Decadent Salted Caramel Cheesecake with a Crunchy Biscoff Crust
There are some desserts that just feel like a celebration, and this Salted Caramel Cheesecake is at the top of that list. This is a dessert that combines the rich creaminess of a classic cheesecake with a trifecta of flavors and textures that will captivate your senses. The foundation is a wonderfully crisp and buttery biscoff cookie crust, which provides a unique warmth and spice. Layered on top is a velvety smooth cheesecake filling, infused with a hint of vanilla and cinnamon. The entire masterpiece is crowned with a luscious, homemade salted caramel that adds a final note of rich sweetness and a perfect touch of salty tang. This cheesecake isn’t just a dessert; it’s an experience in every bite. It’s elegant, indulgent, and surprisingly simple to master, making it the perfect showstopper for any occasion.
Why You’ll Love This:
- A Perfect Balance of Flavors: This cheesecake is a testament to the harmony of flavors. The sweet, buttery notes of the biscoff crust and rich caramel are expertly balanced by the creamy tang of the cheesecake, while a touch of salt cuts through the richness, creating a perfectly balanced flavor profile that is never overwhelming. Every component plays a crucial role in creating a dessert that is a true work of art.
- Irresistible Textural Contrast: The appeal of this dessert lies in its incredible mix of textures. You get the snappy, crumbly crunch of the biscoff cookie crust, the velvety smoothness of the cheesecake, and the gooey richness of the caramel. Each layer adds a new dimension and a delightful surprise, making every single bite an exciting experience that keeps you coming back for more.
- A Visually Stunning Dessert: The cheesecake’s smooth, pristine surface is the perfect canvas for the glossy, golden caramel. Its beautiful presentation makes it look like it came straight from a high-end bakery, proving you can create a truly professional-looking dessert right in your own kitchen without needing any special skills.
- The Ultimate Make-Ahead Treat: Cheesecake is the perfect dessert for busy hosts. It requires at least four hours of chilling time, which means it can and should be made well in advance. This allows you to focus on your guests and enjoy your time, knowing that a perfect dessert is ready and waiting for you.
Perfect Occasion:
This Salted Caramel Cheesecake is perfect for a wide range of occasions, truly shining when it takes center stage at any celebration. It’s the ideal dessert for a special dinner party, a holiday gathering like Christmas or New Year’s, or an anniversary. Its decadent flavor and beautiful presentation make it a showstopper that will impress every guest and leave a lasting impression. The rich flavors also make it a comforting treat for a cozy weekend at home, a well-deserved reward after a long week of work. Whether you’re celebrating a major life event or simply want to indulge in a truly special dessert, this cheesecake is always the perfect choice. Its universal appeal and elegant charm ensure it will be the star of any table and a favorite for years to come.
Serving and Decoration Tips:
- The Classic Caramel Drizzle: The most classic way to serve this cheesecake is to pour the cooled caramel over the top and use an offset spatula to create a smooth, even layer that covers the entire surface. You can also get creative and drizzle the caramel in a beautiful, artistic pattern for a more modern look that will impress your guests.
- A Sprinkle of Flaky Sea Salt: A tiny sprinkle of flaky sea salt on top of the caramel right before serving can help to intensify the flavors and add a final hint of salty tang that makes the dessert irresistible. The contrast of sweet and salty is what makes this cheesecake so special.
- Crushed Biscoff Garnish: For a simple yet effective garnish, crumble a few extra biscoff cookies over the top of the cheesecake or around the base. This adds extra texture and visually highlights the crust, creating a cohesive and beautiful presentation.
- A Dollop of Whipped Cream: A simple dollop of freshly whipped cream on top of each slice can add a beautiful finish and a light, airy contrast to the dense cheesecake. The coolness and lightness of the whipped cream will be a perfect pairing for the rich cheesecake.
Ingredients:
- For the Biscoff Crust: The foundation of this cheesecake is a wonderfully buttery and spiced crust. We use a generous amount of biscoff cookies (350 g), which are finely crushed to form the base. The crushed cookies are bound together with melted unsalted butter (150 g), which saturates the crumbs and creates a firm, crisp crust that is a beautiful and flavorful contrast to the smooth filling.
- For the Creamy Cheesecake: This rich, velvety layer is the heart of the dessert. We use three blocks of softened cream cheese (750 g) for a smooth and tangy base. The cream cheese is sweetened with granulated sugar (150 g), and a hint of ground cinnamon (1 tsp) adds a warm, spiced note. The cheesecake gets its unique, light texture from Greek yogurt (250 g), which also adds a nice tang. The mixture is bound together and made perfectly rich with four large, room temperature eggs and a tablespoon of vanilla extract.
