If you have a sweet tooth that craves creamy richness paired with that irresistible balance of salty and sweet, then this Salted Caramel Cheesecake Recipe is your new best friend. Imagine a luscious, velvety cheesecake resting on a spiced biscoff cookie crust, topped with a glossy, buttery salted caramel sauce that just melts in your mouth. Each bite delivers a harmonious blend of textures and flavors—from the crisp base to the smooth, tangy cheesecake, finished with that perfect caramel drizzle. Whether it’s a festive celebration or a treat-yourself kind of day, this cheesecake promises to delight and impress with every slice.
Ingredients You’ll Need
Gathering your ingredients is a joy with this Salted Caramel Cheesecake Recipe because every component plays an essential role in building its iconic flavor and texture. From the aromatic biscoff cookies to the creamy richness of the cream cheese, each ingredient works together to elevate this dessert into something truly special.
- Biscoff cookies (350 g, about 45 cookies): These give the crust its signature caramelized spice and crunch, setting the foundation for this cheesecake.
- Unsalted butter (150 g, melted for crust + 60 g room temperature for caramel): The butter binds the crust perfectly and adds luscious creaminess to the caramel topping.
- Cream cheese (750 g, softened to room temperature): The superstar of the cheesecake filling, providing that rich, smooth, and tangy base.
- Granulated sugar (150 g for filling + 150 g for caramel): Sweetens the cheesecake and caramel perfectly without overpowering them.
- Greek yogurt (250 g, room temperature): Adds a subtle tang and lightness, balancing the creaminess beautifully.
- Vanilla extract (1 tablespoon): Infuses warmth and depth into the cheesecake batter.
- Ground cinnamon (1 teaspoon): A subtle hint of spice that complements the biscoff crust and enhances the overall flavor.
- Large eggs (4, room temperature): Essential for structure and that creamy, custard-like texture.
- Heavy cream (150 g, room temperature): This makes the salted caramel smooth and luscious.
- Salt (1/2 teaspoon): Crucial for that perfect salted caramel balance, ensuring the sweetness is offset beautifully.
How to Make Salted Caramel Cheesecake Recipe
Step 1: Prepare the Biscoff Crust
Start by lining the bottom of a 9″ springform pan with parchment paper sandwiched between the plate and the pan ring—it’s a little trick that makes releasing the cheesecake so much easier. Crush your biscoff cookies into a fine crumb—using a rolling pin or a food processor works wonders here—and then mix them with melted butter until the mixture feels like wet sand. Press this mixture firmly into the bottom and partially up the sides of your pan for a sturdy crust that will hold all the creamy filling beautifully. Pop it in the fridge to chill while you focus on the cheesecake batter.
Step 2: Whip Up the Creamy Cheesecake Filling
Preheat your oven to 325°F and prepare a water bath to bake your cheesecake perfectly. In your mixing bowl, blend the softened cream cheese, sugar, Greek yogurt, vanilla extract, and cinnamon on low speed until smooth, silky, and lump-free. Next, incorporate the eggs one at a time, mixing gently after each addition to achieve a thick, glossy batter that’s still pourable. Pour this luscious mixture onto your chilled biscoff crust, spreading it evenly.
Step 3: Bake the Cheesecake
Set your cheesecake on the middle rack of the oven, with about an inch of boiling water in the tray on the bottom rack to create a gentle steam. Bake for 60 to 65 minutes or until the edges are set and firm but the center still jiggles slightly—this ensures that creamy texture we adore. Let the cheesecake cool on a wire rack for 1 to 2 hours, then refrigerate it for at least 4 hours or overnight to let it set perfectly.
Step 4: Make the Salted Caramel Sauce
For the crowning glory, melt sugar in a small saucepan over medium heat, stirring gently until it transforms into a rich amber caramel. Slowly add the heavy cream while stirring—you’ll notice it bubble up before settling down. Keep stirring to dissolve any hardened sugar bits if needed. Remove the pan from heat once the caramel thickens enough to coat a spoon’s back, then patiently whisk in butter cubes followed by salt—this is where that lovely salty-sweet signature develops. Let the caramel cool to room temperature before drizzling over your cheesecake.
Step 5: Assemble and Serve
Carefully run an offset spatula around the edges of your chilled cheesecake to release it from the pan, transferring it to a serving plate. You can either pour the cooled salted caramel evenly over the top and gently spread it out, or slice the cheesecake and drizzle caramel on each piece individually for a beautiful presentation. Either way, your Salted Caramel Cheesecake Recipe is ready to dazzle!
How to Serve Salted Caramel Cheesecake Recipe
Garnishes
Elevate your cheesecake with simple yet effective garnishes like a sprinkle of flaky sea salt to enhance the caramel, crushed Biscoff cookie crumbs for extra crunch, or even a few dollops of whipped cream. Fresh berries, such as raspberries or sliced strawberries, add a burst of color and a touch of tartness that beautifully contrasts the richness of the caramel.
Side Dishes
This cheesecake pairs wonderfully with light sides to balance the richness—think a cup of freshly brewed coffee or a glass of dessert wine like late harvest Riesling. A simple fresh fruit salad with a hint of mint also provides a refreshing companion to each luxurious bite.
Creative Ways to Present
Get creative with presentation by serving individual cheesecake jars topped with salted caramel and garnishes, or create a layered parfait with cheesecake crumbs, filling, and caramel sauce. You can even transform slices into decadent cheesecake ice cream sandwiches using biscoff cookies for an impressive and fun twist on this classic dessert.
