Description

Indulge in the rich and creamy layers of this Salted Caramel Cheesecake, perfectly balanced with a crunchy Biscoff crust and luxurious salted caramel sauce.

Ingredients

Scale

1 cup granulated sugar (200g)

5 tbsp unsalted butter

room temp and sliced (70g)

½ cup heavy cream

warmed up (120g)

1 tsp vanilla extract

1 tsp salt

200g Biscoff cookies (about 26 cookies)

6 tbsp unsalted butter

melted (85g)

32 oz full-fat cream cheese

room temp (4 8oz blocks or 907g)

1 cup granulated sugar (200g)

2 tsp vanilla

4 large eggs

room temp

⅓ cup heavy cream

room temp (80g)

½ cup sour cream

room temp (120g)

1 tbsp cornstarch

⅔ cup caramel sauce from above

remaining salted caramel sauce

optional: Flakey sea salt for garnish

Instructions

To make the salted caramel sauce, heat the granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a golden amber color.
Add the sliced butter and stir until melted and combined.
Slowly pour in the warmed heavy cream while stirring; the mixture will bubble vigorously.
Once combined, remove from heat and stir in the vanilla extract and salt. Set aside to cool.
For the crust, crush the Biscoff cookies in a food processor and combine with melted butter. Press this mixture into the bottom of a springform pan and freeze for 10 minutes.
For the cheesecake, beat the cream cheese and granulated sugar in a large bowl until smooth. Add the vanilla and mix until well combined.
Add eggs one at a time, mixing well after each addition. Then, mix in the heavy cream, sour cream, and cornstarch until smooth.
Pour in the cooled salted caramel sauce and gently fold until just combined.
Pour the cheesecake batter over the crust in the springform pan and smooth the top.
Bake in a preheated oven at 325°F (160°C) for 30-35 minutes or until the edges are set but the center is still a bit wobbly.
Let it cool completely before refrigerating for at least 4 hours or overnight.
Serve topped with remaining salted caramel sauce and a sprinkle of flakey sea salt, if desired.

Notes

For best results, use room temperature ingredients for the cheesecake. Make sure to cool the cheesecake completely before refrigerating.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 22g
Sodium: 210mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Carbohydrates: 24g
Protein: 3g
Cholesterol: 55mg

Keywords: Salted Caramel Cheesecake, Cheesecake Recipe, Biscoff Crust, Dessert