Salted Caramel Cheesecake Recipe

Introduction

This salted caramel cheesecake is a luscious dessert combining a crunchy spiced biscuit base with a smooth, creamy filling and rich homemade salted caramel swirls. It’s perfect for impressing guests or treating yourself to something indulgent.

Ingredients

• 1 cup caster sugar / superfine sugar
• 75g / 5 tbsp unsalted butter, cold, cut into ~ 1cm / 0.4″ cubes
• 1/2 cup thickened cream / heavy cream, or any full-fat pourable cream
• 1/2 tsp cooking salt / kosher salt (halve for table salt, + 50% for salt flakes)
• 300g / 10 oz Biscoff cookies (38 pieces) or other plain biscuit/cookies (2 1/2 cups crumbs)
• 1/2 tsp cinnamon powder
• 1 tbsp brown sugar
• 120g / 8 tbsp unsalted butter, melted
• Pinch of salt
• 1 lb / 500g cream cheese, full fat, softened to room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream, full fat (substitute with yogurt)
• 3/4 cup caster sugar / superfine sugar (or regular white sugar / granulated sugar)
• 3 large eggs, at room temperature (~55g/2oz in-shell)
• 1/2 of the salted caramel sauce (see instructions for homemade or store-bought)
• 1/8 tsp cooking salt / kosher salt
• 1/2 of the salted caramel sauce (for topping)
• 1 tsp sea salt flakes

Instructions

1. Step 1: Make the salted caramel sauce 1 hour before assembling. Melt sugar in 4 batches in a medium saucepan over medium-high heat, stirring if needed until all sugar is melted and turns amber in color. Remove from heat, add salt and cold butter cubes, whisk until melted, then slowly add about one-third of the cream. Whisk to combine, then add remaining cream. Return to stove and simmer for 1 minute stirring frequently. Pour into a bowl, cover with cling wrap touching the surface, and let cool on the counter for about 1 hour.
2. Step 2: Preheat the oven to 160°C/320°F (140°C fan-forced) and position a rack in the middle. Grease a 23 x 33 cm (9 x 13″) metal pan with butter and line it with baking paper, leaving an overhang for easy removal.
3. Step 3: For the biscuit base, crumble the Biscoff cookies using a food processor until fine crumbs form. Add melted butter, brown sugar, cinnamon, and a pinch of salt, then pulse briefly until the mixture resembles wet sand. Press the crumbs evenly into the base of the prepared pan.
4. Step 4: In a large bowl, beat cream cheese with an electric mixer on low speed until just smooth (about 20 seconds), to avoid air bubbles. Add vanilla, sour cream, caster sugar, and salt, mixing until combined.
5. Step 5: Add eggs one at a time, beating briefly (about 5 seconds) after each addition. After the last egg, beat until smooth but stop immediately once combined.
6. Step 6: Pour the cream cheese mixture over the biscuit base and spread evenly. Dollop half of the cooled salted caramel sauce randomly on top and use a chopstick or skewer to swirl it gently without fully blending it into the batter.
7. Step 7: Bake for 35 minutes. The center should be slightly soft but not runny. Turn off the oven and leave the cheesecake inside with the door ajar about 20 cm (8″) for 1 hour to cool slowly.
8. Step 8: As the cheesecake cools, cracks may appear where caramel swirls are. Use a spoon to fill cracks with more salted caramel, then drizzle most of the remaining caramel generously over the surface. Refrigerate the cheesecake in the pan for at least 6 hours or overnight to set.
9. Step 9: To serve, lift the cheesecake out using the baking paper overhang, sprinkle with sea salt flakes, and cut into desired portions.

Tips & Variations

• For a quicker option, use store-bought salted caramel sauce instead of making your own.
• Use yogurt instead of sour cream for a slightly tangier cheesecake.
• Add a teaspoon of espresso powder to the cheesecake filling for a coffee twist.
• You can swap Biscoff cookies for graham crackers or digestive biscuits for a different flavor.
• Ensure eggs and cream cheese are at room temperature to achieve a smooth batter and avoid cracks.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the pan or transfer to an airtight container to maintain freshness. Allow the cheesecake to come to room temperature for 15-20 minutes before serving. Leftover salted caramel sauce keeps well in the fridge for up to 2 weeks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake tastes even better the next day as the flavors develop. Just cover and refrigerate overnight for best results.

How do I prevent cracks in my cheesecake?

Use room temperature ingredients, avoid overmixing the batter, and cool the cheesecake gradually in the oven with the door open to reduce cracking.

