The rich aroma of freshly baked cheesecake wafts through my kitchen, instantly whisking me away to cozy fall evenings spent with family and friends. Today, I’m excited to share my beloved Salted Caramel Cheesecake with Biscoff Crust—a dessert that marries nostalgia with a modern twist. This indulgent treat combines the creamy decadence of classic cheesecake with a unique, crunchy Biscoff crust that is simply unforgettable. One of its best perks? It’s surprisingly easy to whip up, making it the perfect centerpiece for your next gathering. Plus, the luscious homemade salted caramel drizzled on top brings an irresistible balance of sweet and salty that everyone will adore. Are you ready to dive into this dreamy dessert that will leave taste buds singing and hearts happy? Let’s get started!
What Makes This Cheesecake Unique?
Creamy Indulgence: This Salted Caramel Cheesecake features a silky texture that melts in your mouth, making every bite a heavenly experience.
Biscoff Crust: The spiced crunch of the Biscoff cookie crust adds a delightful twist, elevating this classic dessert to new heights.
Easy to Make: Don’t worry about complex techniques; this recipe is surprisingly simple, perfect for home cooks eager to impress.
Flavor Harmony: The balance of sweet and salty from the homemade salted caramel is pure bliss, enchanting your taste buds and leaving everyone wanting more.
Crowd-pleaser: Serve this cake at gatherings, and watch it disappear quickly—everyone loves a decadent treat that’s just as stunning to look at as it is to eat!
For more delicious dessert ideas, check out my Caramel Brownie Cheesecake and the delightful Fried Strawberry Cheesecake.
Salted Caramel Cheesecake Ingredients
For the Biscoff Crust
• Biscoff Cookies – Perfect for a flavorful and crunchy foundation that adds a unique twist.
• Unsalted Butter – Melted to bind the cookie crumbs together for a rich base.
For the Cheesecake Filling
• Cream Cheese – Ensure it’s softened for a smooth, creamy texture that’s essential in cheesecake.
• Granulated Sugar – Balances the flavors and sweetness of the cheesecake beautifully.
• Greek Yogurt – Adds creaminess and a slight tang; feel free to substitute with sour cream if desired.
• Vanilla Extract – Always choose pure vanilla extract to enhance the overall flavor.
• Ground Cinnamon – Adds warmth and spice; you can leave it out for a plain flavor if preferred.
• Large Eggs – They provide structure; remember to bring them to room temperature for better mixing.
For the Salted Caramel
• Heavy Cream – Key for creating the velvety salted caramel sauce that crowns your cheesecake.
• Salt – Enhances flavors in both the cheesecake and caramel, and adjust to your taste.
This Salted Caramel Cheesecake is destined to become a family favorite, so gather your ingredients and let’s create this delightful dessert together!
Step‑by‑Step Instructions for Salted Caramel Cheesecake
Step 1: Prepare Crust
Start by lining a 9-inch springform pan with parchment paper for easy removal. Crush Biscoff cookies in a zip bag using a rolling pin or pulse them in a food processor until fine crumbs form. In a bowl, combine the crumbs with melted unsalted butter until evenly moistened. Firmly press the mixture into the bottom of the pan to create a sturdy crust, then chill in the refrigerator while you prepare the cheesecake batter.
Step 2: Make Cheesecake Batter
Preheat the oven to 325°F (160°C) and prepare a water bath by placing an empty baking tray on the bottom rack. In a large mixing bowl, beat softened cream cheese with granulated sugar, Greek yogurt, vanilla extract, and ground cinnamon using a handheld mixer until completely smooth. Next, add the large eggs one at a time, mixing just until the batter is glossy and well combined.
Step 3: Bake
Carefully pour the creamy cheesecake batter into the chilled Biscoff crust. Before placing it in the oven, pour hot water into the bottom tray you prepared earlier to create a steam environment, which helps prevent cracking. Bake the cheesecake for 60 to 65 minutes; the edges should look set while the center remains slightly jiggly for a perfectly creamy texture.
Step 4: Cool and Chill
Once baking is complete, turn off the oven and let the cheesecake cool inside for 1 to 2 hours to gently stabilize. After cooling, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight to achieve the right firmness and depth of flavor before serving.
