Biscoff Salted Caramel Cheesecake
Indulge in a rich, luscious Biscoff salted caramel cheesecake with a spiced cookie crust and glossy salted caramel topping.
Ingredients
Ingredients
- 7 ounces Biscoff cookies crushed into fine crumbs (about 200 grams)
- 7 tablespoons unsalted butter melted (about 100 grams)
- 18 ounces full fat cream cheese softened (about 500 grams)
- 3/4 cup granulated sugar about 150 grams
- 7 ounces sour cream at room temperature (about 200 grams)
- 2 teaspoons vanilla bean paste
- 3 large eggs at room temperature
- 1 cup granulated sugar about 200 grams
- 1/3 cup heavy cream at room temperature (about 100 milliliters)
- 1 teaspoon sea salt
- 4 Biscoff cookies crumbled, for topping
- 1/3 cup caramel sauce for extra drizzle (optional, can use reserved homemade caramel)
Instructions
- Preheat the oven to 350°F and grease a 9 inch springform pan.
- In a medium bowl, combine the crushed Biscoff cookies and melted butter and stir until the crumbs are evenly coated and the mixture looks like damp sand.
- Press the crumb mixture firmly into the bottom of the prepared pan in an even layer, then bake for 10 minutes. Remove from the oven and let the crust cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar with a hand mixer or stand mixer on medium speed until smooth and creamy, with no lumps remaining.
- Add the sour cream and vanilla bean paste to the cream cheese mixture and mix on low speed until fully combined and silky.
- Add the eggs one at a time, mixing on low just until each egg is incorporated and stopping to scrape down the sides of the bowl as needed. Do not overmix.
- Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
- Place the pan in the oven and bake at 350°F for 50 to 60 minutes, until the edges are set and the center still has a gentle jiggle when you nudge the pan.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 30 minutes.
- Remove the cheesecake from the oven, place the pan on a wire rack, and let it cool at room temperature for about 1 hour, until no longer warm to the touch.
- Cover the pan and refrigerate the cheesecake for at least 4 hours, or until fully chilled and firm, preferably overnight.
- While the cheesecake cools, make the salted caramel. Add 1 cup granulated sugar to a medium heavy bottomed saucepan and set over medium heat. Cook, stirring occasionally as it starts to melt, until the sugar is fully melted and turns a deep golden amber color.
- Carefully pour in the heavy cream while whisking constantly. The mixture will bubble vigorously. Continue whisking until the caramel is smooth and combined.
- Remove the pan from the heat and stir in the sea salt until dissolved. Let the caramel cool at room temperature until it thickens to a slow, pourable consistency.
- When the cheesecake is fully chilled, release it from the springform pan and transfer it to a serving plate. Pour a generous amount of the cooled salted caramel over the top, letting it drip slightly over the edges.
- Sprinkle the crumbled Biscoff cookies over the caramel and finish with an extra drizzle of caramel sauce, if desired. Slice with a sharp knife and serve.
Notes
- Use room temperature cream cheese, sour cream, eggs, and cream to help the batter mix smoothly and reduce the risk of cracks.
- For the cleanest slices, chill the cheesecake overnight and wipe the knife clean between cuts.
- If you prefer a deeper caramel flavor, cook the sugar until it reaches a slightly darker amber, but take care not to let it burn.
- Store leftover cheesecake covered in the refrigerator for up to 5 days; add fresh caramel and cookie crumbs just before serving for best texture.
- For the cleanest slices, chill the cheesecake overnight and wipe the knife clean between cuts.
- If you prefer a deeper caramel flavor, cook the sugar until it reaches a slightly darker amber, but take care not to let it burn.
- Store leftover cheesecake covered in the refrigerator for up to 5 days; add fresh caramel and cookie crumbs just before serving for best texture.