Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Salted Caramel Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 14 hours 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Salted Caramel Cheesecake combines a buttery Biscoff cookie crust with a creamy, smooth, and rich cream cheese filling infused with homemade salted caramel sauce. The cheesecake is baked in a water bath for perfect texture, then topped with warm salted caramel and a sprinkle of flaky sea salt for an indulgent dessert experience perfect for special occasions or any time you crave a decadent treat.

Ingredients

Units Scale

Salted Caramel Sauce

  • 1 cup granulated sugar (200g)
  • 5 tbsp unsalted butter, room temperature and sliced (70g)
  • 1/2 cup heavy cream, warmed (120g)
  • 1 tsp vanilla extract
  • 1 tsp salt

Crust

  • 200g Biscoff cookies (about 26 cookies)
  • 6 tbsp unsalted butter, melted (85g)

Cheesecake Filling

  • 32 oz full-fat cream cheese, room temperature (4 8oz blocks or 907g)
  • 1 cup granulated sugar (200g)
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1/3 cup heavy cream, room temperature (80g)
  • 1/2 cup sour cream, room temperature (120g)
  • 1 tbsp cornstarch, sifted
  • 2/3 cup salted caramel sauce (from above), room temperature

Topping

  • Remaining salted caramel sauce, warmed
  • Optional: Flaky sea salt for garnish

Instructions

  1. Make Salted Caramel Sauce: Add the granulated sugar evenly to a dry, wide-bottomed light-colored pan and place it on the lowest flame. Cook the sugar slowly until it begins to melt, then gently stir with a dry whisk or spatula to help it melt evenly. Continue cooking while stirring gently until the sugar is fully melted and turns a deep golden color, which can take about 20 minutes. Avoid burning the sugar.
  2. Add Butter: Turn off the heat and add the room-temperature sliced butter to the caramel. Whisk gently; it may look separated but will blend after adding cream.
  3. Add Cream: Pour the warmed heavy cream into the caramel while whisking vigorously. The mixture will bubble and then become creamy. If it seizes, place back on low heat and stir until smooth.
  4. Finish Sauce: Stir in salt and vanilla extract, then transfer to a bowl or jar and let cool completely at room temperature.
  5. Prepare Crust: Preheat oven to 350°F (175°C). Line a 9″ springform pan with parchment paper on the bottom and sides, using oil or butter to help it stick.
  6. Make Crust Mixture: Pulse the Biscoff cookies in a food processor until fine crumbs form. Add melted butter and pulse to combine evenly.
  7. Form Crust: Press the cookie mixture firmly into the bottom of the springform pan, and push some up the sides if preferred. Make sure the crust is tightly packed.
  8. Bake Crust: Bake in the preheated oven for 7-8 minutes, then remove and reduce oven temperature to 325°F (163°C).
  9. Prepare Cheesecake Batter: Beat the cream cheese, sugar, and vanilla extract in a stand mixer with the paddle attachment for 2-3 minutes until smooth and creamy, scraping the bowl 2-3 times to incorporate all ingredients.
  10. Add Eggs: Lightly whisk eggs in a separate bowl and slowly add them to the batter while mixing on medium-low speed. Stop mixing as soon as eggs are combined and scrape the bowl.
  11. Add Dairy and Cornstarch: Add heavy cream, sour cream, and sifted cornstarch to the mixture and mix on medium-low speed until just combined. Scrape the bowl again to ensure uniformity without overmixing.
  12. Incorporate Salted Caramel: Mix in 2/3 cup of the room temperature salted caramel sauce until evenly blended. Taste and add more salt if desired.
  13. Prepare for Baking: Cover the springform pan exterior (bottom and sides) with two sheets of aluminum foil tightly to prevent water from leaking in during the water bath baking.
  14. Assemble Cheesecake: Pour the cheesecake batter into the baked crust and gently shake and tap the pan on the counter to remove air bubbles.
  15. Water Bath Setup: Place a large oven tray on the oven rack and fill it with 1-2 inches of boiling water. Carefully place the cheesecake pan into the water bath.
  16. Bake Cheesecake: Bake at 325°F (163°C) for 75-80 minutes without opening the oven door. The cheesecake should be firm at the edges and slightly jiggly in the center at the end of baking.
  17. Cool and Chill: Remove the cheesecake from the oven and cool at room temperature for 2 hours. Then refrigerate and chill overnight (about 12 hours). Do not remove the cheesecake from the pan before chilling.
  18. Serve: Remove the chilled cheesecake from the springform pan and place on a cake stand. Warm the remaining salted caramel in short increments until runny but not hot, then drizzle over the cheesecake and spread evenly. Optionally, sprinkle with flaky sea salt, slice, and enjoy.

Notes

  • Using room temperature ingredients helps achieve a smooth, creamy cheesecake batter.
  • Be patient when melting sugar for the caramel; melting over low heat prevents burning.
  • Wrapping the pan in foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
  • Baking in a water bath creates a moist environment that helps prevent cracking and ensures a creamy texture.
  • Do not open the oven during the first 70 minutes of baking to avoid temperature fluctuations.
  • Chilling the cheesecake overnight improves texture and flavor development.
  • For a stronger salted caramel flavor, add a sprinkle of flaky sea salt just before serving.

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