Introduction

Indulge in the rich and creamy delight of Biscoff Salted Caramel Cheesecake. This dessert combines the unique spiced flavor of Lotus Biscoff cookies with the lusciousness of a smooth cheesecake, all topped with a decadent salted caramel sauce. It’s perfect for special occasions or any time you crave a sweet treat.

A round cheesecake with three visible layers sits on a white marbled textured surface; the bottom layer is a crumbly, dark brown crust, the thick middle layer is a smooth, light beige cheesecake, and the top layer is a shiny caramel sauce that drips down the sides in rich golden streams. On top of the caramel, there are eight small square pieces of a crumbly brown topping evenly spaced around the edge. The background is dark and blurry, highlighting the cake's textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages Lotus Biscoff cookies

24 oz full-fat cream cheese, softened

1 cup granulated sugar

3 large eggs, room temperature

1 cup heavy cream

1 tsp pure vanilla extract

1 jar store-bought salted caramel sauce (or homemade)

Optional: 1/4 cup Lotus Biscoff spread

Butter (for crust, quantity as needed)

Instructions

Step 1: Preheat the oven to 175°C (350°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper and wrap the outside tightly with two layers of foil. Finely crush one package of Biscoff cookies, then combine the crumbs with enough melted butter to bind. Press the mixture firmly onto the bottom and slightly up the sides of the pan. Pre-bake for 8-10 minutes until lightly golden. Reduce the oven temperature to 160°C (325°F).

Step 2: Prepare a water bath if desired. In a stand mixer, beat the softened cream cheese for 2-3 minutes until smooth. Gradually add the granulated sugar, beating until light and fluffy. Reduce speed to low and add eggs one at a time, mixing just until combined. Gently fold in heavy cream, vanilla extract, and the optional Biscoff spread until just combined. Pour the filling over the pre-baked crust and gently tap the pan to release air bubbles.

Step 3: Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan, filling halfway up the sides of the springform pan. Bake for 60-80 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove from the water bath and foil, then cool on a wire rack to room temperature for 2-3 hours. Cover loosely and refrigerate for at least 6-8 hours, preferably overnight.

Step 4: If using store-bought salted caramel sauce, warm it slightly if needed for drizzling. For homemade salted caramel, cook sugar with a small amount of water over medium-high heat until a rich amber color forms. Remove from heat and whisk in warmed heavy cream until smooth. Add butter and salt to taste. Let caramel cool at room temperature until thick but pourable.

Step 5: Once chilled, run a thin knife around the cheesecake edges before releasing the springform collar. Drizzle salted caramel sauce generously over the top. Garnish with whole or crushed Biscoff cookies from the second package. Optionally, drizzle warmed Biscoff spread or add whipped cream dollops. Slice with a sharp, warm knife and serve immediately.

Tips & Variations

Use melted butter to bind the cookie crust for a rich, sturdy base.

For extra flavor, swirl some Biscoff spread into the cheesecake filling before baking.

If you prefer a firmer cheesecake, bake it slightly longer but ensure the center still jiggles to avoid cracks.

Top with toasted nuts or sea salt flakes to enhance the salted caramel flavor.

FAQs

Can I make this cheesecake without a water bath?

Yes, but a water bath helps cook the cheesecake evenly and prevents cracking. If you skip it, bake at a slightly lower temperature and monitor closely to avoid overbaking.