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Best Salted Caramel Cheesecake Recipe

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★★★★★

4.6 from 89 reviews

Indulge in the rich and creamy BEST Salted Caramel Cheesecake, featuring a smooth basque-style cheesecake layered with a luscious homemade salted caramel sauce and a crunchy spiced Biscoff cookie crust. This dessert combines the perfect balance of sweet, salty, and creamy textures, making it a show-stopper for any special occasion or a luxurious treat.

Ingredients

Scale

Salted Caramel Sauce:

  • 1 cup granulated sugar (200g)
  • 5 tbsp unsalted butter, room temperature and sliced (70g)
  • ½ cup heavy cream, warmed (120g)
  • 1 tsp vanilla extract
  • 1 tsp salt

Crust:

  • 200g Biscoff cookies (about 26 cookies)
  • 6 tbsp unsalted butter, melted (85g)

Cheesecake:

  • 32 oz full-fat cream cheese, room temperature (4 8oz blocks or 907g)
  • 1 cup granulated sugar (200g)
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • ⅓ cup heavy cream, room temperature (80g)
  • ½ cup sour cream, room temperature (120g)
  • 1 tbsp cornstarch
  • ⅔ cup salted caramel sauce (from above)

Baking & Serving:

  • Remaining salted caramel sauce (for drizzling)
  • Optional: Flaky sea salt for garnish

Instructions

  1. Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a deep amber color. Add the sliced butter carefully and stir until melted and fully combined. Slowly pour in the warmed heavy cream while stirring continuously and bring to a gentle boil for 1 minute. Remove from heat, stir in vanilla extract and salt, then set aside to cool slightly.
  2. Prepare the Crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with the melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
  3. Make the Cheesecake Filling: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add granulated sugar and vanilla extract, continuing to beat until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in heavy cream, sour cream, and cornstarch until just combined. Gently fold in ⅔ cup of the salted caramel sauce until swirled throughout the batter.
  4. Assemble and Bake: Preheat the oven to 325°F (163°C). Pour the cheesecake batter over the chilled crust in the springform pan, smoothing the top. Place the pan on a baking sheet and bake in the preheated oven for about 55-65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour to prevent cracking.
  5. Cool and Chill: Remove the cheesecake from the oven and cool to room temperature on a wire rack. Then refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set and flavors to develop.
  6. Serve: Before serving, drizzle the remaining salted caramel sauce over the top and sprinkle with flaky sea salt if desired. Slice and enjoy this decadent salted caramel cheesecake.

Notes

  • Allow all dairy ingredients (cream cheese, eggs, heavy cream, sour cream) to come to room temperature before mixing to ensure a smooth batter.
  • Use full-fat cream cheese for a rich and creamy texture; reduced fat versions may affect the taste and consistency.
  • To avoid cracks, do not overbake and use the oven door ajar cooling method after baking.
  • For easier cutting, chill the cheesecake thoroughly and dip the knife in hot water before slicing.
  • Salted caramel sauce can be made ahead and stored in the refrigerator for up to one week; warm gently before using.

Keywords: salted caramel cheesecake, caramel sauce, Biscoff crust, creamy cheesecake, homemade caramel, dessert recipe, rich cheesecake

Find it online: https://busyrecipe.com/best-salted-caramel-cheesecake-recipe/