Introduction

This Biscoff Salted Caramel Cheesecake is a decadent treat that combines the rich flavors of creamy cheesecake with the distinctive spiced crunch of Lotus Biscoff cookies and a luscious salted caramel drizzle. Perfect for special occasions or a delightful indulgence at home.

The cake has three main layers: the bottom layer is a dark brown crumbly crust, the middle layer is a thick, smooth light beige cheesecake filling, and the top layer is covered with shiny, rich caramel sauce that drips down the sides in thick streams. On top of the caramel layer, there are eight evenly spaced small pieces of a crumbly brown topping. The cake sits on a dark grey round slate board, which rests on a brown wooden round stand, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages Lotus Biscoff cookies
24 oz full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup heavy cream
1 tsp pure vanilla extract
1 jar store-bought salted caramel sauce (or homemade)
Optional: 1/4 cup Lotus Biscoff spread
Butter (for crust binding, quantity about 5-6 tbsp melted; standard for cookie crusts)

Instructions

Step 1: Preheat your oven to 175°C (350°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper and wrap the outside tightly with two layers of foil to prevent water from seeping in. Crush one package of Biscoff cookies finely and combine the crumbs with melted butter. Press this mixture firmly onto the bottom and slightly up the sides of the prepared pan. Bake for 8-10 minutes until lightly golden, then reduce oven temperature to 160°C (325°F).
Step 2: If you prefer, prepare a water bath by placing the foil-wrapped springform pan inside a larger roasting pan. In a stand mixer, beat the softened cream cheese for 2-3 minutes until smooth. Gradually add the granulated sugar and beat until light and fluffy. Reduce the mixer speed to low and add the eggs one at a time, mixing just until each is incorporated. Gently fold in the heavy cream, vanilla extract, and if using, the Biscoff spread. Pour the filling over the pre-baked crust and tap the pan gently to remove any air bubbles.
Step 3: Place the roasting pan with the cheesecake into the oven. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake for 60-80 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove from the water bath and foil, then cool on a wire rack for 2-3 hours. Cover loosely and refrigerate for at least 6-8 hours or overnight to set completely.
Step 4: If you’re using store-bought salted caramel sauce, warm it slightly before drizzling. For homemade salted caramel, combine sugar and a small amount of water in a heavy saucepan. Cook over medium-high heat without stirring until it turns a rich amber color. Remove from heat carefully and whisk in warmed heavy cream until smooth. Stir in butter and salt, then cool completely until thick but pourable.
Step 5: Once chilled, run a thin knife around the pan edge before releasing the springform collar. Drizzle the salted caramel sauce generously over the cheesecake. Garnish with whole or crushed Biscoff cookies from the second package. Optionally, add warmed Biscoff spread or dollops of whipped cream. Slice with a warm sharp knife and serve immediately.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth, lump-free cheesecake filling.
If you prefer a less sweet caramel, reduce the sugar slightly when making homemade sauce.
For a more intense Biscoff flavor, swirl in some Biscoff spread gently into the cheesecake batter.
To avoid cracks, do not overbake and cool the cheesecake gradually with the oven door ajar.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat slices briefly in a warm oven or microwave if desired to soften the caramel topping, but serve the cheesecake chilled for best texture and flavor.

How to Serve

The image shows a round cheesecake with three visible layers on a white marbled texture surface. The bottom layer is a crumbly brown crust, the middle layer is a smooth light beige cheesecake, and the top layer is a thick, shiny caramel sauce that drips down the sides in uneven streams. On top, there are small square pieces of a crumbly topping arranged evenly around the edge. The cake is placed on a dark slate circle on a wooden base, with a rustic cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While the water bath helps prevent cracks and promotes even baking, you can bake it without one. To reduce cracking, bake at a lower temperature and avoid overbaking. Wrapping the pan with foil still helps retain moisture.

Is it possible to make a gluten-free version?

Yes, use gluten-free cookies with a similar texture and flavor to Biscoff cookies for the crust. Double-check that your caramel sauce and other ingredients are gluten-free as well.