- For the Homemade Salted Caramel: A simple yet rich topping that takes this dessert to the next level. It’s made by melting granulated sugar (150 g) into a beautiful amber liquid, then stirring in warm heavy cream (150 g) and softened unsalted butter (60 g) for a smooth, rich texture. The final touch of salt (½ tsp) provides the perfect salty balance to the sweet caramel, making every bite incredibly satisfying.
Instructions:
Step 1: Prepare the Biscoff Crust
First, prep your pan by lining the bottom of a 9-inch springform pan with a circle of parchment paper. To do this easily, place the paper over the bottom plate, then latch the ring of the pan over it, sealing the paper in place. To make the crumbs, place the biscoff cookies into a sealed plastic bag and use a rolling pin to smash them until they are very finely crushed. Alternatively, you can use a food processor for a faster, more uniform result. Transfer the crushed cookies to a large mixing bowl and pour in the melted butter. Mix the butter and crumbs with a spatula until all the crumbs are saturated and the mixture has the consistency of wet sand. Transfer the mixture to your lined pan and use a spatula or the flat bottom of a cup to firmly press the crust into an even layer on the bottom and about three-quarters of the way up the sides of the pan. Place the crust in the fridge to chill while you prepare the filling.
Step 2: Make the Cheesecake Batter
Preheat your oven to 325°F (160°C). Place an empty baking tray on the bottom rack of the oven that will be used for a water bath. In a kettle, boil some water and set it aside. In a large mixing bowl, add the softened cream cheese, sugar, Greek yogurt, vanilla extract, and cinnamon. Use an electric hand mixer on low speed to beat the ingredients together until the mixture is very creamy and smooth with no lumps. It is crucial to use low speed to avoid incorporating too much air, which can cause the cheesecake to crack. Add the eggs one at a time, mixing on low speed until each egg is just combined before adding the next. This will result in a beautifully glossy, thick, but pourable batter that is the perfect consistency for a smooth cheesecake.
Step 3: Bake the Cheesecake
Pour the batter into your chilled biscoff crust. Place the cheesecake pan on the middle rack of the preheated oven. Carefully pour about 1 inch of boiling water into the empty baking tray on the bottom rack of the oven to create a water bath. The steam from the water bath will help the cheesecake bake evenly and gently, preventing it from cracking. Bake for about 60-65 minutes. The cheesecake is done when the outer 2 inches are set and the center still has a slight jiggle. The center will continue to set as it cools, so don’t worry if it looks slightly underdone. This is the key to a creamy texture.
Step 4: Cool the Cheesecake
Once baked, turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool in the oven for about an hour. This gradual cooling process helps prevent cracking. Then, remove the cheesecake and let it cool completely on a wire rack at room temperature for at least 1-2 hours. Once it has reached room temperature, transfer it to the fridge and chill it for at least 4 hours, or preferably overnight. This is an essential step to allow the cheesecake to firm up and set properly before you attempt to slice it. A well-chilled cheesecake is a perfect cheesecake.
Step 5: Make the Salted Caramel
In a small saucepan, add the granulated sugar. Heat the sugar over medium heat, stirring occasionally with a spatula, until it’s completely melted. Continue to heat until it takes on a beautiful, golden amber color. Slowly and carefully pour in the room temperature heavy cream while stirring at the same time. Be careful, as the mixture will bubble up and create a lot of steam. Continue stirring until the mixture settles and becomes a smooth sauce. If any of the sugar hardens, just continue to heat and stir until it dissolves again. When the caramel has slightly thickened enough to coat the back of a spoon, remove the saucepan from the heat. Stir in a few cubes of room temperature butter at a time until they are completely melted and combined. Finally, stir in the salt until it is fully dissolved. Transfer the salted caramel to a small bowl to cool completely at room temperature or in the fridge. The caramel will thicken as it cools and become the perfect topping.
Step 6: Assemble and Serve
Once the cheesecake is fully chilled, run an offset spatula or a thin knife between the cheesecake and the sides of the pan. Gently release the cheesecake from the springform pan and transfer it to a serving dish. Before serving, you can either pour the cooled caramel on top of the cheesecake and use an offset spatula to spread it in an even layer, or cut the cheesecake into slices and drizzle each piece with caramel individually. The caramel is a beautiful final touch that makes this cheesecake an absolute showstopper. Slice, serve, and enjoy!
Make Ahead Options
This cheesecake is the perfect dessert to prepare ahead of time, which makes it an ideal option for any holiday or dinner party. You can prepare and bake the cheesecake up to two days in advance. The chilling process is an essential part of the recipe, so it’s best to make it the day before you plan to serve it. The salted caramel can also be made up to a week in advance and stored in an airtight container in the refrigerator. Just be sure to let it come to room temperature and give it a stir before you use it. This allows you to have a delicious, homemade dessert ready and waiting, so you can focus on your guests and enjoy the occasion without any last-minute stress.
