If you have a sweet tooth and love a blend of rich, creamy textures paired with a satisfying crunch, the Salted Caramel Cheesecake with Biscoff Crust Recipe is an absolute dream come true. It combines the irresistible spiced crunch of Biscoff cookies pressed into a buttery crust with a luxuriously smooth cheesecake filling, all crowned with a luscious, homemade salted caramel sauce that perfectly balances sweet and salty. Whether you’re treating yourself or impressing friends, this cheesecake is a guaranteed showstopper that’s surprisingly simple to make but utterly decadent in every bite.

A slice of cheesecake sits on a white plate with scalloped edges. The cheesecake has three layers: the bottom crust is a thin, crumbly brown layer; the middle layer is thick, creamy, and light beige with a slightly grainy texture; the top layer is a smooth, shiny caramel sauce that gently drips down one side. Next to the slice, there is a golden fork resting on the plate. In the background, the remaining cheesecake, with an even caramel top and thick crust, is slightly blurred. The whole scene is placed on a checkered cloth over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully chosen to build layers of flavor and texture, from the caramelized notes in the crust to the velvety cheesecake filling and silky salted caramel topping. These essentials come together beautifully without the need for fancy or hard-to-find items.

Biscoff cookies (350 g): The star of the crust, these spiced cookies bring a wonderful caramel flavor and crunchy texture.
Unsalted butter (150 g + 60 g): Melted butter binds the crust together and adds richness to the caramel sauce.
Cream cheese (750 g): The creamy, smooth base of the cheesecake, softened to room temperature for perfect mixing.
Granulated sugar (150 g + 150 g): Sweetens both the cheesecake filling and the caramel topping, allowing for balanced sweetness.
Greek yogurt (250 g): Adds a slight tang and creaminess while lightening the cheesecake texture.
Vanilla extract (1 tbsp): Enhances the overall flavor with a warm, fragrant note.
Ground cinnamon (1 tsp): A subtle hint of spice that harmonizes with the Biscoff crust.
Large eggs (4): Provide structure and help create that rich, custardy cheesecake consistency.
Heavy cream (150 g): Whisked into the caramel for a beautifully smooth and luscious sauce.
Salt (½ tsp): The key to turning caramel from sweet to perfectly salted for depth and contrast.

How to Make Salted Caramel Cheesecake with Biscoff Crust Recipe

Step 1: Prepare the Biscoff Crust

Start by lining a 9-inch springform pan with parchment paper to prevent sticking. Then crush your Biscoff cookies finely—either by using a rolling pin in a sealed bag or a food processor. Once crushed, stir in melted butter until the crumbs look like wet sand. Firmly press this mixture into the bottom and up about three-quarters of the sides of your pan. Chill the crust in the fridge to set while you prepare your cheesecake batter.

Step 2: Mix the Cheesecake Filling

Preheat your oven to 325°F and get ready for a water bath by placing an empty tray on the lower rack. Beat together softened cream cheese, sugar, Greek yogurt, vanilla, and cinnamon with a mixer until silky and lump-free. Incorporate the eggs one by one, mixing until the batter becomes glossy, thick, but still pourable. Pour this luscious mix over your chilled Biscoff crust, smoothing the top gently.

Step 3: Bake the Cheesecake

Fill the empty pan at the bottom of the oven with boiling water to create steam, which helps prevent cracking and ensures a creamy texture. Bake the cheesecake on the middle rack for around 60 to 65 minutes until the edges are set but the center jiggles slightly. Let it cool at room temperature for a couple of hours before transferring to the fridge for at least 4 hours or overnight, so it can fully firm up.

Step 4: Make the Salted Caramel Sauce

In a saucepan, gently melt the granulated sugar until it turns a deep amber color, then slowly stir in the heavy cream—the mixture will bubble vigorously but keep stirring. Add the butter one cube at a time off the heat until fully melted, then finish with salt. Allow this incredible salted caramel to cool to room temperature or chill in the fridge so it thickens slightly and becomes perfect for drizzling.

Step 5: Assemble and Serve

Run a spatula around the edges of the cheesecake to loosen it from the pan before releasing the springform ring. Transfer your cheesecake to a beautiful serving dish and pour the cooled salted caramel over the top, either spreading evenly with a spatula or drizzling over individual slices for that extra wow factor.

How to Serve Salted Caramel Cheesecake with Biscoff Crust Recipe

The image shows a cheesecake with three visible layers on a white scalloped plate sitting on a brown and white checkered cloth. The bottom layer is a thick, crumbly brown crust that forms the base and sides. Above the crust is a thick, creamy, pale beige cheesecake layer with a smooth texture. The top layer is a shiny, rich caramel glaze that evenly covers the cheesecake and slightly drips down the side. Some caramel is spread on the plate near the cheesecake. In the background, there is a white pot with a blurred plant and soft neutral tones. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A handful of crushed Biscoff cookies sprinkled on top adds a delightful crunch contrast, while a pinch of flaky sea salt elevates the salted caramel’s flavor. Fresh berries or a dollop of whipped cream provide a fresh, light counterpoint that tastes as lovely as it looks.

Side Dishes

Serve this cheesecake with a simple espresso or a cup of rich, dark coffee to cut through the sweetness. For a fruity complement, consider a side of poached pears or a tart berry compote that brightens each bite.

Creative Ways to Present

Try layering the cheesecake slices on a platter with alternating drizzles of caramel and chocolate sauce for an elegantly casual vibe. You can also serve mini portions in clear jars or glasses with caramel layers for a modern twist that’s perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cheesecake tightly in plastic wrap or store in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days, making it a great make-ahead treat for the week.

Freezing

You can freeze this cheesecake by wrapping it firmly in plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months. Thaw it slowly overnight in the fridge for the best texture before serving.

Reheating

Since cheesecake is best served chilled or at room temperature, avoid reheating. Instead, allow frozen pieces to thaw completely in the fridge to enjoy that perfect creamy texture and flavor balance.

FAQs

Can I use regular cookies instead of Biscoff cookies for the crust?

Certainly! While Biscoff cookies add a unique caramel and spice flavor, you can substitute with graham crackers, digestive biscuits, or any spiced cookies you love to create a tasty crust.

Is it necessary to use a water bath when baking this cheesecake?

The water bath helps the cheesecake bake gently and evenly, preventing cracks and giving it that silky smooth texture. It’s highly recommended for the best results.

Can I make the salted caramel sauce in advance?

Yes, the salted caramel can be made ahead of time and stored in the fridge. Reheat gently before drizzling if it gets too thick, or let it sit at room temperature until pourable.

What if my caramel hardens when I add the cream?

This can happen if the cream is too cold. Just keep stirring over low heat until the sugar dissolves again and the caramel becomes smooth.

How do I prevent cracks in my cheesecake?

Aside from using a water bath, avoid overmixing your batter and don’t open the oven door during baking. Cooling the cheesecake gradually also helps prevent cracking.

Final Thoughts

There is something undeniably comforting and indulgent about the Salted Caramel Cheesecake with Biscoff Crust Recipe that makes it perfect for any celebration or a cozy weekend treat. Its layers of texture, harmonious flavors, and the satisfying contrast of salty and sweet really make it a standout dessert to savor. I truly hope you enjoy making and sharing this delightful cheesecake as much as I do!

Salted Caramel Cheesecake with Biscoff Crust Recipe