Best Salted Caramel Cheesecake Recipe – We take a classic rich, tangy, and delicious cheesecake to the next level of indulgence by adding a Biscoff cookie crust and decadent salted caramel topping!

Slice of salted caramel cheesecake on a white plate with a fork.

Why We Love This Caramel Cheesecake Recipe

We are big fans of a homemade cheesecake around the holidays. This simple classic cheesecake, with Biscoff crust and a salted caramel topping is completely irresistible.

You can make the crust with graham crackers or ginger snaps as well, but we love the unique flavor of Biscoff cookies. Plus, they crumble beautifully into a great crumb crust!

The caramel topping can be thick homemade caramel sauce or store-bought caramel sauce for ease. Make the cheesecake the day before an event and chill, then bring it out of the refrigerator when ready to serve for an appealing surprise and any meal!

Ingredients You Need

For the Cheesecake Filling –

  • Cream cheese
  • Eggs
  • Sour cream
  • Granulated sugar
  • Vanilla extract
  • Salt

For the Caramel Topping –

  • Thick salted caramel sauce – store-bought or homemade
  • Sea salt flakes
Slice of salted caramel cheesecake on a white plate with a fork. A bite of the cheesecake has been taken out of the tip.

How to Make the Best Salted Caramel Cheesecake

Preheat the oven to 350°F. Place one oven rack in the middle position, and the other one in the very bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage from the cheesecake. Line the bottom of a 9 to 9 ½ inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. Trim off the edges of the paper. 

For the Crust: Place the Biscoff cookies, sugar, and salt in a food processor.

Whole biscoff cookies in a food processor.

Pulse until the cookies are finely ground. Then add the melted butter and pulse again to combine.

Crumbled biscoff cookies in a food processor.

Pour the crust mixture into the prepared pan. Use a drinking glass to press the crumbs evenly over the bottom and up the sides of the pan, about 2/3 the way up. Carefully place the crust in the oven and bake for 10 minutes.

Get the Complete (Printable) Salted Caramel Cheesecake Recipe Below. Enjoy!

For the Cheesecake Filling: Meanwhile, set out an electric stand mixer. Place the cream cheese in the bowl. Beat on high for 2 to 3 minutes to soften and fluff the cream cheese. One at a time, add the eggs and allow them to beet completely into the mixture before adding the next egg. Scrape the bowl with a spatula. Then turn the mixer on low and beat in the sour cream, sugar, vanilla extract, and salt.

When the crust comes out of the oven, carefully pour the cheesecake batter into the crust and place it back in the oven. Bake for 45 minutes. If the top of the cheesecake starts to turn brown, loosely drape a piece of foil over the top and continue baking.

Baked cheesecake in a springform pan.

Allow the cheesecake to cool on the counter for at least 30 minutes.

Then warm the caramel sauce, just enough to make it pourable. (You do not want it to be hot!) Pour the caramel sauce over the top of the cheesecake. It should rest in the indentation of the top of the cake.

Top of the cake topped with caramel.

Place the cheesecake in the refrigerator and chill for at least three hours.

When ready to serve, sprinkle sea salt flakes over the top of the caramel cheesecake, then slice.

Whole caramel cheesecake with flecked sea salt on top.

Recipe Variations

  • Crust – swap Biscoff cookies with graham crackers or ginger snaps, or simply purchase a readymade graham cracker crust
  • Dairy-free – this salted caramel cheesecake recipe can be made with your favorite plant-based alternatives … but remember that caramel often has dairy in it, too
  • Chocolate – for some serious decadence consider drizzling chocolate fudge sauce over the top of the caramel just before serving
  • Toppings – along with the caramel and sea salt feel free to add other goodies like chopped walnuts or pecans, mini chocolate or flavored chips, or bananas foster on top
Slice of salted caramel cheesecake on a white plate with a fork.

Frequently Asked Questions

Why do you put sour cream in cheesecake?

The sour cream adds a lightness that helps to cut the richness of the cream cheese. It also makes the base of the cheesecake airy, tender, and a bit more pliable, so it is less likely to crack while baking. No water bath required!

How do you keep cheesecake fresh?

Store homemade caramel cheesecake in a cake box in the refrigerator. It will keep well for up to 5 days in the fridge.

What is the best way to freeze cheesecake?

I suggest freezing before adding the salted caramel sauce on top. Let the cheesecake cool completely, then wrap it in layers of plastic wrap and aluminum foil. Freeze for up to one month.

How do you defrost cheesecake?

The best way to thaw a frozen cheesecake is to set it in the fridge overnight. I suggest keeping it wrapped in the plastic wrap so that it stays moist and tender.

Slice of salted caramel cheesecake on a white plate with a fork. A bite of the cheesecake has been taken out of the tip.

Looking for More Decadent Cake Recipes? Be Sure to Also Try:

Slice of salted caramel cheesecake on a white plate with a fork.
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Salted Caramel Cheesecake Recipe

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
We take a classic rich, tangy, and delicious cheesecake to the next level of indulgence by adding a Biscoff cookie crust and decadent salted caramel topping!
Servings: 12 servings

Ingredients

For the Crust –

For the Cheesecake Filling –

For the Caramel Topping –

  • 1 cup thick salted caramel sauce store-bought or homemade
  • 1 teaspoon sea salt flakes

Instructions

  • Preheat the oven to 350°F. Place one oven rack in the middle position, and one in the very bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage from the cheesecake. Line the bottom of a 9 to 9 ½ inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. Trim off the edges of the paper.
  • For the Crust: Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finey ground. Then add the melted butter and pulse again to combine. Pour the crust mixture into the prepared pan. Use a drinking glass to press the crumbs evenly over the bottom and up the sides of the pan, about 2/3 the way up. Carefully place the crust in the oven and bake for 10 minutes.
  • For the Cheesecake Filling: Meanwhile, set out an electric stand mixer. Place the cream cheese in the bowl. Beat on high for 2 to 3 minutes to soften and fluff the cream cheese. One at a time, add the eggs and allow them to beet completely into the mixture before adding the next egg. Scrape the bowl with a spatula. Then turn the mixer on low and beat in the sour cream, sugar, vanilla extract, and salt.
  • When the crust comes out of the oven, carefully pour the cheesecake mixture into the crust and place it back in the oven. Bake for 45 minutes. If the top of the cheesecake starts to turn brown, loosely drape a piece of foil over the top and continue baking.
  • Allow the cheesecake to cool on the counter for at least 30 minutes. Then warm the caramel sauce, just enough to make it pourable. (You do not want it to be hot!) Pour the caramel sauce over the top of the cheesecake. It should rest in the indentation of the top of the cake. Place the cheesecake in the refrigerator and chill for at least three hours.
  • When ready to serve, sprinkle sea salt flakes over the top of the cheesecake, then slice.

Notes

Store homemade caramel cheesecake in a cake box in the refrigerator. It will keep well for up to 5 days in the fridge.
To freeze: I suggest freezing before adding the salted caramel sauce on top. Let the cheesecake cool completely, then wrap in layers of plastic wrap and aluminum foil. Freeze for up to one month.
The best way to thaw a frozen cheesecake is to set it in the fridge overnight. I suggest keeping it wrapped in plastic wrap so that it stays moist and tender.

Nutrition

Serving: 1pc, Calories: 472kcal, Carbohydrates: 50g, Protein: 8g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 117mg, Sodium: 623mg, Potassium: 219mg, Fiber: 0.3g, Sugar: 40g, Vitamin A: 783IU, Vitamin C: 0.3mg, Calcium: 126mg, Iron: 1mg
Course: Dessert
Cuisine: American, Holiday
Author: Sommer Collier
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