Step 5: Prepare Salted Caramel
While the cheesecake is chilling, make the salted caramel sauce. In a medium saucepan over medium heat, melt granulated sugar, stirring gently until it turns a deep amber color. Slowly pour in warmed heavy cream, stirring continuously until the mixture bubbles and combines. Add unsalted butter and salt, mixing until smooth and thickened. Allow the caramel to cool completely before using.
Step 6: Finish Cheesecake
Once the cheesecake has chilled, carefully release it from the springform pan and transfer it to a serving plate. Generously drizzle the cooled salted caramel over the top of the cheesecake, ensuring an even coverage for everyone to enjoy. Serve chilled, slicing with a hot knife for clean cuts, and watch as this delightful Salted Caramel Cheesecake becomes the star of your dessert table!
Make Ahead Options
These Salted Caramel Cheesecakes are perfect for meal prep enthusiasts looking to save time! You can prepare the Biscoff crust and cheesecake filling up to 24 hours in advance. Simply crush the Biscoff cookies and mix them with melted butter, then press into the pan and refrigerate. For the cheesecake filling, blend all the ingredients and pour it over the crust, covering it tightly before refrigerating. When you’re ready to serve, bake the cheesecake from chilled for 60-65 minutes until set. Finish by preparing the salted caramel sauce up to 3 days ahead to maintain its velvety texture—store it in an airtight container in the fridge, and gently reheat if needed before drizzling over the cheesecake. This way, you can enjoy delicious, homemade Salted Caramel Cheesecake with minimal effort on the day of your gathering!
What to Serve with Salted Caramel Cheesecake
Imagine the delightful aromas and cozy ambiance of a kitchen filled with love and laughter, perfectly complemented by delectable sides that elevate your dessert experience.
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Whipped Cream: A dollop of fluffy whipped cream adds a light, airy contrast that beautifully balances the rich cheesecake.
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Fresh Berries: Tart raspberries or strawberries provide a refreshing burst of flavor, brightening each bite of the decadent cheesecake.
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Chocolate Drizzle: A drizzle of chocolate sauce elevates the dessert, adding another layer of indulgence while contrasting the salted caramel.
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Spiced Apples: Serve warm, sautéed apples dusted with cinnamon for a lovely, comforting touch that enhances the fall flavors.
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Ice Cream: A scoop of vanilla or caramel ice cream brings a creamy, cold element to the party, making this dessert even more delightful.
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Coffee or Espresso: A robust cup of coffee or an espresso pairs perfectly with the sweetness of the cheesecake, offering a soothing end to your meal.
Serving your Salted Caramel Cheesecake with these delicious accompaniments will turn a simple dessert into a memorable feast for your family and friends!
Expert Tips for Salted Caramel Cheesecake
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Room Temperature Ingredients: Ensure cream cheese and yogurt are at room temperature to prevent lumps and achieve a smooth filling for your salted caramel cheesecake.
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Water Bath Essential: Always bake the cheesecake in a water bath to keep it moist and prevent cracking. This is key for a perfect texture!
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Cool Slowly: Allow the cheesecake to cool in the oven with the door ajar for 1-2 hours. This gradual cooling helps avoid sudden temperature changes that can cause cracks.
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Slicing Tip: Use a hot, wet knife to cut the cheesecake for clean slices. It’s a game-changer for presentation!
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Make Ahead: For the best flavor and consistency, chill the salted caramel cheesecake in the fridge overnight before serving. The flavors will meld beautifully!
Salted Caramel Cheesecake Variations
Feel free to personalize this decadent recipe to suit your taste and dietary preferences, making it truly your own!
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Dairy-Free: Swap cream cheese and yogurt for dairy-free alternatives like cashew cream for a creamy filling without the dairy.
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Nutty Flavor: Incorporate ground almonds into the Biscoff crust for a delightful nutty twist that complements the sweetness beautifully.
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Fruit Infusion: Top your cheesecake with fresh seasonal fruits like berries or caramelized apples for a fresh burst of flavor.
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Chocolate Lovers: Add melted chocolate to your cheesecake batter for a rich chocolate base—a combo that chocolate lovers will adore!
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Spicy Kick: Sprinkle some crushed ginger or add a touch of cayenne pepper to the salted caramel sauce for a surprising heat that enhances the sweet and salty balance.
