Salted Caramel Cheesecake with a Biscoff Cookie Crust

This Salted Caramel Cheesecake hits every note you want in a show-stopping dessert. It’s rich, creamy filling, a buttery Biscoff crust, and a thick layer of caramel with just enough flaky salt to keep it from going overboard. It bakes low and slow, cools in the fridge, and slices like a dream. Expect a deep caramel flavor thanks to caramel sugar in the base, plus a smooth, custard-like texture from the cream cheese and sour cream combo. The spiced cookie crust adds just the right crunch to balance out all that creaminess. Total hands-on time is under half an hour, and while it needs a good chill before serving, it’s otherwise a set-it-and-forget-it kind of bake. Serve it straight from the fridge, drizzle with extra caramel, and don’t bother trying to store leftovers. There won’t be any!

Why You’ll Love Salted Caramel Cheesecake

• Bold Caramel Flavor: Uses caramel sugar and a thick caramel topping for rich, layered sweetness in every bite.
• No Water Bath Needed: Skip the fuss—this cheesecake bakes evenly without the need for a complicated setup.
• Perfect Texture: The mix of cream cheese, sour cream, and eggs creates a smooth, custardy center that slices clean.
• Biscoff Crust Upgrade: The spiced cookie base adds a crisp, flavorful contrast to the creamy filling.
• Make-Ahead Friendly: It chills beautifully and actually tastes better the next day, making it ideal for parties or holidays.

Ingredients Needed To Make Salted Caramel Cheesecake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Biscoff cookies
• Butter
• Cream cheese, room temperature
• Sour cream
• Eggs, room temperature
• Egg yolk
• Caramel flavored sugar
• Vanilla extract
• Caramel sauce
• Fleur de Sel

How To Make Salted Caramel Cheesecake

1. Crush the cookies and mix them with melted butter to make the crust.
2. Press the crust into a springform pan and chill it while you make the filling.
3. Mix the sugar, cream cheese, and vanilla until smooth and fluffy.
4. Add the eggs, yolk, and sour cream, and mix until creamy.
5. Pour the filling into the crust and smooth the top.
6. Bake the cheesecake until set, then let it cool at room temperature.
7. Chill the cheesecake in the fridge until fully set.
8. Top with caramel sauce and a sprinkle of salt before serving.

Variations, Substitutions, & Tips

Variations

• Use Biscoff cookies or swap in any spiced cookie like speculoos or gingersnaps for the crust.
• Top with chocolate drizzle or chopped nuts for a different finish.
• Using a hand mixer or stand mixer makes it easy to bring together the cheesecake filling and create that ultra-smooth and creamy texture. In addition, this recipe will fit both an 8″ and 9″ springform pan, so use what you have.
• While this recipe is delicious with store-bought dairy-free caramel sauce, you can easily make this at home with a can of sweetened condensed coconut milk. Simply pour it into a pot over medium heat and stir until it melts. Continue cooking until it turns a light golden brown color. Remove from the heat and let cool. Here’s a video showing you how to do it:

Substitutions

• Regular butter, cream cheese, sour cream, and caramel sauce all work. Choose based on what you have on hand.
• If you don’t have caramel sugar, substitute with light brown sugar for a similar flavor profile.
• Fleur de Sel can be swapped with any flaky sea salt, but avoid table salt.

Tips

• Use a springform pan to ensure easy release and clean edges.
• Bring cream cheese, sour cream, and eggs to room temperature before mixing to avoid lumps.
• Don’t open the oven during baking. It can cause the cheesecake to crack.
• Let the cheesecake cool completely before refrigerating to help it set properly.
• Chill the cheesecake overnight for the best flavor and texture.
• Sprinkle the salt just before serving for the best crunch and contrast.

Commonly Asked Questions

Can I use a different crust if I don’t have Biscoff cookies?

Yes, graham crackers, gingersnaps, or even shortbread cookies can work. Just make sure to crush them finely and use enough butter to hold the crust together.

Do I need a water bath for this cheesecake?

No water bath is needed for this recipe. Baking it low and slow in the center of the oven helps prevent cracking without the hassle of a water bath.

Why does everything need to be at room temperature?

Room temperature cream cheese, sour cream, and eggs blend more smoothly, which helps create a creamy, lump-free batter and prevents overmixing.

How long should I chill the cheesecake before serving?

At least 4 hours is recommended, but overnight is even better. This allows the texture to fully set and the flavors to develop.

What’s the best way to slice cheesecake cleanly?

Use a long, sharp knife dipped in hot water and wiped clean between each cut. This keeps the slices neat and prevents tearing the crust or filling.

How do you know when the cheesecake is done?

Always bake this recipe for 45 minutes, never opening the door. If you go to take it out and the center is still pretty jiggly, allow it to bake for an additional 10-15 minutes. You can tell it’s not quite done by opening the oven door and giving it a gentle but firm tap with a wooden spoon. If it noticeably wobbles, let it bake that extra time.

Another way to determine if your cheesecake is done is with an instant-read thermometer. If you put the probe into the center of the cheesecake, making sure not to touch the bottom, the temperature should be 150 degrees.

How do I store leftovers?

Cheesecakes are a great make-ahead dessert as they need that time to cool down and set up in the refrigerator. Once your cheesecake is fully cooled, you can tightly cover the spring form pan with either foil or plastic wrap and keep it refrigerated for up to 5 days or freeze for up to one month. Thaw overnight in the refrigerator.

Can I make this cheesecake vegan too?

Yes! Substitute eggs with flax eggs and use vegan cream cheese.

What’s the best dairy-free cream cheese for baking?

We recommend Toffuti or Kite Hill, but any thick, tangy dairy-free cream cheese works well.

Let’s Talk About Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.   

This salted caramel cheesecake is one of those desserts that disappears fast anytime I bring it out. Between the caramel, the creamy filling, and that cookie crust, it hits every sweet tooth in the room. It takes a little chill time, but the actual baking is pretty straightforward. Totally worth it when you cut into that first slice.