With a warm, inviting aroma wafting through the kitchen, I found myself lost in the buttery crunch of Biscoff cookies transforming into the crust of the best salted caramel cheesecake. The moment that velvety cheesecake met the rich layers of homemade salted caramel, I knew this dessert was destined to be the star of any gathering. Not only is this cheesecake strikingly beautiful, with its glossy caramel finish and delicate sprinkle of sea salt, but it’s also incredibly easy to whip up, ensuring you can impress your friends and family without spending hours in the kitchen. Each creamy bite offers a delightful balance of sweet and salty, making it a sensational treat for any palate. Are you ready to unlock the secrets to making this show-stopping dessert? Let’s dive in!
Why Will You Love This Cheesecake?
Irresistible Flavor: The rich layers of salted caramel meld perfectly with the creamy cheesecake, creating a taste experience that’s both indulgent and unforgettable.
Easy to Make: You don’t need to be a master baker! With simple steps, anyone can create a stunning dessert that looks and tastes gourmet.
Perfect for Gatherings: This cheesecake is bound to wow your guests. Its striking appearance and delightful flavor make it a centerpiece for celebrations or a cozy dinner at home.
Versatile Toppings: Elevate your cheesecake further by pairing it with fresh berries or a side of whipped cream. You can also explore flavors by trying variations like Caramel Apple Nachos for a twist!
Make Ahead: Preparing this cheesecake in advance saves time on busy days, allowing the flavors to deepen overnight for an even more satisfying dessert.
Decadent Texture: With a silky, smooth mouthfeel, each bite melts in your mouth, striking a perfect balance of creamy and crunchy thanks to the Biscoff crust.
Salted Caramel Cheesecake Ingredients
Here’s everything you’ll need to create this indulgent Salted Caramel Cheesecake!
For the Cheesecake Filling
• Cream Cheese – provides richness and creaminess; be sure to use full-fat for the best texture.
• Granulated Sugar – sweetens the filling and adds structure; you can swap in brown sugar for a more complex flavor.
• Eggs – bind ingredients together; using room temperature eggs ensures a smoother batter.
• Sour Cream – adds moisture and tanginess; Greek yogurt is a great substitute if you prefer.
• Heavy Cream – contributes to the rich texture; if you don’t have heavy cream, whipping cream will work too.
• Cornstarch – stabilizes the filling for a smooth texture; don’t skip this step!
• Vanilla Extract – enhances the flavor; always choose pure vanilla extract for the best taste.
For the Crust
• Biscoff Cookies – forms the crust with a unique, caramelized flavor; graham crackers can be an alternative.
• Unsalted Butter – binds crust ingredients together and adds flavor; make sure it’s melted before mixing.
For the Salted Caramel Sauce
• Granulated Sugar – slowly melted to create the base of the caramel; just be patient while ensuring it doesn’t burn!
• Unsalted Butter – adds richness to the caramel; use it at room temperature for better blending.
• Heavy Cream – creates a smooth caramel sauce; warm it slightly before mixing in to avoid solidifying.
• Coarse Sea Salt – deepens the flavor; don’t hold back on this for that perfect sweet-salty balance.
Now that you have the ingredients for your Salted Caramel Cheesecake, you’re just a few steps away from a dessert that will undoubtedly impress!
Step‑by‑Step Instructions for Salted Caramel Cheesecake
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine finely crushed Biscoff cookies and melted unsalted butter, stirring until the mixture resembles wet sand. Press this crumbly mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for about 10 minutes, until set, and let it cool while you prepare the filling.
Step 2: Make the Salted Caramel Sauce
In a medium saucepan over low heat, add granulated sugar and gently stir until it melts and turns a deep amber color, about 10-15 minutes. Once melted, remove from heat and whisk in room temperature unsalted butter until fully blended. Carefully add warm heavy cream, coarse sea salt, and vanilla extract, mixing until smooth. Allow the caramel to cool while you make the cheesecake filling.
Step 3: Make the Cheesecake Filling
In a stand mixer, beat the cream cheese until creamy and smooth, about 2-3 minutes. Gradually add granulated sugar and pure vanilla extract, mixing well. Introduce eggs one at a time, making sure to mix on low speed to avoid aerating the batter. Finally, add sour cream, heavy cream, cornstarch, and the cooled salted caramel sauce, blending until the mixture is fully incorporated and silky.
