spatula.
⏱️ 2 min - 9
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. The top should be lightly golden.
⏱️ 60 min•🌡️ 325 - 10
Once baked, turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
⏱️ 60 min - 11
Remove the cheesecake from the oven and place it on a wire rack to cool completely at room temperature for at least 1 hour.
⏱️ 60 min - 12
Once completely cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set fully.
⏱️ 120 min - 13
For the Salted Caramel Topping: In a small saucepan, heat the prepared caramel sauce over medium-low heat. Add the heavy cream and stir with a spatula until the cream is fully incorporated and the sauce is heated through.
⏱️ 5 min - 14
Add the 2 small cubes of butter to the caramel sauce. Stir until the butter is completely melted and combined with the caramel sauce. Remove from heat and let cool slightly.
⏱️ 3 min - 15
Once the cheesecake has chilled and set, carefully unlatch and remove the ring of the springform pan. You can run a thin knife around the edge of the cheesecake before removing the ring if it seems stuck.
⏱️ 2 min - 16
Pour the prepared salted caramel topping generously over the top of the cooled cheesecake. Using an offset spatula or the back of a spoon, gently spread the caramel topping evenly across the entire surface of the cheesecake.
⏱️ 3 min - 17
Sprinkle flaky sea salt over the caramel topping for garnish. Serve sliced.
⏱️ 2 min