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Salted Caramel Cheesecake with Biscoff Crust Recipe

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4 from 48 reviews

This rich and indulgent Salted Caramel Cheesecake features a crispy biscoff cookie crust, a creamy and smooth cheesecake filling infused with cinnamon, and a luscious homemade salted caramel topping. Baked in a water bath for a perfect texture, this dessert is an exquisite treat perfect for special occasions or anytime you crave a decadent dessert.

Ingredients

Crust

  • 350 g biscoff cookies (about 45 cookies)
  • 150 g unsalted butter (melted)

Cheesecake Filling

  • 750 g cream cheese (3 bricks, softened to room temperature)
  • 150 g granulated sugar
  • 250 g Greek yogurt (room temperature)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs (room temperature)

Salted Caramel Sauce

  • 150 g granulated sugar
  • 150 g heavy cream (room temperature)
  • 60 g unsalted butter (room temperature)
  • 1/2 teaspoon salt

Instructions

  1. Prepare crust: Line a 9-inch springform pan with parchment paper between the bottom plate and ring. Set aside. Crush biscoff cookies finely using a rolling pin in a ziplock bag or a food processor. Transfer to a large bowl.
  2. Mix crust: Add melted butter to crushed cookies and mix until the texture resembles wet sand. Press the mixture firmly into the bottom and about three-quarters up the sides of the prepared pan. Chill in the fridge while preparing the filling.
  3. Preheat oven and prepare water bath: Preheat oven to 325°F (163°C). Place an empty baking tray on the bottom rack for the water bath. Boil water in a kettle.
  4. Make cheesecake filling: In a large bowl, add cream cheese, sugar, Greek yogurt, vanilla extract, and ground cinnamon. Using an electric hand mixer on low speed, beat until very creamy and smooth with no lumps.
  5. Add eggs: Add eggs one at a time, mixing each in on low speed until fully incorporated into a glossy, thick but pourable batter.
  6. Fill crust: Pour the cheesecake batter evenly into the chilled crust in the springform pan.
  7. Bake cheesecake: Pour about 1 inch of boiling water into the baking tray on the bottom rack. Place the cheesecake on the middle rack and bake for 60–65 minutes until the edges are set but the center remains jiggly.
  8. Cool cheesecake: Remove from oven and cool on a wire rack for 1–2 hours, then refrigerate for at least 4 hours or overnight to set completely.
  9. Make salted caramel: In a small saucepan, melt granulated sugar over medium heat, stirring until it turns an amber color. Slowly stir in heavy cream (mixture will bubble). If sugar hardens due to cold cream, continue heating and stirring to dissolve again.
  10. Finish caramel: When caramel thickens slightly, remove from heat and stir in butter cubes a few at a time until melted and combined. Stir in salt. Let caramel cool completely at room temperature or chill.
  11. Serve cheesecake: Run an offset spatula around the cheesecake to loosen it from the pan. Remove the ring and transfer cheesecake to a serving dish.
  12. Top with caramel: Pour the cooled salted caramel evenly over the cheesecake and spread with a spatula or drizzle caramel over individual slices when serving.

Notes

  • Using room temperature ingredients helps achieve a smooth cheesecake batter and a perfect bake.
  • A water bath prevents cracking and ensures even baking for a creamy cheesecake texture.
  • Crush the biscoff cookies finely for a firm and cohesive crust.
  • Be patient while melting sugar for caramel and avoid stirring too vigorously to prevent crystallization.
  • Allow the cheesecake to chill thoroughly for clean slices and best flavor.

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