Step 4: Bake Cheesecake
Pour the luscious cheesecake filling onto the cooled Biscoff crust, smoothing the top. Prepare a water bath by placing the springform pan in a larger baking dish, adding hot water to the outer dish. Bake in the preheated oven at 325°F (160°C) for 55-65 minutes. The edges should be firm, while the center remains slightly jiggly.
Step 5: Chill & Serve
Once baked, turn off the oven and crack the door, allowing the cheesecake to cool gradually inside for an hour. Afterward, refrigerate for at least 6 hours or preferably overnight to set. When ready to serve, gently remove the cheesecake from the springform pan and drizzle with remaining salted caramel sauce. Finish with a light sprinkle of coarse sea salt, and slice into portions.
Expert Tips for Salted Caramel Cheesecake
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Perfect Room Temperature: Ensure all dairy ingredients are at room temperature for a smooth cheesecake filling; this helps everything blend seamlessly.
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No Rush on Caramel: Take your time melting the sugar. Stir gently and patiently to avoid burning, and make sure you achieve that rich amber color for the best salted caramel.
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Water Bath Wisdom: Using a water bath helps prevent cracking; be sure to wrap your springform pan in foil to keep water from seeping in.
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Check for Doneness: A slight jiggle in the center of your cheesecake is a good sign! It will firm up as it cools.
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Chill for Flavor: Don’t skip the chilling time! The flavors deepen overnight, ensuring your salted caramel cheesecake tastes even better the next day.
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Common Mistake to Avoid: Overmixing the batter can incorporate too much air, resulting in cracks. Mix just until combined for a perfect finish.
Salted Caramel Cheesecake Variations
Feel free to add your personal touch to this recipe and create your own dreamy variations!
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Graham Cracker Crust: Swap Biscoff cookies for crushed graham crackers for a classic cheesecake taste. It’s buttery and delicious, perfect for a lighter base!
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Chocolate Ganache Layer: Create a decadent surprise by layering chocolate ganache beneath the salted caramel. Just melt chocolate with cream, let it cool slightly, and spread it across your crust before adding the cheesecake filling.
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Berry Swirl: For a fruity twist, add a swirl of your favorite berry preserves into the cheesecake batter before baking. This adds a pop of color and a delightful tartness to balance the sweetness.
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Nutty Crunch: Sprinkle finely chopped pecans or walnuts into your crust for an added crunch and nutty flavor. The texture contrast is absolutely divine!
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Spiced Touch: Add a pinch of cinnamon or nutmeg to the cheesecake filling for a warm, cozy flavor that works beautifully with the caramel. You’ll be amazed at how it transforms the experience!
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Vegan Option: Substitute cream cheese with a vegan alternative, use flax eggs, and replace heavy cream with coconut cream for a delightful vegan cheesecake that everyone will love.
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Add a Kick: Incorporate a splash of bourbon or rum into the salted caramel sauce for a boozy twist that elevates the taste to new heights. A little goes a long way in adding depth!
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Simpler Caramel: If you’re short on time, you can use store-bought caramel sauce instead of making it from scratch. It’s a convenient option and still adds that sweet, salty satisfaction.
If you’re enjoying the journey of flavors, you may also want to explore a delightful twist with Strawberry Cheesecake Cinnamon Rolls or indulge in the sweet richness of Caramel Corn Sweetened for another treat!
Make Ahead Options
This Salted Caramel Cheesecake is perfect for meal prep and can save you precious time during busy weeks! You can prepare the Biscoff crust up to 24 hours in advance by pressing the crumbs into the pan, then covering it tightly with plastic wrap and refrigerating. For the salted caramel sauce, it can be made up to 3 days prior; store it in an airtight container in the refrigerator. When you’re ready to finish, mix the cheesecake filling and pour it over the crust before baking. Simply follow the original baking and chilling instructions, and you’ll have a luscious dessert that is just as delicious as if you made it all in one day!
What to Serve with Best Salted Caramel Cheesecake
Picture a delightful gathering where every bite of your cheesecake is complemented by harmonious sides and drinks, elevating your dessert experience.
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Fresh Berries: Juicy strawberries or tart raspberries cut through the richness of the cheesecake, offering a burst of freshness that enhances every bite. Drizzle with a bit of honey for extra sweetness.
