Salted Caramel Cheesecake with Biscoff Crust

Salted Caramel Cheesecake

If you love a dessert where salty and sweet meet in the same bite, this salted caramel cheesecake deserves a spot on your fall baking list.

A crunchy Biscoff cookie crust holds a rich, creamy baked cheesecake filling, and a homemade salted caramel sauce is spooned over the top just before serving. It is a cozy bake that gives a classic cheesecake a warm, spiced flair.

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The recipe makes 10 servings in a 9 inch springform pan and bakes at 325°F. Here is the full picture before you start.

Because the cheesecake cools at room temperature and then chills for at least 4 hours, plan for this to be a day ahead dessert rather than a last minute one. That waiting time is exactly what gives you those clean, bakery style slices.

Notes from the baker

This has become my go to fall bake because the base cheesecake is so versatile. With the salted caramel on top it tastes like something from a pastry case, but the same filling works beautifully served plain or with other toppings when you want something simpler.

The caramel is silky and shiny, and it pours in a slow ribbon rather than a thin syrup. That texture is what makes the salty sweet combination work so well against the tangy cream cheese.

One serving detail is worth repeating. You can pour the caramel over the whole cheesecake and spread it with an offset spatula, but I get a cleaner presentation by slicing the cheesecake first and drizzling caramel over each individual slice.

At a family dinner last fall, the pre sliced plates looked neat, and nobody had to wrestle with a sticky knife at the table.

This is also a wonderful make ahead dessert. The cheesecake can be made 1 to 2 days in advance. Just keep in mind that if the caramel is already on the cake, it will harden in the fridge. Bring the cheesecake to room temperature before serving, or slice it with a hot knife for clean edges.

The recipe is scaled for a 9 inch pan. If you only have a 6 inch pan, halve the ingredients.

Why you’ll love this recipe

Here is what makes this one worth clearing an afternoon for.

• A crunchy Biscoff cookie crust. The spiced cookies bring a warm, caramelized flavor that a plain cracker crust simply cannot match.
• A creamy baked cheesecake. Room temperature cream cheese and Greek yogurt give the filling a smooth, rich texture with a gentle tang.
• Homemade salted caramel. Sugar, cream, butter, and salt turn into a glossy sauce you will want to keep in the fridge for ice cream and toast too.
• Make ahead friendly. Bake it a day or two early and chill it until you are ready to serve.
• A warm hint of cinnamon. A teaspoon in the batter ties the crust and the caramel together.

Nutrition at a glance, as listed by the source recipe, per serving.

Tools

Nothing on this list is unusual, but a few pieces of equipment make the whole process much smoother.

• A 9 inch springform pan with a removable bottom. This is what lets you release the cheesecake without flipping it upside down. Line the bottom with parchment paper, sandwiching it between the bottom plate and the ring of the pan.
• A rolling pin and a ziploc bag, or a food processor. Both crush the Biscoff cookies finely. In a bag with a rolling pin you can smack the cookies into a very fine crumb, and a food processor does the same job in seconds.
• An electric hand mixer. It makes the cheesecake batter extra smooth. If you do not have one, a spatula works at the start, and you can switch to a whisk once the mixture becomes fluid after the eggs go in. It takes more effort, but it works.
• A small saucepan with higher walls. The caramel bubbles up as it cooks, so a pan with tall sides is much safer than a shallow frying pan.
• A baking tray and a kettle. The tray sits on the bottom oven rack and holds about 1 inch of boiling water.
• An offset spatula. Handy for releasing the cheesecake, spreading caramel, and smoothing over cracks.
• A wire rack and a serving dish. For cooling the cheesecake and for the final transfer.

Ingredient notes

Amounts are grouped by component so you can shop and prep in one pass. Baking by weight is more accurate than measuring by volume, so a kitchen scale is worth using here. The smallest amounts stay in teaspoons and tablespoons because most home scales are not accurate under about 10 grams.

For the Biscoff crust

• 350 g Biscoff cookies, about 45 cookies. They give the crust its warm, spiced flavor.
• 150 g unsalted butter, melted. This is what holds the crumbs together.

For the cheesecake filling

• 750 g cream cheese, 3 bricks, softened to room temperature. Use brick style cream cheese, not spreadable tub cream cheese.
• 150 g granulated sugar.
• 250 g Greek yogurt at room temperature. It adds moisture and a creamy, tart flavor.
• 1 tablespoon vanilla extract.
• 1 teaspoon ground cinnamon. Add more if you want a more distinct cinnamon flavor.
• 4 large eggs at room temperature so they incorporate seamlessly.

