Why You’ll Love Salted Caramel Cheesecake Recipe

Deep caramel flavor throughout the cheesecake
Creamy texture that melts in your mouth
Homemade caramel sauce that doubles as filling and topping
Biscoff cookie crust adds extra caramel notes
Impressive dessert that’s still straightforward to make

Ingredients

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

Salted Caramel Sauce
granulated sugar
unsalted butter
heavy cream
vanilla extract
salt

Crust
Biscoff cookies
unsalted butter

Cheesecake
full‑fat cream cheese
granulated sugar
vanilla
large eggs
heavy cream
sour cream
cornstarch
salted caramel sauce

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

Directions

Salted Caramel Sauce

Add sugar to a dry pan over the lowest heat and cook until melting begins.
Stir gently until the sugar fully melts to a deep golden color.
Turn off heat, whisk in butter, then warm cream until smooth.
Stir in salt and vanilla; cool to room temperature.

Crust

Preheat oven; line a 9″ springform pan with parchment.
Blitz Biscoff cookies and melted butter together until crumbly.
Press crumbs into the bottom of the pan and bake for 7–8 minutes.
Reduce oven temperature as directed.

Cheesecake

Bring all ingredients to room temperature.
Beat cream cheese, sugar, and vanilla until creamy.
Slowly mix in eggs without over‑mixing.
Add heavy cream, sour cream, and cornstarch, mixing gently.
Fold in salted caramel sauce.
Pour into prepared crust and bake in a water bath until edges are set and center jiggles.
Cool at room temperature, then refrigerate overnight.
Before serving, drizzle with remaining salted caramel sauce and optional sea salt.

Servings and timing

Servings: about 12–14 slices
Total Time: approximately 2 hr 15 min plus cooling and chilling time

Variations

Substitute graham cracker crumbs for the cookie crust if you prefer a traditional base.
Add a layer of chopped toasted pecans between crust and filling for extra texture.
Use store‑bought salted caramel sauce to save prep time.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 1 week.
Freezer: You may freeze cheesecake (without caramel sauce) for longer storage, then thaw in the refrigerator before serving.

FAQs

How do I prevent cracks in my cheesecake?

Baking in a water bath at low temperature and avoiding sudden temperature changes helps prevent cracks.

Can I use a different cookie for the crust?

Yes, graham crackers or digestive biscuits can be used instead of Biscoff cookies.

Can I make the caramel sauce ahead of time?

Yes, the sauce can be made in advance and stored in the fridge. Warm slightly before using.

Why should ingredients be at room temperature?

Room‑temperature ingredients blend more easily, resulting in a smooth batter.

How long should the cheesecake chill?

For the best texture and clean slicing, chill the cheesecake overnight.

Can I make this no‑bake?

While no‑bake versions exist, this recipe is specifically baked for a classic, rich texture.

Is it possible to halve the recipe?

Yes, you can halve the recipe and bake it in a smaller springform pan.

What’s the best way to serve it?

Serve cold with a drizzle of caramel sauce and a pinch of flakey sea salt for balance.

Can I add nuts or chocolate?

Absolutely. Try chopped nuts in the crust or a chocolate drizzle over the top.

How do I reheat slices?

While it’s best enjoyed chilled, you can gently warm slices in the microwave for a few seconds if preferred.

Conclusion

This salted caramel cheesecake recipe combines a buttery cookie crust, creamy cheesecake filling infused with caramel, and rich homemade salted caramel sauce for an unforgettable dessert. With a few simple steps and some patience for chilling, you’ll have a luxurious treat perfect for celebrations or anytime indulgence.

Best Salted Caramel Cheesecake

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A rich and creamy baked salted caramel cheesecake with a buttery biscuit crust, topped with a luscious homemade salted caramel sauce. Perfect for special occasions or indulgent desserts.

Author: Emily
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 8 hours
Yield: 1 cheesecake (serves 10-12)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 160°C (320°F). Grease and line a 9-inch springform pan with parchment paper.
Crush the digestive biscuits into fine crumbs and mix with melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream, vanilla extract, corn flour, and a pinch of salt. Mix well.
Add the eggs one at a time, mixing gently after each addition until just combined.
Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
Bake for 45-50 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 6 hours or overnight.
To make the salted caramel, melt the sugar in a saucepan over medium heat until it turns amber. Add butter and stir until melted, then slowly add the cream and salt. Stir until smooth and let cool.
Pour the cooled salted caramel over the chilled cheesecake before serving.

Notes

Use room temperature ingredients for a smoother cheesecake batter.
Don’t overmix the batter to avoid cracks.
Cool the cheesecake gradually to prevent sinking.
Salted caramel can be made ahead and stored in the fridge.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 320mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 6g
Cholesterol: 110mg