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Delicious salted caramel cheesecake topped with drizzled caramel sauce

Salted Caramel Cheesecake

A creamy cheesecake layered on a buttery Biscoff cookie crust, topped with warm salted caramel, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 grams Biscoff cookies Crushed
  • 100 grams Butter Melted
For the cheesecake
  • 600 grams Cream cheese Room temperature
  • 150 grams Granulated sugar
  • 200 grams Sour cream
  • 1 teaspoon Vanilla extract
  • 3 pieces Eggs Room temperature
For the salted caramel
  • 100 grams Heavy cream
  • 150 grams Brown sugar
  • 1 teaspoon Salt Adjust to taste

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Crush the Biscoff cookies and mix with melted butter to create the crust. Press into the bottom of a springform pan.
  3. In a bowl, beat the cream cheese and sugar until smooth.
  4. Add sour cream, vanilla, and eggs one at a time, mixing well after each addition.
  5. Pour the cheesecake mixture over the crust.
Baking
  1. Bake for 50-60 minutes or until set.
  2. Let cool, then refrigerate for at least 4 hours.
Making the caramel
  1. In a saucepan, heat brown sugar and heavy cream until melted and smooth.
  2. Stir in salt to taste.
  3. Pour the salted caramel over the chilled cheesecake before serving.

Notes

For serving, drizzle with extra caramel and consider adding whipped cream or fresh berries. Store leftovers covered in the fridge for up to 5 days or freeze for about 1 month.