I enjoy how this cheesecake delivers the perfect balance of sweet and salty flavors. The texture is smooth and creamy, while the caramel adds a luxurious finish. It’s a great centerpiece dessert that always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust: 350 g biscoff cookies 150 g unsalted butter (melted)
for the cheesecake: 750 g cream cheese 150 g granulated sugar 250 g greek yogurt 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 4 large eggs
for the salted caramel: 150 g granulated sugar 150 g heavy cream 60 g unsalted butter 1/2 teaspoon salt
Directions
I start by preparing the crust. I crush the biscoff cookies into fine crumbs, mix them with melted butter, and press the mixture firmly into a lined springform pan. I place it in the fridge to chill.
Then I preheat the oven to 325°F and prepare a water bath by placing a tray of boiling water on the bottom rack.
For the cheesecake filling, I mix the cream cheese, sugar, yogurt, vanilla, and cinnamon until smooth. I add the eggs one at a time, mixing gently to keep the batter creamy.
I pour the batter over the chilled crust and place the pan in the oven. I bake for about 60 to 65 minutes until the edges are set and the center is slightly jiggly.
I let the cheesecake cool at room temperature, then refrigerate it for at least 4 hours or overnight.
To make the salted caramel, I melt the sugar in a saucepan until it turns amber. I carefully stir in the cream, then add butter and salt until smooth.
Once the caramel cools, I pour or drizzle it over the chilled cheesecake before serving.
Servings and timing
This recipe serves 10 people. Prep time: about 30 minutes Cooking time: about 1 hour Chill time: about 4–5 hours Total time: about 6 hours 10 minutes
Variations
I sometimes use a graham cracker crust instead of biscoff. When I want extra flavor, I add chocolate ganache or nuts on top. I also like adjusting the salt in the caramel for a stronger contrast.
Storage/reheating
I store the cheesecake in the refrigerator for up to 5 days. I keep it covered to maintain freshness. I don’t reheat it, as it’s best served chilled.
FAQs
Why is my cheesecake cracking?
I find this happens if it’s overbaked or cooled too quickly, so I let it cool gradually.
Can I make this ahead of time?
Yes, I usually make it a day in advance for the best texture.
How do I know when it’s done baking?
I check that the edges are set while the center still has a slight jiggle.
Can I freeze cheesecake?
Yes, I can freeze it without the caramel topping and add it later.
What can I use instead of biscoff cookies?
I can use graham crackers or digestive biscuits as a substitute.
Conclusion
I keep making this salted caramel cheesecake because it’s creamy, rich, and full of flavor. It’s the kind of dessert that always feels indulgent and perfect for special occasions.
The best smooth and creamy cheesecake with a sweet and salty caramel topping perfect for special occasions.
Author:Ella
Prep Time:30 minutes
Cook Time:1 hour
Total Time:~6 hours 10 minutes
Yield:Serves 10
Category:Dessert
Method:Baking
Cuisine:American / European-Inspired
Diet:Vegetarian
Ingredients
For the Biscoff Crust
350 g Biscoff cookies (about 45 cookies)
150 g unsalted butter (melted)
For the Cheesecake Filling
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)
1/2 tsp salt
Instructions
Make the Crust
Prepare Pan: Line a 9-inch springform pan with parchment paper.
Crush Cookies: Crush Biscoff cookies into fine crumbs using a food processor or rolling pin.
Mix & Press: Combine crumbs with melted butter until it resembles wet sand. Press firmly into the bottom and sides of the pan. Chill in the fridge.
Make the Cheesecake
Preheat Oven: Preheat to 325°F (160°C). Place a tray on the lower rack for a water bath and boil water.
Mix Filling: Beat cream cheese, sugar, yogurt, vanilla, and cinnamon until smooth.
Add Eggs: Mix in eggs one at a time on low speed until smooth and glossy.
Fill & Bake: Pour batter into crust. Add hot water to the tray below and bake for 60–65 minutes until edges are set and center is slightly jiggly.
Cool & Chill: Let cool at room temperature for 1–2 hours, then refrigerate for at least 4 hours or overnight.
Make Salted Caramel
Melt Sugar: Heat sugar in a saucepan over medium heat until melted and amber-colored.
Add Cream: Slowly pour in heavy cream while stirring (it will bubble).
Finish: Stir in butter and salt until smooth. Let cool.
Assemble
Release Cheesecake: Remove from pan carefully.
Top: Pour or drizzle salted caramel over the cheesecake before serving.
Notes
Use room temperature ingredients for a smooth filling.
Avoid overmixing to prevent cracks.
The water bath helps keep the cheesecake creamy and prevents cracking.
Chill overnight for best texture.
