Creamy Biscoff Salted Caramel Cheesecake (Print Version)

Indulge in rich Biscoff Salted Caramel Cheesecake. Spiced cookie crust, creamy filling, and homemade salted caramel make this a special dessert.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 100 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Biscoff Crust

01 - 250g (about 1 ½ sleeves) Lotus Biscoff cookies, finely crushed
02 - 85g (6 tbsp) unsalted butter, melted

→ For the Creamy Cheesecake Filling

03 - 900g (4 blocks) full-fat cream cheese, softened to room temperature
04 - 200g (1 cup) granulated sugar
05 - 4 large eggs, room temperature
06 - 120g (½ cup) full-fat sour cream, room temperature
07 - 1 tsp vanilla extract

→ For the Salted Caramel Sauce

08 - 200g (1 cup) granulated sugar
09 - 60ml (¼ cup) water
10 - 120ml (½ cup) heavy cream, warmed
11 - 55g (4 tbsp) unsalted butter, cut into pieces
12 - ½ - 1 tsp flaky sea salt (to taste)

→ For Garnish

13 - Extra Biscoff cookies, crumbled (optional)

# Instructions:

01 - First things first, grab those Biscoff cookies and get them crushed! I usually throw them into a food processor and pulse until fine crumbs, but honestly, a Ziploc bag and a rolling pin works too if you want to get out some aggression. Just make sure no big chunks remain. Then, melt your butter gently. I usually do it in the microwave in 30-second bursts. Pour that glorious melted butter over the crumbs, mix it until it looks like wet sand, and it smells so good already, you’ll want to just eat it right there. Press this mixture firmly into the bottom of your springform pan. I use the bottom of a glass to get it really compact. Pop it in the freezer while you work on the filling.
02 - Next, let's get that dreamy cheesecake filling going for our Biscoff Salted Caramel Cheesecake. In a large bowl, beat your softened cream cheese until it's super smooth and fluffy – no lumps, please! I find using a stand mixer with the paddle attachment works wonders here. Gradually add the granulated sugar, scraping down the sides of the bowl often. You want it light and airy. Then, one at a time, beat in the eggs, mixing just until combined after each addition. Overmixing eggs can lead to cracks, and nobody wants that after all this effort! Finally, fold in the sour cream and vanilla extract. The mixture should smell subtly sweet and tangy, a perfect base.
03 - Alright, time for the oven! Preheat your oven to 325°F (160°C). Grab your pan from the freezer, pour the creamy filling over the chilled Biscoff crust. Now, for the water bath – this is key to preventing cracks and ensuring a super creamy texture. Wrap the bottom of your springform pan tightly with heavy-duty foil (I usually do two layers, just to be safe, because a leaky water bath is a disaster I've lived through!). Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. Bake for about 60-70 minutes, or until the edges are set but the center still has a slight wobble. That wobble means it’ll be perfectly creamy when cooled!
04 - Once baked, turn off the oven but leave the Biscoff Salted Caramel Cheesecake inside with the door ajar for about an hour. This slow cooling helps prevent cracks. I always tell myself, "Patience, my friend, patience." After an hour, carefully remove the cheesecake from the water bath and the roasting pan, unwrap the foil, and let it cool completely on a wire rack at room temperature. Once totally cool, cover it loosely with plastic wrap and chill in the refrigerator for at least 4-6 hours, or even better, overnight. This chilling time is non-negotiable for a perfectly set cheesecake, trust me. You want that firm texture.
05 - While the cheesecake is chilling, let's get that amazing salted caramel sauce ready. In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring just until the sugar dissolves. Then, stop stirring! Let it bubble away until it turns a beautiful amber color. Keep a close eye on it because it can go from perfect to burnt in seconds – I've learned that lesson more than once, oops. While that's happening, gently warm your heavy cream in a separate small saucepan or microwave. Once the sugar is amber, remove it from the heat and slowly, carefully, pour in the warm cream while whisking constantly. It will bubble up like crazy, so be careful! Stir in the butter and sea salt until smooth. Let it cool slightly.
06 - Once the Biscoff Salted Caramel Cheesecake is fully chilled and the caramel sauce has cooled to a pourable but not hot temperature (it will thicken as it cools), it's time for the grand finale! Carefully run a thin knife around the edge of the cheesecake before releasing the springform pan. Drizzle that luscious salted caramel all over the top, letting some of it cascade down the sides. Oh, the anticipation! For an extra touch, crush a few more Biscoff cookies and sprinkle them on top. Slice it up, admire your handiwork, and prepare for some serious compliments. The combination of creamy, crunchy, sweet, and salty is just divine!

# Notes:

01 - Always use room temperature ingredients for the cheesecake, it truly makes a difference in texture and prevents lumps.
02 - This cheesecake keeps beautifully in an airtight container in the fridge for up to 5 days, even freezes well!
03 - If you're out of sour cream, full-fat Greek yogurt can be a decent swap, though the texture might be slightly denser.
04 - Serve with extra crumbled Biscoff cookies and a sprinkle of flaky sea salt for an extra layer of flavor and crunch.

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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