The Best Salted Caramel Cheesecake Recipe
This indulgent Salted Caramel Cheesecake combines a rich, creamy Philadelphia cream cheese filling with a smooth, buttery Biscoff cookie crust. The star of the show is a luscious homemade salted caramel sauce, made from caster sugar, salted butter, and double cream, that is swirled into the cheesecake and drizzled on top with flaky sea salt for the perfect balance of sweet and salty flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 40 minutes including chilling
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Salted Caramel Sauce
- 200 g caster sugar
- 70 g salted butter, room temperature, cubed
- 120 ml double cream
- 1 tsp vanilla extract
- 1/2 tsp flaky sea salt
Crust
- 200 g Biscoff cookies
- 85 g salted butter, melted
Cheesecake Filling
- 900 g full-fat Philadelphia cream cheese, room temperature
- 200 g caster sugar
- 2 tbsp plain flour
- 4 large eggs, room temperature
- 120 g full-fat sour cream, room temperature
- 1 tsp vanilla extract
- 90 g cooled salted caramel sauce (about 1/3 cup)
- Flaky sea salt for sprinkling on top
Instructions
- Make the Salted Caramel Sauce: Heat the caster sugar in a dry saucepan over medium heat, stirring gently until it melts and turns a deep amber color. Remove from heat and quickly add cubed salted butter, stirring until melted. Slowly pour in the double cream while stirring constantly. Return to a low heat to combine well, then stir in vanilla extract and flaky sea salt. Allow the caramel to cool completely before using.
- Prepare the Crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs with melted salted butter until well combined. Press the mixture firmly into the base of a springform pan to create an even layer. Chill in the fridge while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the caster sugar and plain flour, mixing until fully incorporated. Add the eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until the batter is smooth.
- Add Salted Caramel Swirl: Pour about two-thirds of the cheesecake batter onto the prepared crust. Dollop spoonfuls of the cooled salted caramel sauce over the batter, then gently swirl with a knife to create a marbled effect. Pour the remaining batter over the top and smooth the surface.
- Bake the Cheesecake: Bake in a preheated oven at 160°C (320°F) for approximately 55-65 minutes until the edges are set but the center slightly jiggles when shaken. To prevent cracking, you can bake the cheesecake in a water bath (optional). Once baked, turn off the oven, leave the door slightly open, and let the cheesecake cool gradually for an hour.
- Chill and Serve: Remove the cheesecake from the oven and refrigerate for at least 6 hours or overnight to fully set. Before serving, drizzle remaining salted caramel sauce on top and sprinkle with flaky sea salt for added texture and flavor.
Notes
- Room temperature ingredients help create a smooth cheesecake batter and prevent lumps.
- Using a water bath while baking reduces cracking and promotes even cooking.
- Allow the salted caramel sauce to cool before swirling into the batter to avoid melting it completely into the cheesecake.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a firmer crust, chill the crust mixture in the fridge for 15 minutes before adding the filling.