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Flavored Cream Cheese: Use flavored cream cheese options, such as vanilla bean or chocolate, to add an extra layer of deliciousness to your cheesecake.
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Mini Cheesecakes: Make individual-sized cheesecakes in muffin tins for a fun twist and perfect portion sizes for gatherings.
Be adventurous! These variations can elevate the experience of your Salted Caramel Cheesecake, and you might even discover a new family favorite. For another crowd-pleaser, don’t miss my recipe for Oreo Cheesecake Cookie. And if you’re craving something extra luscious, try the Caramel Brownie Cheesecake.
How to Store and Freeze Salted Caramel Cheesecake
Fridge: Store your salted caramel cheesecake in an airtight container for up to 3 days. This helps maintain its creamy texture while keeping the flavors fresh.
Freezer: For longer storage, wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. It can be kept in the freezer for up to 1 month; thaw overnight in the fridge before serving.
Reheating: If your salted caramel solidifies in the fridge, simply reheat it gently in the microwave or on the stovetop until it returns to a pourable consistency.
Serving Tips: When ready to serve, bring the cheesecake to room temperature for 20-30 minutes for the best flavor and texture.
Salted Caramel Cheesecake Recipe FAQs
What type of Biscoff cookies should I use for the crust?
Absolutely use Lotte Biscoff cookies for their unique spiced flavor and delightful crunch. They’re perfect for providing that extra oomph to the crust! If you can’t find Biscoff, feel free to substitute them with Speculoos cookies or even Oreos for a different, yet indulgent, twist.
How should I store my leftover cheesecake?
To store your salted caramel cheesecake, place it in an airtight container and keep it in the fridge for up to 3 days. This will keep it fresh while maintaining that signature creamy texture. For optimal flavor, let it sit at room temperature for about 20-30 minutes before serving.
Can I freeze salted caramel cheesecake?
Certainly! To freeze your cheesecake, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can last in the freezer for up to 1 month. When you’re ready to enjoy it, simply thaw it overnight in the fridge before serving.
Why is my cheesecake cracking and how can I avoid that?
If your cheesecake cracks, don’t worry! This often happens due to rapid temperature changes. To prevent it, make sure to use a water bath while baking, which helps to slowly cook the cheesecake. Additionally, let it cool in the turned-off oven with the door slightly ajar for 1-2 hours before refrigerating, ensuring gentle temperature adjustments.
Are there any dietary considerations or allergens?
Great question! This salted caramel cheesecake contains dairy (cream cheese, butter, and heavy cream), sugar, and gluten from the Biscoff cookies. If serving to guests with dairy allergies, consider using dairy-free cream cheese alternatives. Similarly, you can select gluten-free cookie options for those with gluten sensitivities. Always check labels for any potential allergens!
How do I make the salted caramel sauce if it’s too thick after chilling?
No worries! If your salted caramel sauce has thickened too much after chilling, simply reheat it gently on the stovetop or in the microwave until it becomes pourable again. Stir it until smooth and glossy, then it’s ready to drizzle on your cheesecake.
Decadent Salted Caramel Cheesecake for Sweet Tooth Bliss
Ingredients
Equipment
Method
- Prepare Crust: Line a 9-inch springform pan with parchment paper. Crush Biscoff cookies until fine crumbs form. Combine with melted butter and press into the bottom of the pan. Chill.
- Make Cheesecake Batter: Preheat oven to 325°F (160°C). In a bowl, beat cream cheese with sugar, yogurt, vanilla, and cinnamon until smooth. Add eggs one at a time, mixing until glossy.
- Bake: Pour the batter into the crust. Create a water bath by placing a baking tray with hot water on the bottom rack. Bake for 60-65 minutes until edges are set and center is slightly jiggly.
- Cool and Chill: Let cheesecake cool in the oven for 1-2 hours. Then chill in the refrigerator for at least 4 hours or overnight.
- Prepare Salted Caramel: In a saucepan, melt sugar over medium heat until amber. Slowly add warmed heavy cream, stirring until smooth. Mix in butter and salt. Let cool.
- Finish Cheesecake: Release the cheesecake from the pan, drizzle with salted caramel, and serve chilled.
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