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Creamy Baked Salted Caramel Cheesecake with Biscoff Crust

A thick slice of creamy salted caramel cheesecake drizzled with rich caramel sauce and topped with crumbs.
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A recipe for a rich, creamy baked cheesecake featuring a homemade salted caramel sauce and a simple Biscoff cookie crust.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup homemade salted caramel sauce (for filling and topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the Biscoff crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream and 1/2 cup of the salted caramel sauce until just blended. Do not overmix.
  5. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  7. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, preferably overnight.
  9. Before serving, drizzle the remaining 1/2 cup of salted caramel sauce over the top.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you do not have Biscoff cookies, you can substitute with graham crackers for the crust.
  • To make the water bath easier, place the foil around the pan before assembling the crust.

Nutrition

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