Salted Caramel Cheesecake with a Biscoff Cookie Crust
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Salted Caramel Cheesecake with a Biscoff Cookie Crust is rich, creamy, and full of caramel flavor. The spiced cookie crust gives it a buttery crunch, the cheesecake filling bakes up smooth without a water bath, and the salted caramel topping makes every slice feel extra special. This is a great make-ahead dessert for holidays, birthdays, dinner parties, or any time you want a cheesecake that feels a little over the top in the best way.
Why You’ll Love Salted Caramel Cheesecake
- No water bath needed: This cheesecake bakes low and slow, so you can skip the water bath and still get a smooth, creamy texture.
- Big caramel flavor: The caramel flavor comes through in the filling and the topping, so every bite tastes rich and sweet with a little salty finish.
- Biscoff cookie crust: The spiced cookie crust gives the cheesecake more flavor than a plain graham cracker crust.
- Make-ahead friendly: Cheesecake needs time to chill, which makes this perfect for making the day before you serve it.
- Great for holidays and parties: It slices beautifully once chilled and looks like the kind of dessert you bought from a bakery.
Why This Salted Caramel Cheesecake Works
- The Biscoff crust adds spice and crunch, which keeps the cheesecake from feeling too plain.
- The sour cream helps create a smooth, creamy filling with a little tang.
- The cheesecake bakes low and slow, so it sets gently without needing a water bath.
- The caramel topping goes on after chilling, which keeps the top glossy and clean.
- The flaky salt balances the sweetness and makes the caramel flavor stronger.
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
- Sour cream
- Eggs
- Egg yolk
- Brown sugar
- Vanilla extract
- Caramel sauce
- Fleur de Sel
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Salted Caramel Cheesecake
- Start by crushing the Biscoff cookies into fine crumbs.
- Mix the crumbs with melted butter, then press them firmly into the bottom of a springform pan.
- Chill the crust while you make the filling.
- Beat the cream cheese, sugar, and vanilla until smooth and fluffy.
- Add the eggs, egg yolk, and sour cream, then mix until the filling is creamy.
- Try not to overmix once the eggs are added.
- Pour the filling into the chilled crust and smooth the top.
- Bake the cheesecake in the center of the oven until the edges are set and the center still has a soft jiggle.
- Let the cheesecake cool at room temperature, then chill it in the refrigerator for at least 4 hours. Overnight is even better.
- Once chilled, spread caramel sauce over the top and finish with flaky sea salt.
How To Know When Cheesecake Is Done
- The edges should look set, but the center should still have a slight jiggle when you gently move the pan. It should not look wet, loose, or liquid in the middle.
- If the center is very wobbly, bake for another 10 to 15 minutes. You can also use an instant-read thermometer. The center should be around 150°F.
- The cheesecake will continue to set as it cools, so do not wait for the whole thing to look firm in the oven.
Tips For The Best Salted Caramel Cheesecake
- Use room temperature cream cheese, sour cream, and eggs. Cold ingredients can make the filling lumpy.
- Press the crust firmly into the pan so it holds together when sliced.
- Do not open the oven door during the first 45 minutes of baking.
- Do not overmix after adding the eggs. Too much air can make the cheesecake puff and crack.
- Let the cheesecake cool before refrigerating so the texture stays smooth.
- Chill overnight if you have time. The flavor and texture are better the next day.
- Add the caramel and salt after the cheesecake has chilled.
Storage
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- For the cleanest slices, keep it chilled until you are ready to serve.
- You can freeze the cheesecake without the caramel topping for up to 1 month. Wrap it tightly, then thaw overnight in the refrigerator before topping and serving.
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.