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Whipped Cream: Light and fluffy, a dollop of homemade whipped cream adds a beautiful presentation and a creamy texture that pairs beautifully with the cheesecake’s salty caramel notes.
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Coffee: A steaming cup of strong coffee, whether black or with a splash of cream, balances the sweetness, making it perfect for finishing off your meal.
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Chocolate Shavings: Add a silhouette of dark chocolate shavings on top of the cheesecake for a touch of indulgence. The bitterness of chocolate embraces the sweet tones, creating an exquisite flavor profile.
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Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside the cheesecake. It melts beautifully, adding another layer of temperature and texture to the dessert experience.
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Nutty Crust Crumble: Toast some pecans or walnuts and use them as a crunchy topping. Their earthy flavor contrasts the sweetness, while their texture provides an appealing bite alongside the creamy cheesecake.
How to Store and Freeze Salted Caramel Cheesecake
Fridge: Store the cheesecake in an airtight container for up to one week. Be sure to cover it well to preserve the flavors and prevent it from absorbing other odors.
Freezer: For longer storage, freeze the cheesecake without the salted caramel topping for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Reheating: To enjoy the cheesecake after freezing, thaw it in the fridge overnight. It’s best served chilled, topped with fresh salted caramel just before serving to retain that delightful taste.
Serving Suggestion: For an extra touch, consider adding fresh fruit on top right before serving to enhance the flavor and presentation!
Salted Caramel Cheesecake Recipe FAQs
What kind of cream cheese should I use for the Cheesecake?
Absolutely! Always opt for full-fat cream cheese for the best richness and creamy texture. Low-fat or non-fat varieties can result in a rubbery consistency, which we definitely want to avoid in our dreamy salted caramel cheesecake.
How should I store the Salted Caramel Cheesecake?
Store your cheesecake in an airtight container in the refrigerator for up to one week. Be sure to cover it fully to keep its flavors intact and to prevent it from picking up other kitchen odors. I often peel back the edges of the foil for easy access when I’m craving a slice!
Can I freeze the Salted Caramel Cheesecake?
Yes! For freezing, I recommend slicing the cheesecake and wrapping each slice tightly in plastic wrap, then placing them in a sealed freezer bag. This way, you can enjoy a piece any time you want. It’ll keep well for up to 2 months. Just thaw in the refrigerator overnight before serving!
What if my cheesecake cracks during baking?
No worries! Cracking can happen to the best of us. To help prevent this in the future, remember to bake your cheesecake in a water bath, which creates a moist environment. Also, always avoid overmixing your batter, as that incorporates too much air, leading to unwanted cracks.
Can I substitute any ingredients for dietary needs?
Definitely! If you have dietary restrictions, you can use Greek yogurt instead of sour cream for a lighter version. For a gluten-free crust, simply swap out Biscoff cookies for gluten-free cookies or graham crackers. Always ensure that any substitutes you make match the flavor profile you want for your salted caramel cheesecake.
How long does it take for the cheesecake to set properly?
I recommend chilling your cheesecake for at least 6 hours or overnight if possible for the best texture. This allows the flavors to meld beautifully and ensures a firm slice when you serve it. Trust me, patience pays off with this indulgent treat!
Salted Caramel Cheesecake That Melts in Your Mouth
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine finely crushed Biscoff cookies and melted unsalted butter, stiring until it resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for about 10 minutes. Let cool.
- In a medium saucepan over low heat, add granulated sugar and stir until it melts and turns amber in color, about 10-15 minutes. Remove from heat, add unsalted butter, warm heavy cream, and coarse sea salt, mixing until smooth.
- In a stand mixer, beat cream cheese until creamy. Gradually add sugar and vanilla extract, mixing well. Add eggs one at a time. Finally, add sour cream, heavy cream, cornstarch, and cooled caramel, blending until silky.
- Pour the cheesecake filling onto the cooled crust. Prepare a water bath in a larger baking dish with hot water and bake at 325°F (160°C) for 55-65 minutes until the edges are firm.
- After baking, turn off the oven and crack the door. Cool for an hour, then refrigerate for at least 6 hours or overnight. Remove from pan, drizzle with salted caramel, sprinkle sea salt, and slice.
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