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Salted Caramel Biscoff Cheesecake

Salted Caramel Biscoff Cheesecake
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Salted Caramel Biscoff Cheesecake is a decadent dessert that perfectly combines creamy cheesecake with a crunchy spiced Biscoff cookie crust and luscious salted caramel sauce. This indulgent treat balances sweet, salty, and rich flavors, making it ideal for celebrations or everyday indulgence. With simple ingredients and an impressive presentation, it’s a crowd-pleaser that offers a delightful texture contrast and enticing flavor fusion.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed Biscoff cookies
  • 6 tablespoons melted butter

Cheesecake Filling

  • 24 oz (680g) full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup brown sugar
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt

Garnishes (Optional)

  • Additional crushed Biscoff cookies
  • Pinch of flaky sea salt
  • Chopped toasted nuts (pecans or almonds)

Instructions

  1. Prepare the Biscoff Crust: Finely crush the Biscoff cookies and mix with melted butter until combined. Press the mixture firmly into the bottom of a springform pan to create an even crust. Chill the crust briefly while preparing the filling.
  2. Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then blend in the sour cream and vanilla extract until the mixture is silky and lump-free.
  3. Bake the Cheesecake: Pour the cheesecake filling over the chilled crust and smooth the surface. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside for an additional hour to avoid cracks.
  4. Prepare the Salted Caramel Sauce: While the cheesecake cools, melt the brown sugar and butter over medium heat until bubbling. Slowly stir in heavy cream and sea salt, continuing to stir constantly to prevent burning. Simmer until thickened, then remove from heat and allow to cool before use.
  5. Assemble and Chill: Once the cheesecake is completely cooled, drizzle the salted caramel sauce evenly over the top. Sprinkle with additional crushed Biscoff cookie crumbs and a pinch of sea salt if desired. Refrigerate for at least 4 hours or preferably overnight for best texture and flavor.

Notes

  • Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
  • Press the crust evenly using the bottom of a measuring cup or glass for a sturdy base.
  • Bake cheesecake in a water bath or leave it in the turned-off oven after baking to help prevent cracks.
  • Stir the caramel sauce constantly to avoid burning the brown sugar for a smooth consistency.
  • Chilling overnight improves flavor development and makes slicing easier.

Nutrition

Keywords: Salted Caramel, Biscoff, Cheesecake, Dessert, No-bake crust option, Creamy, Crunchy, Sweet, Salty

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