Print

Decadent Baked Salted Caramel Cheesecake with Biscoff Crust

A perfect slice of baked salted caramel cheesecake featuring a thick graham cracker crust and rich caramel drizzle.
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 an easy Biscoff cookie crust and topped with homemade salted caramel drizzle. This recipe balances sweet and salty flavors for a perfect special occasion dessert.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
  • 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
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1/2 cup homemade salted caramel sauce (for filling)
  • 1 cup homemade salted caramel sauce (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Mix the Biscoff crumbs, 1/4 cup sugar, and melted butter 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 beat in 1 1/2 cups sugar and the flour until just combined.
  4. Mix in the vanilla extract, salt, heavy cream, and eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/2 cup of the homemade salted caramel sauce over the batter. Pour the remaining batter on top.
  6. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  10. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  11. Before serving, remove the sides of the springform pan. Drizzle the remaining 1 cup of homemade salted caramel sauce over the top.

Notes

  • For the smoothest texture, bring your cream cheese and eggs to room temperature before starting.
  • If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for 50-60 minutes and cool slowly in the turned-off oven with the door ajar.
  • Use high-quality sea salt in your caramel for the best sweet and salty contrast.

Nutrition

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