Name: Best Salted Caramel Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 7 h 40 min
Cuisine: American
Ingredients: 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; 200g Biscoff cookies (about 26 cookies); 6 tbsp unsalted butter, melted (85g); 32 oz full-fat cream cheese, room temperature (4 x 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); Remaining salted caramel sauce from above; Optional: Flakey sea salt for garnish

If you’ve been hunting for the perfect indulgence, look no further than this Best Salted Caramel Cheesecake Recipe. It’s creamy, rich, with just the right balance of sweet and salty, and that luscious caramel drizzle on top? Absolutely dreamy. I’ve made this for birthdays, dinner parties, and just when I needed a serious pick-me-up—trust me, it never disappoints.

What I love most about this cheesecake is how it combines simple ingredients into something that feels downright luxurious. Whether you’re an experienced baker or testing your cheesecake skills for the first time, this recipe will guide you through with ease. Plus, the homemade salted caramel sauce adds that extra wow factor that makes every bite worth savoring.

Ingredients You’ll Need

This cheesecake sings because all the ingredients work so harmoniously together—rich cream cheese, buttery Biscoff cookies for the crust, and that unforgettable salted caramel. When you shop, aim for quality butter and fresh cream cheese at room temp; it makes a huge difference in the texture and flavor.

Granulated sugar: Essential both in the caramel sauce and cheesecake itself for balanced sweetness.
Unsalted butter: Using it unsalted lets you control the saltiness, especially important in this caramel cheesecake.
Heavy cream: Adds creaminess and richness to both the caramel sauce and cheesecake batter.
Vanilla extract: A warm, aromatic lift that enhances all the flavors.
Salt: The key to that perfect salty-sweet combo in the caramel sauce.
Biscoff cookies: Their spiced flavor makes the crust uniquely delicious—don’t substitute lightly!
Cream cheese (full-fat): For the signature rich, smooth texture of a classic cheesecake.
Large eggs: Bind the batter and give structure without weighing it down.
Sour cream: Adds tang and helps achieve that melt-in-your-mouth feel.
Cornstarch: Helps stabilize the cheesecake and prevent cracking.

Variations

I love to tweak this Best Salted Caramel Cheesecake Recipe depending on the occasion and who I’m serving it to. Customizing it means you can easily cater to different tastes, dietary needs, or just mix things up once in a while.

Nutty twist: Adding toasted pecans or walnuts on top along with the caramel adds a lovely crunch that balances the creaminess.
Chocolate swirl: I once swirled melted dark chocolate into half the batter for a decadent marbled effect—total crowd-pleaser!
Dairy-free version: Swap cream cheese for a plant-based alternative and use coconut cream instead of heavy cream for a vegan-friendly cheesecake.
Salted caramel espresso: Stir a tablespoon of espresso powder into the caramel sauce for a delightful mocha twist.

How to Make Best Salted Caramel Cheesecake Recipe

Step 1: Craft the Perfect Salted Caramel Sauce

Start with the caramel because it needs time to cool. Heat granulated sugar over medium heat in a dry saucepan, swirling gently to help it melt evenly without stirring. Once fully melted and amber-colored, whisk in butter carefully—it’ll bubble up, so watch your fingers! Slowly add the warm heavy cream, whisking constantly, then stir in vanilla and salt. Let the sauce cool to room temperature; it will thicken slightly and develop that velvety richness that’s the star of the cheesecake.

Step 2: Prepare the Biscoff Cookie Crust

Crush the Biscoff cookies into fine crumbs—this is easiest in a food processor, but a plastic bag and rolling pin works just fine. Combine the crumbs with melted butter until the mixture feels like wet sand. Press it evenly into the bottom of a springform pan to form a firm, flavorful base. Pro tip: refrigerate this crust for 10-15 minutes before filling to help it set and prevent sogginess later.

Step 3: Mix the Cheesecake Batter

Beat your softened cream cheese and sugar together until super smooth and creamy—no lumps! Add vanilla, then add eggs one at a time, mixing gently after each to avoid incorporating too much air (which can cause cracks). Blend in the heavy cream, sour cream, and cornstarch until smooth. Finally, fold in two-thirds of your cooled salted caramel sauce to infuse the batter with that irresistible flavor.

