Salted Caramel Cheesecake
A creamy cheesecake with a crunchy Biscoff cookie crust, topped with rich homemade salted caramel for a perfect balance of sweet and salty.
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.