Creamy Biscoff Salted Caramel Cheesecake Recipe (Print Version)

My Biscoff Salted Caramel Cheesecake recipe is pure bliss! Rich, creamy, and topped with gooey caramel. Learn my secrets and kitchen stories!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Foundation

01 - 250g (about 1.5 sleeves) Biscoff cookies, finely crushed
02 - 85g (6 tbsp) unsalted butter, melted

→ Creamy 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 (1/2 cup) sour cream, room temperature
07 - 2 tsp pure vanilla extract
08 - 120g (1/2 cup) Biscoff cookie butter, warmed slightly

→ Salted Caramel Drizzle

09 - 200g (1 cup) granulated sugar
10 - 60ml (1/4 cup) water
11 - 120ml (1/2 cup) heavy cream, warmed
12 - 55g (4 tbsp) unsalted butter, cut into pieces
13 - 1/2 tsp sea salt (or more, to taste)

→ Finishing Touches

14 - Extra Biscoff cookies, crushed (optional, for garnish)

# Instructions:

01 - First things first, let's tackle the crust for our Biscoff Salted Caramel Cheesecake! Grab those Biscoff cookies and crush 'em up. I usually toss them in a food processor because, honestly, who has time for a Ziploc bag and a rolling pin when cheesecake is calling? Once they're fine crumbs, melt your butter and mix it in. It should look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. I always use the bottom of a glass to get it super packed and even. Pop it in the fridge while you get the filling going.
02 - Now for the good stuff! In a large bowl, beat your room temperature cream cheese and sugar together until it's super smooth and fluffy. Scrape down the sides of the bowl often; we don't want any lumps in this cheesecake. Then, one by one, beat in your eggs until just combined. Overmixing eggs can add too much air, which can lead to cracks. After that, gently fold in the sour cream and vanilla extract. The batter should look wonderfully creamy and inviting, ready for its Biscoff swirl!
03 - This is where the Biscoff Salted Caramel Cheesecake gets its signature flavor! Take about half a cup of your Biscoff cookie butter and warm it slightly so it’s pourable—a quick zap in the microwave usually does the trick. Pour about two-thirds of your cheesecake batter over the chilled crust. Then, drizzle half of your warmed Biscoff cookie butter over the batter. Use a knife or skewer to gently swirl it in, creating pretty patterns. Top with the remaining batter, then drizzle the rest of the Biscoff and swirl again. It smells incredible already!
04 - Prepare a water bath for your Biscoff Salted Caramel Cheesecake. Wrap the outside of your springform pan tightly with heavy-duty foil—I usually do two layers to prevent any leaks. Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform. Bake at 325°F (160°C) for about 60-75 minutes. The center should still be a little jiggly when you gently nudge the pan, but the edges should be set. Don't overbake, or you risk cracks!
05 - Once baked, turn off the oven but leave the cheesecake inside with the door slightly ajar for an hour. This slow cooling prevents cracks, which, honestly, used to be my nemesis! After an hour, carefully remove the cheesecake from the water bath and let it cool completely on a wire rack at room temperature. Don't rush this part; patience is key for a truly stunning dessert. Once cool, cover it and refrigerate for at least 6 hours, or even better, overnight. I know, the wait is tough!
06 - While the cheesecake chills, let's whip up that glorious salted caramel. In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until it turns a deep amber color. Don't stir, just swirl! Once it hits that perfect shade, immediately remove from heat and carefully whisk in the warm heavy cream and butter. It will bubble up, so be careful. Stir in the sea salt. Let it cool completely before drizzling over your chilled Biscoff Salted Caramel Cheesecake. It should be thick, glossy, and smell heavenly.

# Notes:

01 - Don't rush the cooling process; slow cooling prevents cracks in your cheesecake, trust me!
02 - This cheesecake is even better the next day, so it's a fantastic make-ahead dessert for parties.
03 - If you're out of sour cream, plain full-fat Greek yogurt can work in a pinch for a similar tang.
04 - For perfectly clean slices, dip your knife in hot water and wipe it clean between each cut.

# Tools You'll Need:

01 - 9-inch springform pan
02 - food processor
03 - large roasting pan
04 - heavy-bottomed saucepan
05 - whisk
06 - stand mixer or hand mixer
07 - measuring cups and spoons

# Nutrition Facts (Per Serving):

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

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