Storage Tips for Salted Caramel Cheesecake
- Refrigerator: The best way to store this cheesecake is in an airtight container in the refrigerator. It will stay fresh and delicious for up to a week. The container will prevent the cheesecake from absorbing any other odors from the fridge, ensuring it tastes perfect every time you slice it.
- Freezer: For longer storage, you can freeze the cheesecake. It’s best to freeze it without the caramel topping. Once the cheesecake is fully chilled, wrap it tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to 3 months. When you are ready to serve it, thaw it in the refrigerator overnight. You can then make a fresh batch of caramel or warm up the pre-made caramel just before serving.
Tips for the Best Salted Caramel Cheesecake
- Room Temperature Ingredients: This is a crucial tip for a perfectly smooth cheesecake. Ensure your cream cheese, eggs, and Greek yogurt are all at room temperature. This will allow them to mix together smoothly and prevent any lumps from forming in your batter, resulting in a silky, smooth finish.
- Don’t Overmix the Batter: When mixing the cheesecake batter, use an electric mixer on low speed. Overmixing can incorporate too much air, which will cause the cheesecake to puff up in the oven and then crack as it cools. The goal is to mix until just combined.
- The Water Bath is Key: The water bath in the oven is essential for a beautiful, crack-free cheesecake. The steam creates a humid environment that helps the cheesecake bake gently and evenly. It also contributes to the silky, smooth texture that a baked cheesecake should have.
- Gradual Cooling: Don’t remove the cheesecake from the oven immediately. The gradual cooling process is the best way to prevent the top from cracking. Turning off the oven and letting it cool with the door ajar allows the cheesecake to set up slowly and evenly, resulting in a flawless surface.
- Use Good Quality Ingredients: The flavor of this cheesecake is dependent on the quality of your ingredients. Use a good-quality cream cheese and biscoff cookies for the best results, as their unique flavor will shine through in every bite.
Salted Caramel Cheesecake FAQs
Why did my cheesecake crack on top?
A crack on the top of a cheesecake is almost always caused by a sudden change in temperature or overbaking. To prevent this, ensure you are using a water bath and that you allow the cheesecake to cool gradually in the oven after baking. Avoid opening the oven door during the baking process, and be sure not to overbake the cheesecake. The center should still be a little wobbly when you take it out.
What is a water bath and why do I need it?
A water bath (also known as a bain-marie) is a baking technique where you place a pan of water on the rack below your cheesecake. The steam from the water creates a moist, humid environment in the oven, which helps the cheesecake bake more gently and evenly. This prevents the edges from drying out and setting too quickly, which is a common cause of cracks.
How can I tell when the cheesecake is done baking?
The best way to tell if your cheesecake is done is by checking for a slight jiggle in the center. The outer two inches of the cheesecake should look set and firm, but the very center should still jiggle slightly. The residual heat from the pan and the oven will continue to cook the center as it cools, resulting in a perfectly creamy texture.
Can I use a different cookie for the crust?
Yes, you can. While the biscoff crust is a fantastic pairing for the salted caramel, you can easily substitute it with another cookie. A classic graham cracker crust is a popular option, or you could use crushed vanilla wafers or chocolate sandwich cookies for a different flavor profile.
My caramel hardened after I added the cream. What should I do?
This happens when the heavy cream is too cold. The sudden temperature change causes the hot sugar to seize up and form a hard block. Don’t worry, this is easy to fix! Simply return the saucepan to the heat and continue to gently stir over low to medium heat. The heat will gradually melt the hardened sugar back into a smooth sauce.
Salted Caramel Cheesecake
Ingredients
For the Biscoff Crust
- 350 g biscoff cookies
- 150 g unsalted butter melted
For the Cheesecake
- 750 g cream cheese room temperature
- 150 g granulated sugar
- 250 g Greek yogurt room temperature
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 4 large eggs room temperature
For the Salted Caramel
- 150 g granulated sugar
- 150 g heavy cream room temperature
- 60 g unsalted butter room temperature
- ½ tsp salt
Instructions
- Prepare Crust: Crush biscoff cookies. Mix with melted butter. Press into a lined 9-inch springform pan. Chill in the fridge.
- Make Cheesecake Batter: Preheat oven to 325°F. Beat cream cheese, sugar, yogurt, vanilla, and cinnamon until smooth. Add eggs one at a time, mixing on low speed until combined.
- Bake Cheesecake: Pour batter into chilled crust. Place pan on the middle rack of the oven with a water bath on the bottom rack. Bake for 60-65 minutes.
- Cool: Turn off the oven and let the cheesecake cool with the door ajar for 1 hour. Cool at room temperature for 1-2 hours, then chill in the fridge for at least 4 hours or overnight.
- Make Caramel: Melt sugar in a saucepan until amber. Slowly stir in heavy cream, then stir in butter and salt. Transfer to a bowl and cool completely.
- Serve: Release cheesecake from pan. Top with cooled salted caramel. Slice and serve.