Salted Caramel Cheesecake with a Biscoff Cookie Crust
Equipment
- 1 Mixer
- 1 8- or 9-inch springform pan
Video
Ingredients
Biscoff Crust
- 2 ¾ cups Biscoff cookies (crushed into fine crumbs)
- 7 tbsp butter (melted)
Salted Caramel Cheesecake
- 16 oz cream cheese (room temperature)
- 1 1/4 cups light brown sugar (or granulater sugar)
- 1 1/2 tbsp vanilla extract
- 12 oz sour cream (room temperature)
- 2 eggs (room temperature)
- 1 egg yolk
- Caramel sauce, for topping
- Flaky sea salt, for topping
Instructions
Make the Biscoff Crust
- Add the Biscoff cookies to a food processor or blender and pulse until they become fine crumbs.
- Pour the crumbs into a mixing bowl and stir in the melted butter until the mixture looks evenly moistened.
- Spray an 8-inch or 9-inch springform pan with nonstick baking spray.
- Press the crumb mixture firmly into the bottom of the pan. Use the bottom of a measuring cup to pack it down evenly.
- Place the crust in the refrigerator while you make the cheesecake filling.
Make the Cheesecake Filling
- Preheat the oven to 325°F. Place the oven rack in the center of the oven.
- Add the cream cheese, brown sugar, and vanilla extract to a large mixing bowl.
- Mix on high speed for about 5 minutes, or until the mixture looks smooth, light, and fluffy.
- Add the sour cream, eggs, and egg yolk.
- Mix until creamy and fully combined, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Pour the cheesecake filling into the chilled crust and smooth the top.
- Place the cheesecake on the center rack of the oven.
- Bake for 45 minutes. Do not open the oven door during this time.
- After 45 minutes, check the cheesecake. The edges should look set and the center should have a soft jiggle. If the center is still very loose, bake for another 10 to 15 minutes.
- Remove the cheesecake from the oven and let it cool on the counter for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
- Once fully chilled, spread caramel sauce over the top.
- Sprinkle with flaky sea salt just before serving.
- Slice and enjoy.
Notes
- Use room temperature cream cheese, sour cream, and eggs. This helps the filling mix smoothly and keeps the cheesecake from turning lumpy.
- Do not overmix once the eggs are added. Overmixing can add too much air to the batter, which can make the cheesecake rise too much and crack.
- Keep the oven door closed during the first 45 minutes. A sudden temperature change can cause the cheesecake to sink or crack.
- The cheesecake is done when the edges are set and the center still has a soft jiggle. It will continue to firm up as it cools.
- Let the cheesecake cool at room temperature before moving it to the refrigerator. This helps the texture stay smooth.
- Chill for at least 4 hours, but overnight is best.
- Add the caramel and flaky salt after chilling. If you add the salt too early, it can dissolve into the caramel.
- Store covered in the refrigerator for up to 5 days.
- For a gluten-free version, use gluten-free Biscoff-style cookies or gluten-free graham crackers.
- For a dairy-free version, use dairy-free cream cheese, sour cream, butter, and caramel sauce.
Nutrition
Commonly Asked Questions
Yes. This cheesecake is baked low and slow, so you do not need a water bath. Keeping the oven door closed and letting the cheesecake cool slowly helps it set properly.
You can use graham crackers, gingersnaps, speculoos cookies, or shortbread cookies. Crush them finely and mix with melted butter so the crust holds together.
Room temperature cream cheese, sour cream, and eggs blend more smoothly. This helps prevent lumps and keeps you from overmixing the batter.
Chill the cheesecake for at least 4 hours. Overnight is best for clean slices and the creamiest texture.
The edges should be set and the center should still jiggle slightly. If the middle looks very loose or wet, bake it for another 10 to 15 minutes.
Use a sharp knife dipped in hot water. Wipe the knife clean between each slice so the caramel and filling do not drag through the cheesecake.
Yes. This is a great make-ahead dessert because it needs time to chill. Make it the day before, then add the caramel and flaky salt before serving.
You can. Freeze it without the caramel topping for best results. Wrap it tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.
Yes. Use gluten-free Biscoff-style cookies or gluten-free graham crackers for the crust.
Use dairy-free cream cheese, dairy-free sour cream, dairy-free butter, and dairy-free caramel sauce.
