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Biscoff Salted Caramel Cheesecake Recipe

★★★★★

4.8 from 62 reviews
  • Author: Gabriel
  • Total Time: 10 hours 35 minutes (including chilling time)
  • Yield: 10-12 servings 1x

Description

Indulge in a rich and creamy Biscoff Salted Caramel Cheesecake that combines the beloved flavors of Lotus Biscoff cookies with luscious salted caramel sauce. Featuring a buttery Biscoff crust, smooth cream cheese filling, and decadent caramel topping, this dessert is perfect for special occasions or a luxurious treat.

Ingredients

Scale

Crust

  • 2 packages Lotus Biscoff cookies (about 200g each)
  • 6 tablespoons unsalted butter, melted

Filling

  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 tsp pure vanilla extract
  • Optional: 1/4 cup (80g) Lotus Biscoff spread

Salted Caramel Sauce

  • 1 jar store-bought salted caramel sauce (about 12 oz / 340g), or homemade salted caramel sauce using 1 cup heavy cream, sugar, butter, and salt

Garnish

  • Additional Biscoff cookies (whole or crushed) from the second package
  • Optional: whipped cream or warmed Biscoff spread for drizzling

Instructions

  1. Prepare the Biscoff Crust: Preheat your oven to 175°C (350°F). Line a 9-inch (23 cm) springform pan bottom with parchment paper and wrap the outside tightly with two layers of foil to prevent water from leaking in. Finely crush one package of Biscoff cookies and mix with 6 tablespoons melted unsalted butter until well combined. Press this crust mixture firmly onto the bottom and slightly up the sides of the pan. Pre-bake the crust for 8-10 minutes until lightly golden, then reduce the oven temperature to 160°C (325°F).
  2. Craft the Creamy Cheesecake Filling: If desired, prepare a water bath by placing a larger roasting pan underneath. In a stand mixer, beat the softened cream cheese for 2-3 minutes until smooth and creamy. Gradually add the granulated sugar, beating until the mixture is light and fluffy. Reduce speed to low and add eggs one at a time, mixing just until incorporated. Gently fold in the heavy cream, vanilla extract, and optional Biscoff spread until combined. Pour this filling over the pre-baked crust and gently tap the pan to remove any air bubbles.
  3. Bake and Cool the Cheesecake: Carefully place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan to create a water bath. Bake the cheesecake at 160°C (325°F) for 60-80 minutes, until the edges are set but the center jiggles slightly when nudged. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove from the water bath and foil. Let the cheesecake cool on a wire rack to room temperature for 2-3 hours. Cover loosely and refrigerate for at least 6-8 hours, preferably overnight, to fully set.
  4. Prepare the Salted Caramel Sauce: If using store-bought salted caramel sauce, warm it slightly for easy drizzling. For homemade salted caramel, combine sugar and a small amount of water in a heavy-bottomed saucepan over medium-high heat, cooking without stirring until it turns a deep amber color. Remove from heat carefully and slowly whisk in warmed heavy cream until smooth. Stir in butter and salt to taste. Allow the caramel to cool to a thick, pourable consistency before using.
  5. Assemble and Garnish: After the cheesecake has chilled completely, carefully run a thin knife around the edges to loosen and release the springform collar. Generously drizzle the salted caramel sauce over the top. Garnish with whole or crushed Biscoff cookies from the second package, along with optional drizzles of warmed Biscoff spread or dollops of whipped cream. Slice carefully with a warm knife and serve immediately. Store any leftovers in the refrigerator for up to 4-5 days.

Notes

  • Using a water bath helps prevent cracks and ensures even baking.
  • Allow the cream cheese and eggs to come to room temperature for a smoother filling.
  • Press the crust firmly to avoid cracking after baking.
  • For cleaner slices, dip your knife in hot water and wipe between cuts.
  • Store leftover cheesecake in a sealed container in the fridge for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cheesecake, salted caramel cheesecake, Lotus Biscoff dessert, creamy cheesecake, no crack cheesecake recipe, water bath cheesecake

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Find it online: https://gabriellangdon.com/biscoff-salted-caramel-cheesecake-recipe/