Make Ahead and Storage
Storing Leftovers
To keep your salted caramel cheesecake fresh, cover it tightly with plastic wrap or store in an airtight container in the refrigerator. It will maintain its creamy texture and wonderful flavor for up to 4 days, allowing you to savor slices over several days—if it lasts that long!
Freezing
If you want to prepare this treat in advance or save leftovers for longer, freezing works well. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving to maintain that perfect texture.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer a slightly softer texture, let it sit at room temperature for 15 to 20 minutes before slicing and serving—this allows the flavors and textures to bloom without compromising the creamy consistency.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While biscoff cookies add a unique caramelized spice, you can substitute graham crackers, digestive biscuits, or even gingersnaps depending on your flavor preference. Just make sure to crush them finely and adjust butter as needed for the right crust consistency.
Do I have to use Greek yogurt in the cheesecake filling?
Greek yogurt adds a nice tang and lightness to the filling but isn’t mandatory. You can swap it with sour cream or even heavy cream for a richer texture. Keep in mind these changes may slightly alter the flavor profile.
Why is a water bath necessary for baking this cheesecake?
The water bath creates a moist baking environment that helps the cheesecake cook gently and evenly. It prevents cracking and encourages a velvety smooth center with a delicate texture.
Can I make the salted caramel sauce ahead of time?
Yes, you can prepare the caramel sauce days in advance. Store it in an airtight container in the fridge and gently warm it before using, stirring to restore its pourable consistency.
What if my caramel hardens when adding the cream?
This happens if the heavy cream is too cold. Simply return the pan to low heat and stir until the caramel dissolves again and becomes smooth—patience is key!
Final Thoughts
Trust me, once you try this Salted Caramel Cheesecake Recipe, it will earn a permanent spot in your dessert rotation. The blend of textures and flavors is truly magical, and it’s surprisingly approachable given the sumptuous results. Whether you make it for a special occasion or just because you deserve something wonderfully indulgent, this cheesecake never disappoints. So roll up your sleeves, gather those ingredients, and get ready to wow everyone with a dessert that’s every bit as delicious as it sounds.
Print
Salted Caramel Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Salted Caramel Cheesecake combines a buttery Biscoff cookie crust with a creamy, smooth cheesecake filling infused with Greek yogurt and cinnamon. Baked in a water bath for a perfect texture, it is topped with a luscious homemade salted caramel sauce, creating a harmonious balance of sweet and salty flavors. Ideal for special occasions and dessert lovers seeking a rich, elegant treat.
Ingredients
Biscoff Crust
- 350 g Biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
Cheesecake Filling
- 750 g cream cheese (3 bricks, softened to room temperature)
- 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 Sauce
- 150 g granulated sugar
- 150 g heavy cream (room temperature)
- 60 g unsalted butter (room temperature)
- 1/2 teaspoon salt
Instructions
- Prepare Biscoff Crust: Line a 9-inch springform pan with parchment paper on the bottom. Crush 350 g of Biscoff cookies finely using a rolling pin or food processor. Mix the crushed cookies with 150 g of melted unsalted butter until the mixture resembles wet sand. Press the crust mixture firmly into the bottom and up three-quarters of the sides of the prepared pan. Chill in the refrigerator while preparing the filling.
- Mix Cheesecake Filling: Preheat the oven to 325°F (160°C) and place an empty baking tray on the bottom rack for a water bath. In a large mixing bowl, combine 750 g softened cream cheese, 150 g granulated sugar, 250 g Greek yogurt, 1 tablespoon vanilla extract, and 1 teaspoon ground cinnamon. Using an electric hand mixer on low speed, beat until smooth and creamy with no lumps.
- Add Eggs: Add 4 eggs one at a time into the cream cheese mixture, mixing on low speed after each addition until the batter is glossy, thick, yet pourable.
- Assemble and Bake: Pour the cheesecake batter into the chilled crust. Pour about 1 inch of boiling water into the empty baking tray on the bottom rack. Place the cheesecake on the middle rack and bake for 60-65 minutes until the edges are set but the center remains jiggly.
- Cool Cheesecake: Remove the cheesecake from the oven and allow it to cool on a wire rack at room temperature for 1-2 hours. Then refrigerate it for at least 4 hours or overnight to fully set.
- Make Salted Caramel Sauce: In a small saucepan, heat 150 g granulated sugar over medium heat, stirring occasionally until melted and amber-colored. Slowly add 150 g heavy cream while stirring; the mixture will bubble. If it hardens, continue stirring and heating until smooth. Remove from heat and stir in 60 g unsalted butter in cubes until melted. Stir in 1/2 teaspoon salt. Cool the caramel at room temperature or refrigerate.
- Serve: Run an offset spatula around the edges of the cheesecake to loosen it from the pan ring, then remove the ring and transfer the cheesecake to a serving dish. Pour the cooled salted caramel on top and spread evenly or drizzle over individual slices.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
- The water bath helps prevent cracking and promotes even baking.
- Chilling the crust before adding the batter helps it hold structure.
- If heavy cream is cold when added to caramel, it may seize; just heat and stir gently until smooth.
- Use an offset spatula to remove the cheesecake gently to keep its shape intact.
- The cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
Your email address will not be published. Required fields are marked *