Salted Caramel Cheesecake Recipe

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★★★★★

4.8 from 75 reviews

This Salted Caramel Cheesecake features a buttery Biscoff cookie crust topped with a creamy, smooth cheesecake filling swirled with decadent homemade salted caramel. The caramel is rich and perfectly balanced with a touch of salt, creating an indulgent dessert ideal for special occasions or whenever you crave a sweet treat. The cheesecake is baked to silky perfection and chilled to set, finished with a sprinkle of sea salt flakes for an irresistibly complex flavor contrast.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 7 hours 55 minutes
• Yield: 16 bars or 40 Petit Four size squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Salted Caramel Sauce

• 1 cup caster sugar / superfine sugar
• 75g / 5 tbsp unsalted butter, cold, cut into ~1cm cubes
• 1/2 cup thickened cream / heavy cream
• 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for salt flakes)

Cheesecake Biscuit Base

• 300g / 10 oz Biscoff cookies (38 pieces) or other plain biscuit/cookies (2 1/2 cups crumbs)
• 1/2 tsp cinnamon powder
• 1 tbsp brown sugar
• 120g / 8 tbsp unsalted butter, melted
• Pinch of salt

Cheesecake Filling

• 1 lb / 500g cream cheese, full fat, softened to room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream, full fat (or substitute with yogurt)
• 3/4 cup caster sugar / superfine sugar (or regular white sugar / granulated sugar)
• 3 large eggs, at room temperature (~55g/2oz in-shell)
• 1/8 tsp cooking salt / kosher salt

Topping and Decoration

• Salted caramel sauce (half reserved for caramel swirls and final drizzle)
• 1 tsp sea salt flakes

Instructions

1. Make Salted Caramel Sauce: Begin by melting 1 cup of sugar in four batches over medium high heat in a medium saucepan. Spread 1/4 of the sugar evenly, let melt without stirring then add another 1/4; repeat until all sugar is melted. Once melted, let it cook 1-2 minutes without stirring until it turns an amber color, watching carefully to avoid burning.
2. Finish Caramel: Remove from heat, whisk in 75g cold cubed butter and 1/2 tsp cooking salt. Carefully add about 1/3 of the cream slowly (steam will rise), whisk to combine, then add remaining cream. Return to medium high heat and simmer for 1 minute while stirring. Pour into a bowl, cover with cling wrap touching surface, and let cool for about 1 hour.
3. Preheat Oven: Set oven to 160°C/320°F (140°C fan-forced) and place rack in the middle position. Lightly grease a 23 x 33cm/9 x 13″ metal pan and line with baking paper with overhang for easy lifting.
4. Prepare Biscuit Base: Roughly break biscuits by hand and process in a food processor until fine crumbs. Add cinnamon powder, brown sugar, pinch of salt, and melted butter and briefly blitz to combine into a wet sand texture. Press mixture firmly and evenly into the base of the prepared pan.
5. Make Cheesecake Filling: Using an electric mixer with paddle attachment, beat cream cheese on medium speed just until smooth (about 20 seconds) to avoid excess air. Add vanilla extract, sour cream, sugar, and salt, mixing till combined.
6. Add Eggs: Add eggs one at a time, beating briefly (5 seconds) after each addition. After the final egg, beat just until smooth; avoid overmixing to prevent air bubbles.
7. Assemble Cheesecake: Pour batter over the biscuit base, smoothing evenly. Dollop half of the cooled salted caramel over the surface and use a chopstick or skewer to gently swirl the caramel through the batter without fully mixing it.
8. Bake: Bake the cheesecake for 35 minutes until the edges are set and the center is slightly soft but not runny. Then turn off the oven and leave the door open about 20 cm (8″) to cool the cheesecake inside for about 1 hour.
9. Decorate and Chill: As the cheesecake cools, some caramel swirls may crack open; fill these cracks with reserved salted caramel. Drizzle most of the remaining caramel over the top in bold swirls and sprinkle with sea salt flakes. Refrigerate the cheesecake in the pan for at least 6 hours or overnight to fully set.
10. Serve: Lift the cheesecake from the pan using the parchment paper overhang. Cut into desired portions—16 bars or smaller Petit Four sizes as preferred—and serve chilled with extra salted caramel if desired.

Notes

• Note 1: Use caster sugar or superfine sugar for smooth caramel without graininess.
• Note 2: Biscoff cookies provide an extra flavor dimension but any plain biscuit can be substituted.
• Note 3: Ensure cream cheese is full fat and softened to room temperature to avoid lumps.
• Note 4: The caramel sauce can be store-bought but homemade caramel greatly enhances flavor and texture.
• Note 5: Sea salt flakes add a delightful crunchy contrast and elevate the salted caramel taste.
• Note 6: Pressing the biscuit base firmly ensures a sturdy crust that holds together well when sliced.
• Cool the caramel sauce and cheesecake properly to ensure set texture and prevent cracking.

Keywords: Salted caramel cheesecake, Biscoff cheesecake, caramel dessert, baked cheesecake, homemade caramel sauce, creamy cheesecake, sweet dessert, salted caramel recipe