This indulgent Salted Caramel Biscoff Cheesecake is the perfect dessert for caramel lovers. It features a crunchy Biscoff cookie crust, a rich and creamy cheesecake filling swirled with salted caramel, and a decadent caramel topping. The final touch is a sprinkle of crushed Biscoff cookies and sea salt flakes for that perfect balance of sweetness and saltiness.
Ingredients:
For the crust:
- 2 cups Biscoff cookies, crushed
- ¼ cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup salted caramel sauce
For the topping:
- 1 cup salted caramel sauce
- ½ cup Biscoff cookies, crushed
- 1 tsp sea salt flakes
Instructions:
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the crushed Biscoff cookies and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream and ½ cup salted caramel sauce, mixing until the filling is smooth.
- Pour the cheesecake filling over the crust, spreading it evenly. Bake for 55-60 minutes, or until the center of the cheesecake is just set. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly open to cool for about an hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
- Before serving, pour 1 cup of salted caramel sauce over the top of the cheesecake, letting it drip down the sides. Sprinkle the top with crushed Biscoff cookies and a pinch of sea salt flakes for added texture and flavor.
Notes:
- Make Ahead: This cheesecake can be made a day in advance, making it ideal for parties or gatherings.
- Storage: Store the cheesecake in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months, but leave off the toppings until ready to serve.
- Caramel Sauce: You can use store-bought salted caramel sauce or make your own for a more personal touch.
- Baking Tip: To avoid cracking, make sure the cheesecake cools gradually in the oven with the door slightly open. Avoid overbaking—the center should still have a slight jiggle when done.
FAQs:
Can I use regular caramel sauce instead of salted?
Yes, you can use regular caramel sauce if you prefer a sweeter flavor. However, the salted caramel adds a wonderful balance to the sweetness of the cheesecake.
How do I prevent cracks in my cheesecake?
To minimize cracks, bake the cheesecake in a water bath or place a pan of water on the rack below the cheesecake to add moisture to the oven. Also, avoid opening the oven door frequently during baking.
What can I substitute for Biscoff cookies?
If you don’t have Biscoff cookies, you can use graham crackers or digestive biscuits as a substitute. However, Biscoff cookies add a unique flavor that complements the caramel.
Conclusion:
This Salted Caramel Biscoff Cheesecake is an irresistible combination of creamy cheesecake and rich salted caramel. The Biscoff crust adds a perfect spiced crunch, while the sea salt flakes enhance the sweetness of the caramel. Whether you’re serving this at a special event or simply treating yourself, it’s sure to be a hit!
