Why You’ll Love Best Salted Caramel CheesecakeRecipe

This cheesecake strikes the perfect balance between sweet and salty with layers of luscious caramel woven into every bite. The texture is exceptionally silky and creamy, set atop a subtly spiced Biscoff crust that adds depth and crunch. It’s elegant enough for holidays but easy enough for any weekend baking project.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salted Caramel Sauce:
granulated sugar
unsalted butter, room temperature
heavy cream, warmed
vanilla extract
salt

Crust:
Biscoff cookies
unsalted butter, melted

Cheesecake:
full‑fat cream cheese, room temperature
granulated sugar
vanilla
large eggs, room temperature
heavy cream, room temperature
sour cream, room temperature
cornstarch
salted caramel sauce from above

Baking & serving:
remaining salted caramel sauce
optional flaky sea salt for garnish

Directions

Salted Caramel Sauce:

Add sugar to a dry, wide‑bottomed pan over low heat and cook until it begins to melt, stirring gently until fully liquid and deep golden.
Remove from heat and whisk in room‑temperature butter until combined.
Add warm heavy cream and whisk until smooth.
Stir in salt and vanilla, then let cool completely.

Crust:

Preheat oven and prepare a springform pan with parchment.
Crush Biscoff cookies into fine crumbs and mix with melted butter.
Press the crumb mixture firmly into the bottom of the pan and bake briefly, then reduce oven temperature.

Cheesecake:

Ensure all cheesecake ingredients are at room temperature.
Beat cream cheese, sugar, and vanilla until smooth.
Slowly incorporate eggs one at a time.
Add heavy cream, sour cream, and cornstarch; mix until just combined.
Fold in cooled salted caramel sauce.
Pour batter into the prepared crust.
Bake in a water bath at a low temperature until the edges are set and the center still jiggles slightly.
Cool to room temperature, then refrigerate overnight.

To Serve:

Warm remaining salted caramel sauce to a pourable consistency.
Drizzle over chilled cheesecake and sprinkle with flaky sea salt if desired.

Servings and timing

Serves about 12–14 slices.
Total time is approximately 2 hours 15 minutes plus cooling and overnight chilling.

Variations

Graham cracker crust: Swap Biscoff cookies for classic graham crackers for a more traditional flavor.
Chocolate drizzle: Add a dark chocolate ganache layer for extra richness.
Pecan crust: Mix chopped pecans into the crust for nutty texture.
Swirled caramel: Reserve some caramel to swirl through the cheesecake batter before baking.

Storage/Reheating

Refrigerate leftover cheesecake in an airtight container for up to one week. Do not pour caramel on until serving. Cheesecake can be frozen (without sauce) for up to one month; thaw overnight in the fridge. Rewarm caramel briefly before drizzling over slices.

FAQs

How do I prevent my cheesecake from cracking?

Using a water bath and baking at a low temperature helps prevent cracking. Avoid opening the oven during baking.

Can I make this cheesecake ahead of time?

Yes, you can prepare it a day in advance and keep it chilled; add the caramel sauce just before serving.

Can I use store‑bought caramel sauce?

Yes, store‑bought caramel will work if you’d like to skip making homemade sauce.

What pan size should I use?

A 9‑inch springform pan works best for this recipe.

Why should ingredients be at room temperature?

Room‑temperature ingredients blend more smoothly, resulting in a creamier cheesecake.

Can I substitute the Biscoff crust?

Yes, graham crackers or digestive biscuits are excellent alternatives.

Can I make this gluten‑free?

Yes, use gluten‑free cookies for the crust to make the recipe gluten‑free.

How long should the cheesecake chill?

Chill overnight for best texture and structure.

What’s the best way to serve it?

Serve chilled with a warm caramel drizzle and a sprinkle of flaky sea salt.

Is the crust baked before adding the filling?

Yes, the crust is pre‑baked briefly before adding the cheesecake batter.

Conclusion

This Best Salted Caramel Cheesecake is a decadent and luxurious dessert that’s well worth the effort. With its creamy texture, rich caramel flavor, and beautiful presentation, it’s sure to impress friends and family on any occasion. Enjoy the perfect balance of sweet and salty in every slice.

Best Salted Caramel Cheesecake

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A rich and creamy salted caramel cheesecake with a buttery graham cracker crust, silky smooth cream cheese filling, and a luscious homemade salted caramel topping. Perfect for special occasions or indulgent dessert cravings.

Author: Emily
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 6 hours (including chilling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let it cool.
In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until well combined.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated.
Pour the batter over the cooled crust. Wrap the bottom of the pan in foil and place it in a larger baking dish filled with about 1 inch of hot water (water bath).
Bake for 60-70 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
To make the caramel, heat sugar in a saucepan over medium heat until melted and amber-colored. Add butter and stir until melted.
Slowly add heavy cream (be careful, it will bubble) and whisk until smooth. Stir in sea salt.
Let the caramel cool slightly, then pour over the chilled cheesecake. Refrigerate until ready to serve.

Notes

Use full-fat cream cheese and sour cream for best texture and flavor.
Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
The water bath helps ensure even baking and prevents cracking.
Caramel can be made in advance and stored in the refrigerator.
Adjust the amount of salt in the caramel to your taste preference.

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 35g
Sodium: 320mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 0g
Protein: 6g
Cholesterol: 140mg