Salted Caramel Cheesecake Recipe

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

5 stars (2 reviews)

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!

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American, Holiday

Servings: servings

Calories: 472kcal

Author: Sommer Collier

Ingredients

For the Crust –

8.8 ounce Biscoff cookies or 2 cups crumbled graham crackers or gingersnaps
½ cups granulated sugar
½ teaspoon salt
½ cup melted butter

For the Cheesecake Filling –

24 ounces cream cheese softened
4 large eggs
1 cup sour cream
¾ cup granulated sugar
1 tablespoon vanilla extract
½ teaspoon salt

For the Caramel Topping –

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

US Customary - Metric

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.

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