Step 4: Bake Low and Slow

Pour the batter onto the crust and smooth the top. Bake at 325°F (160°C) for about 50-60 minutes. The center should still jiggle slightly when you gently shake the pan—that’s the sweet spot for creamy texture. Once done, turn the oven off, crack the door open, and leave the cheesecake in there for an hour to cool gradually; this helps prevent cracks. Then chill it in the fridge overnight for the best results.

Step 5: Finish with More Salted Caramel

Before serving, drizzle the remaining salted caramel sauce generously over the cheesecake. If you’re feeling fancy, sprinkle a few flakes of sea salt on top to highlight the salty-sweet contrast. Don’t rush this step; the caramel topping is what sends this cheesecake from delicious to unforgettable.

How to Serve Best Salted Caramel Cheesecake Recipe

A three-layer round dessert is shown on a white plate over a white marbled surface. The bottom layer is dark brown with a crumbly texture, the middle layer is thick and creamy with a light beige color, and the top layer is a smooth, glossy caramel sauce that drips slightly down the sides. Small white flakes are sprinkled on the caramel top. The background is soft and neutral, enhancing the dessert's warm tones. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I keep it simple with a sprinkle of flaky sea salt and extra caramel drizzle, but I’ve also topped slices with toasted pecans or a few delicate whipped cream rosettes for festive occasions. It’s all about that balance—think texture and contrasting flavors to elevate each bite.

Side Dishes

Pair this cheesecake with fresh berries or a tangy raspberry coulis to cut through its richness. If you’re serving coffee or tea, something slightly bitter or citrusy helps balance the intense sweetness perfectly.

Creative Ways to Present

For special celebrations, I like to slice the cheesecake into petite squares and serve each on a small plate with a sprinkle of crushed Biscoff cookies and a mini caramel drizzle. It makes every piece look like a little dessert masterpiece, impressing guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Wrap the cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. It stays fresh for up to 4 days. I find that the flavors actually deepen after a day, so it’s perfectly fine (even better) served the next day.

Freezing

I’ve frozen this cheesecake several times with great success. Wrap entire or individual slices tightly to prevent freezer burn, then thaw overnight in the fridge. The texture remains creamy and almost indistinguishable from fresh-baked.

Reheating

This cheesecake is best served chilled, but if you like it slightly warm, let a slice sit at room temperature for 15 minutes before eating. Avoid microwave reheating as it can cause the texture to become grainy or overly soft.

FAQs

Can I use store-bought caramel sauce in this recipe?

Yes, you can substitute store-bought caramel sauce if you’re short on time. However, homemade salted caramel—like in this recipe—has a fresher, deeper flavor and lets you control the saltiness and texture for the best results.
How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake at a lower temperature and avoid overmixing your batter to minimize air bubbles. Also, letting it cool gradually in the turned-off oven with the door slightly open helps the cake set evenly.
Can I make this cheesecake gluten-free?

Absolutely! Swap the Biscoff cookie crust for gluten-free cookies or graham crackers, and ensure other ingredients you use are certified gluten-free. The cheesecake filling and caramel sauce are naturally gluten-free.
Why do I need to use room temperature ingredients?

Room temperature ingredients mix together more smoothly and evenly, which prevents lumps and helps the cheesecake bake with a silky texture. Cold ingredients can cause curdling or uneven baking.
Is it necessary to use cornstarch in the batter?

While not absolutely necessary, cornstarch stabilizes the cheesecake, reduces cracking, and helps it hold its shape when sliced. It’s a simple addition with a big payoff in texture.

Final Thoughts

This Best Salted Caramel Cheesecake Recipe quickly became my go-to for celebrations because it’s reliably delicious, surprisingly straightforward, and always impresses. I hope you enjoy making and sharing it as much as I do—there’s something truly special about that salty-sweet richness that just makes you pause and savor the moment. So grab your mixing bowls and give it a whirl; I’m confident this cheesecake will become a favorite in your kitchen, too!