For the salted caramel

• 150 g granulated sugar.
• 150 g heavy cream at room temperature. Cold cream can harden the melted sugar on contact.
• 60 g unsalted butter at room temperature.
• 1/2 teaspoon salt. Regular sea salt or table salt dissolves quickly in the caramel. I finish the top with a pinch of Maldon flaky salt for crunch.

How it comes together

Biscoff crust

1. Line a 9 inch springform pan with parchment paper on the bottom, sandwiched between the bottom plate and the ring. Set aside.
2. Place the Biscoff cookies in a ziploc bag and smack them with a rolling pin until very finely crushed. A food processor works too. Transfer the crumbs to a large mixing bowl.
3. Add the melted butter and mix with a spatula until the crumbs are saturated and resemble wet sand. Transfer the mixture to the lined pan.
4. Press it firmly into a flat layer on the bottom and up the sides, about three quarters of the way up. Let the crust chill in the fridge while you make the filling.

Cheesecake filling

1. Preheat the oven to 325°F. Place an empty baking tray on the bottom rack for the water later, and boil some water in a kettle.
2. In a large mixing bowl, add the cream cheese, sugar, Greek yogurt, vanilla extract, and cinnamon. Mix on low speed with an electric hand mixer until very creamy and smooth with no lumps.
3. Add the eggs one at a time, mixing on low speed before adding the next, until the batter is glossy, thick, and pourable.
4. Pour the batter into the chilled crust.
5. Pour about 1 inch of boiling water into the tray on the bottom rack, then place the cheesecake on the middle rack. Bake for about 60 to 65 minutes, until the outer 2 inches are set but the middle is still very jiggly. The listed cook time of 1 hour 25 minutes gives you a little breathing room if your oven runs cool.
6. Cool on a wire rack at room temperature for at least 1 to 2 hours, then chill in the fridge for at least 4 hours or overnight until firm.

Salted caramel

1. Add the granulated sugar to a small saucepan and heat on medium until it is completely melted and turns an amber color.
2. Slowly pour in the heavy cream while stirring at the same time. The mixture bubbles up before settling. If the cream was too cold and the sugar hardened, keep heating and stirring until it dissolves again.
3. When the caramel has thickened enough to coat the back of a spoon, remove the saucepan from the heat. Stir in a few cubes of butter at a time until melted and combined, then stir in the salt.
4. Transfer the caramel to a small bowl and let it cool completely at room temperature or in the fridge.
5. Run an offset spatula between the cheesecake and the sides of the pan, release the cheesecake, and transfer it to a serving dish.
6. Before serving, either pour the caramel over the top and spread it with an offset spatula, or slice the cheesecake and drizzle each piece individually.

Tips for making the best salted caramel cheesecake

Most cheesecake problems come down to temperature and timing. These are the habits that keep this bake smooth and crack free.

• Let everything come to room temperature. Cream cheese is the big one. Cold cream cheese is hard to mix, especially with a spatula, and it can leave cold chunks in the batter that never smooth out. Follow every room temperature note in the recipe and you will have an easier time.
• Use a pan of hot water instead of a full water bath. Place a baking tray on the bottom oven rack and the cheesecake on the middle rack, then pour about 1 inch of boiling water into the tray. The easiest order is to set the tray in the oven first and fill it from a kettle. The steam creates a humid environment that helps prevent cracking, and the tray catches any leaks from the springform pan.
• Do not overbake. An overbaked cheesecake turns grainy, dry, and cracked, and no amount of caramel hides that.
• Use the jiggle test. With oven mitts, hold both sides of the pan and gently shake it. If the outer 2 inches are set but the middle still jiggles, the cheesecake is ready to come out.
• If you think it is overbaked, move it straight to the fridge. Going from the oven to the cold stops the cooking faster than leaving it on the counter.
• Fix cracks after chilling. Run a metal offset spatula under hot water, pat it dry, then glide it across the surface toward the crack. Repeat until the heat softens the cheesecake enough to fill the gap. This works best after the cheesecake has chilled for several hours or overnight.
• Serve the caramel at room temperature. Straight from the fridge it is thick and stiff, and it will drag across the surface instead of flowing.

The jiggle test is the one check worth trusting. A slightly wobbly center means a creamy slice once it chills, while a firm center usually means it has already gone too far.

Storage

Keep this salted caramel cheesecake in the refrigerator, either covered or in an airtight container, for up to 3 days. If you have leftovers, they can be frozen in an airtight container for up to 1 month. Let them thaw overnight in the fridge before serving.

If the caramel is already on top, remember that it will firm up in the cold. Bring the slices to room temperature for a few minutes, or run a knife under hot water, dry it, and slice for cleaner edges.

