why make this recipe

Salted Caramel Cheesecake is a dessert that brings together the creamy texture of cheesecake with the rich and indulgent flavor of salted caramel. It’s a delightful treat perfect for any occasion, whether it’s a holiday gathering, a birthday celebration, or just a sweet way to end a meal. The combination of the biscoff cookie crust, smooth cheesecake, and the decadent caramel sauce makes it a standout dessert that everyone will love.

how to make Salted Caramel Cheesecake

Ingredients:

350 g biscoff cookies (about 45 cookies)
150 g unsalted butter (melted)
750 g cream cheese (3 bricks), softened to room temperature
150 g granulated sugar
250 g Greek yogurt (room temperature)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs (room temperature)
150 g granulated sugar (for caramel)
150 g heavy cream (room temperature)
60 g unsalted butter (room temperature)
1/2 teaspoon salt

Directions:

Biscoff Crust: Start by crushing the biscoff cookies into fine crumbs. You can use a food processor or place them in a zip bag and crush them with a rolling pin. Mix the crumbs with melted butter until combined. Press this mixture firmly into the bottom of a springform pan. Chill in the refrigerator while you prepare the cheesecake filling.
Cheesecake: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the Greek yogurt, vanilla extract, and ground cinnamon, mixing until everything is well combined. Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Pour this cheesecake mixture over the chilled crust.
Bake: Preheat your oven to 160°C (320°F). Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour. This helps prevent cracking.
Salted Caramel: While the cheesecake is cooling, make the salted caramel. In a saucepan, heat 150 g of sugar over medium heat, stirring until it melts and turns amber. Once you have the right color, carefully stir in the heavy cream, 60 g of butter, and salt. Let it cool slightly.
Drizzle: After the cheesecake has cooled, drizzle the salted caramel over the top. Let it chill in the refrigerator for at least 4 hours, or overnight for the best flavor.

how to serve Salted Caramel Cheesecake

When you are ready to serve your Salted Caramel Cheesecake, carefully release it from the springform pan. Slice into pieces and serve each slice with a dollop of whipped cream or a sprinkle of sea salt for an extra touch. This makes each bite a delightful mix of flavors.

how to store Salted Caramel Cheesecake

Store leftover Salted Caramel Cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will keep well for about 5-7 days. You can also freeze it for longer storage. Just wrap individual slices in plastic wrap and then in foil before placing them in the freezer.

tips to make Salted Caramel Cheesecake

Make sure your cream cheese is at room temperature. This will help to create a smooth filling without lumps.
Don’t overmix the eggs into the cheesecake batter. Mix just until blended to avoid incorporating too much air.
Watch the caramel closely while cooking. Sugar can burn quickly, so keep an eye on it!
Let the cheesecake cool gradually in the oven to prevent cracks.

variation

You can add toppings like crushed nuts, chocolate shavings, or even fruit like sliced apples or pears for a different flavor.

FAQs

1. Can I use other cookies for the crust?
Yes, you can replace biscoff cookies with graham crackers, Oreo cookies, or any other cookie you enjoy.

2. What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, you can use sour cream as a substitute.

3. How can I tell if the cheesecake is done?
The edges should be firm, and the center should look set but slightly jiggly. It will firm up as it cools.