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Easy Baked Salted Caramel Cheesecake with Biscoff Crust

Close-up of a creamy slice of salted caramel cheesecake with thick caramel dripping down the sides.
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Make this decadent, show-stopping baked salted caramel cheesecake featuring a simple Biscoff cookie crust and a creamy filling topped with homemade salted caramel sauce. This recipe balances sweet and salty flavors and is straightforward to prepare.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup salted caramel sauce (plus extra for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the Biscoff cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined.
  4. Beat in the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  5. Gently fold in 1/2 cup of the salted caramel sauce into the batter.
  6. Pour the cheesecake batter over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  10. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  11. Before serving, carefully remove the springform ring. Drizzle the top generously with extra homemade salted caramel sauce.

Notes

  • For the smoothest texture, bring your cream cheese and eggs to room temperature before starting.
  • If you do not have Biscoff cookies, you can substitute with graham crackers for the crust.
  • To prevent the cheesecake from cracking during cooling, avoid opening the oven door during the initial baking time.

Nutrition

Find it online: https://devourdish.com/easy-salted-caramel-cheesecake-recipe/