More Cheesecakes

Cheesecake is one of those desserts with plenty of room to play. If this salty sweet combination won you over, keep an eye on the blog for more cheesecake ideas, from simple baked classics to lighter versions that suit warmer days.

In the meantime, this salted caramel version is a lovely place to start, especially with a hot cup of coffee on a cool afternoon.

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Salted Caramel Cheesecake

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Salted Caramel Cheesecake If you love a dessert where salty and sweet meet in the same bite, this salted caramel cheesecake deserves a spot on your fall baking list. A crunchy Biscoff cookie crust holds a rich, creamy baked cheesecake filling, and a homemade salted caramel sauce is spooned over the top just before serving.

• Total Time: 370 min
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

Biscoff Crust
350 g biscoff cookies
150 g unsalted butter, melted

Cheesecake
750 g cream cheese, softened to room temperature, (3 bricks)
150 g granulated sugar
250 g greek yogurt, room temperature
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs, room temperature

Salted Caramel
150 g granulated sugar
150 g heavy cream, room temperature
60 g unsalted butter, room temperature
1/2 teaspoon salt

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Instructions

Biscoff Crust
1-Line a 9″ springform pan with parchment: Line a 9″ springform pan with parchment paper on the bottom of the pan (sandwiched in between the bottom plate and ring of the pan). Set aside.
2-Place the biscoff cookies into a ziploc: Place the biscoff cookies into a ziploc bag. Use a rolling pin to smack the cookies until they’re very finely crushed. You can also use a food processor for this. Transfer the crushed cookies to a large mixing bowl.
3-Add melted butter to the crushed cookies: Add melted butter to the crushed cookies and mix with a spatula until the crumbs are all saturated and the mixture resembles wet sand. Transfer the mixture to your lined pan.
4-Use a spatula or the flat bottom: Use a spatula or the flat bottom of a cup to firmly press the crust mixture into a flat layer on the bottom of the pan and up the sides of the pan, about ¾ of the way up. Let the crust chill in the fridge while you make the cheesecake mixture.

Cheesecake
5-Preheat the oven to 325°F: Preheat the oven to 325°F. Place an empty baking tray on the bottom rack of the oven that we’ll use as a water bath later. In a kettle, boil some water.
6-In a large mixing bowl (wipe down: In a large mixing bowl (wipe down the bowl you used for the crust mixture and re-use it), add the cream cheese, sugar, greek yogurt, vanilla extract, and cinnamon. Use an electric hand mixer to mix on low speed until it becomes very creamy and smooth with no lumps.
7-Add one egg at a time, mixing: Add one egg at a time, mixing it in on low speed before adding the next, until you have a glossy and thick but pourable batter.
8-Pour the batter into your chilled crust: Pour the batter into your chilled crust.
9-Pour about 1″ of boiling water into: Pour about 1″ of boiling water into the baking tray on the bottom rack of the oven. Place your cheesecake on the middle rack. Bake for about 60-65 minutes or until the outer 2″ of the cheesecake are set but the middle is still very jiggly.
10-Let the cheesecake cool on a wire: Let the cheesecake cool on a wire rack at room temperature for at least 1-2 hours before chilling it in the fridge for at least 4 hours or overnight to allow it to firm up.

Salted Caramel
11-In a small saucepan, add the granulated: In a small saucepan, add the granulated sugar. Heat the sugar on medium heat until it’s completely melted and turns an amber colour.
12-Slowly pour in the heavy cream while: Slowly pour in the heavy cream while stirring at the same time. The mixture will bubble up before settling. If your heavy cream was too cold and caused the sugar to harden, just continue heating and stirring the mixture until it dissolves again.
13-When the caramel has slightly thickened enough: When the caramel has slightly thickened enough to coat the back of a spoon, remove the saucepan from the heat. Stir in a few cubes of butter at a time until completely melted and combined. Finally, stir in the salt.
14-Transfer the salted caramel to a small: Transfer the salted caramel to a small bowl to cool completely at room temperature or in the fridge.
15-Run an offset spatula between the cheesecake: Run an offset spatula between the cheesecake and the sides of the pan. Release the cheesecake from the pan and transfer it to a serving dish.
16-Before serving, you can either pour the: Before serving, you can either pour the caramel on top of the cheesecake and use an offset spatula to spread it or cut the cheesecake into slices and drizzle each piece with caramel individually.

Last Step:

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• Prep Time: 45 min
• Cook Time: 85 min
• Method: bake

Nutrition

• Calories: 775
• Sugar: 43
• Sodium: 573
• Fat: 54
• Saturated Fat: 31
• Carbohydrates: 63
• Fiber: 1
• Protein: 12
• Cholesterol: 205