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Easy Baked Salted Caramel Cheesecake with Biscoff Crust

A decadent slice of salted caramel cheesecake with a thick brownie crust and rich caramel drizzle.
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Make this rich, creamy baked salted caramel cheesecake featuring a buttery Biscoff cookie crust and topped with a homemade salted caramel drizzle. This recipe delivers decadent flavor with straightforward steps for the home cook.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1/2 cup homemade or store-bought salted caramel sauce, plus more for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix the Biscoff cookie crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar and flour until just combined. Mix in the vanilla extract and salt.
  4. Pour in the heavy cream and mix on low speed until incorporated. Add the eggs one at a time, mixing only until each egg is just blended into the batter. Do not overmix.
  5. Gently fold in 1/2 cup of the salted caramel sauce into the cheesecake batter.
  6. Pour the filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This creates a water bath for even baking.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cooled, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Before serving, carefully run a thin knife around the edge before releasing the springform side. Drizzle generously with the remaining salted caramel sauce.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting the recipe.
  • If you skip the water bath, bake time may be shorter, but the texture might not be as smooth.
  • You can substitute graham cracker crumbs for Biscoff cookies if you do not have them available.

Nutrition

Find it online: https://mdlatdmm.com/salted-caramel-cheesecake-recipe-easy/