Description
This BEST Salted Caramel Cheesecake Recipe features a rich and creamy full-fat cream cheese base swirled with luscious homemade salted caramel sauce atop a buttery Biscoff cookie crust. The decadent dessert is baked to perfection, then topped with more salted caramel and a sprinkle of flaky sea salt for an irresistible balance of sweet and salty flavors.
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 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)
Baking & Serving
- Remaining salted caramel sauce from above
- Optional: Flakey sea salt for garnish
Instructions
- Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it becomes a deep amber-colored liquid. Quickly add the butter slices, stirring until melted and combined. Slowly pour in the warmed heavy cream while continuing to stir. Remove from heat and stir in vanilla extract and salt. Let the sauce cool to room temperature.
- 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. Mix the cookie crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate to set while preparing the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese until smooth and creamy using an electric mixer. Gradually add granulated sugar and vanilla extract, continuing to beat until fully incorporated. Add eggs one at a time, mixing well after each addition. Blend in the heavy cream, sour cream, and cornstarch until the batter is smooth and uniform.
- Swirl in Salted Caramel: Pour half of the cheesecake batter onto the prepared crust, then dollop half of the salted caramel sauce over the batter. Pour the remaining batter on top and swirl the rest of the caramel sauce into the top using a knife or skewer to create a marbled effect.
- Bake the Cheesecake: Preheat your oven to 325°F (163°C). Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center slightly jiggles when shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Then remove and cool completely on a wire rack.
- Chill the Cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it uncovered for at least 6 hours or overnight to fully set and develop flavors.
- Serve: Before serving, drizzle the remaining salted caramel sauce over the top of the cheesecake and sprinkle with optional flaky sea salt for an enhanced salty-sweet finish. Slice and enjoy!
Notes
- Use room temperature ingredients for a smooth and creamy batter.
- Warm the heavy cream before adding to the caramel to prevent crystallization.
- Do not overmix the cheesecake batter to avoid incorporating excess air, which can cause cracks.
- Baking the cheesecake in a water bath can aid in even baking and prevent cracking, but it is optional here.
- Allow the cheesecake to fully chill to ensure proper firmness before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keywords: salted caramel cheesecake, cheesecake recipe, Biscoff crust, homemade caramel sauce, creamy cheesecake, dessert, baked cheesecake