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Salted Caramel Biscoff Cheesecake

Salted Caramel Biscoff Cheesecake

  • Author: Lina
  • Total Time: 8 hours 15 minutes (includes chilling time)
  • Yield: 12 servings
  • Diet: Gluten Free (if gluten-free speculoos cookies are used)

Description

Salted Caramel Biscoff Cheesecake is a luscious dessert combining a crunchy Biscoff cookie crust, a smooth and creamy cheesecake filling, and a decadent salted caramel topping. Perfectly balancing sweet, salty, creamy, and crunchy textures, this cheesecake is ideal for special occasions or cozy nights in.

Ingredients

Crust

  • Biscoff cookies – 200g (about 1 1/2 cups) crushed into fine crumbs
  • Butter – 100g (7 tbsp), melted

Cheesecake Filling

  • Cream cheese – 600g (softened, about 3 cups)
  • Sugar – 150g (3/4 cup)
  • Eggs – 3 large, at room temperature
  • Vanilla extract – 2 tsp

Salted Caramel Topping

  • Salted caramel sauce – 150g (about 2/3 cup), high quality or homemade
  • Heavy cream – 60ml (1/4 cup), optional for caramel sauce or whipped cream garnish

Instructions

  1. Prepare the crust: Crush the Biscoff cookies into fine crumbs and combine with melted butter until the mixture resembles wet sand. Press this mixture firmly into the base of a 9-inch (23cm) springform pan to form an even crust. Chill in the fridge while preparing the filling to help it set.
  2. Make the cheesecake filling: Beat softened cream cheese until smooth and creamy. Gradually add sugar and mix until fully combined. Add eggs one at a time, beating well after each addition to ensure a silky, lump-free filling. Stir in vanilla extract for added flavor depth.
  3. Assemble and bake: Pour the filling over the chilled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes until the center is almost set but still slightly jiggly. Allow it to cool gradually in the oven with the door slightly ajar before transferring to the refrigerator to chill completely.
  4. Add salted caramel topping: Once the cheesecake has fully chilled and set, generously spread or drizzle salted caramel sauce over the top. Optionally, swirl the caramel gently into the surface or add a layer between crust and filling for extra indulgence.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
  • Do not overbake; a slight wobble in the center indicates perfect doneness.
  • Wrap the springform pan in foil and bake in a water bath to prevent cracking.
  • Chill the cheesecake overnight for best flavor and texture.
  • Use high-quality salted caramel sauce or make your own for the best results.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of cheesecake)
  • Calories: 450
  • Sugar: 35g
  • Sodium: 210mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: salted caramel, Biscoff cheesecake, caramel cheesecake, dessert, creamy cheesecake, cookie crust, holiday dessert

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Find it online: https://dishesbylina.com/salted-caramel-biscoff-cheesecake/