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Biscoff Salted Caramel Cheesecake Recipe

★★★★★

4.5 from 126 reviews
  • Author: Marina
  • Total Time: 10 hours 30 minutes
  • Yield: 10-12 servings 1x
  • Diet: Vegetarian

Description

This Biscoff Salted Caramel Cheesecake features a buttery Lotus Biscoff cookie crust layered with a smooth, creamy cheesecake filling infused with Biscoff spread and vanilla. Topped with luscious homemade or store-bought salted caramel sauce and garnished with crunchy Biscoff cookies, this decadent dessert offers irresistible flavors and a perfect balance of sweet and salty, ideal for any special occasion or a luxurious treat.

Ingredients

Scale

Crust

  • 2 packages Lotus Biscoff cookies (about 200g total)
  • 6 tbsp unsalted butter, melted (estimated, standard for crust binding)

Cheesecake Filling

  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 tsp pure vanilla extract
  • Optional: 1/4 cup (60g) Lotus Biscoff spread

Salted Caramel Sauce

  • 1 jar store-bought salted caramel sauce (around 230g), or homemade salted caramel sauce using 1 cup heavy cream and standard caramel ingredients (sugar, butter, salt)

Instructions

  1. Prepare the Biscoff Crust: Preheat the 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. Finely crush one package of Biscoff cookies into crumbs. Mix the crumbs with 6 tbsp melted unsalted butter until evenly combined. Press the mixture firmly onto the bottom and slightly up the sides of the springform pan to form the crust. Bake for 8-10 minutes until lightly golden. Reduce the oven temperature to 160°C (325°F) for the next step.
  2. Craft the Creamy Cheesecake Filling: Optional: prepare a water bath by placing a roasting pan in the oven with water. Using a stand mixer, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy. Gradually add granulated sugar and beat until light and fluffy. Lower the speed and add the eggs one at a time, mixing just until each is incorporated to avoid overmixing. Gently fold in the heavy cream, vanilla extract, and optional Biscoff spread until just combined. Pour the filling over the pre-baked crust and gently tap the pan on the counter to release any air bubbles.
  3. Bake and Cool the Cheesecake: Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan to create a water bath, which prevents cracking. Bake for 60-80 minutes until the edges are set but the center (about 2-3 inches) still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Remove from the water bath, take off the foil, and cool fully on a wire rack for 2-3 hours at room temperature. Cover loosely and refrigerate for at least 6-8 hours or preferably overnight to allow the cheesecake to firm up completely.
  4. Prepare the Salted Caramel Sauce: If using store-bought caramel sauce, warm it slightly if needed for easy drizzling. To make homemade salted caramel, combine sugar and a small amount of water in a heavy-bottomed saucepan and cook over medium-high heat without stirring until the sugar turns a rich amber color. Remove from heat and carefully whisk in warmed heavy cream until smooth. Stir in butter and salt according to standard caramel sauce recipes. Allow the caramel to cool completely to a thick, pourable consistency before using.
  5. Assemble and Garnish: Once the cheesecake has chilled thoroughly, run a thin knife around the edges to loosen it from the pan. Release the springform collar carefully. Generously drizzle the cooled salted caramel sauce over the top. Garnish with whole or crushed Biscoff cookies from the second package. Optionally, drizzle with warmed Biscoff spread or add dollops of whipped cream for extra indulgence. Slice the cheesecake with a sharp, warm knife and serve immediately. Store leftovers in the refrigerator for up to 4-5 days.

Notes

  • Using a water bath during baking helps prevent cracks and ensures a smooth cheesecake texture.
  • Ensure eggs and cream cheese are at room temperature to avoid lumps in the batter.
  • If Biscoff spread is not available, it can be omitted, but it enhances the flavor significantly.
  • The crust requires melted butter which is not listed but is essential for binding the cookie crumbs.
  • Allow the caramel sauce to cool before drizzling; warm caramel may seep into the cheesecake instead of sitting on top.
  • For cleaner slices, dip your knife in hot water and wipe it dry between cuts.
  • Store cheesecake leftovers refrigerated and consume within 4-5 days for best quality.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cheesecake, salted caramel cheesecake, Lotus Biscoff dessert, creamy cheesecake recipe, caramel topping, no crack cheesecake, springform cheesecake

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Find it online: https://marinamontclair.com/biscoff-salted-caramel-cheesecake-recipe/