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Easy Baked Salted Caramel Cheesecake with Biscoff Crust

A close-up of a slice of creamy salted caramel cheesecake dripping with thick caramel sauce on a white plate.
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A straightforward recipe for a rich, creamy baked cheesecake featuring a Biscoff cookie crust and topped with homemade salted caramel sauce. This dessert balances sweet and salty flavors for a show-stopping treat.

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
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup homemade salted caramel sauce, plus extra for topping

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix the Biscoff cookie 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. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently mix in the sour cream and 1/2 cup of the homemade salted caramel sauce.
  5. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This creates a water bath for even baking.
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  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, or preferably overnight.
  9. Before serving, carefully remove the sides of the springform pan. Drizzle generously with extra homemade salted caramel sauce.

Notes

  • For the smoothest dessert texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you do not want to use a water bath, bake at 325 degrees F for 55-65 minutes, then cool slowly in the turned-off oven.
  • You can substitute graham cracker crumbs for Biscoff cookies if needed for the crust.

Nutrition

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