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Decadent Baked Salted Caramel Cheesecake with Biscoff Crust

Close-up of a rich slice of salted caramel cheesecake with chocolate ganache and dripping caramel sauce.
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Make this rich, creamy baked salted caramel cheesecake featuring a buttery Biscoff cookie crust and topped with homemade salted caramel drizzle. This recipe delivers a showstopper dessert perfect for holidays or any special gathering.

Ingredients

Scale
  • 1 3/4 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 sour cream
  • 3 large eggs, room temperature
  • 1/2 cup homemade salted caramel sauce, plus more for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water entry.
  2. Prepare the crust: Mix the Biscoff cookie crumbs, 1/4 cup sugar, and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides.
  4. Add the 1 1/2 cups sugar and flour to the cream cheese mixture. Beat on low speed until just combined. Do not overmix.
  5. Mix in the vanilla extract and salt. Beat in the sour cream until smooth.
  6. Add the eggs one at a time, mixing only until each egg is incorporated. Mix in the 1/2 cup of salted caramel sauce until streaks of caramel are visible throughout the batter.
  7. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This creates a water bath for even baking.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  11. Before serving, carefully remove the sides of the springform pan. Drizzle generously with extra homemade salted caramel sauce.

Notes

  • For the creamiest texture, make sure your cream cheese and eggs are at true room temperature before you begin mixing.
  • If you do not have Biscoff cookies, you can substitute graham crackers for the crust.
  • To make a quick homemade salted caramel topping, gently heat 1/2 cup of caramel sauce with a pinch of flaky sea salt until just pourable.

Nutrition

Find it online: https://cookingbycarla.com/salted-caramel-cheesecake-recipe/