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Best Salted Caramel Cheesecake Recipe

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3.9 from 8 reviews

This decadent Salted Caramel Cheesecake recipe combines a rich and creamy cheesecake with a buttery Biscoff cookie crust and a luscious homemade salted caramel sauce. Baked in a water bath for a silky texture, it is finished with a drizzle of warm salted caramel and an optional sprinkle of flakey sea salt for the perfect balance of sweet and salty indulgence.

  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 42 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Salted Caramel Sauce

  • 1 cup granulated sugar (200g)
  • 5 tbsp unsalted butter, room temperature and sliced (70g)
  • 1/2 cup heavy cream, warmed (120g)
  • 1 tsp vanilla extract
  • 1 tsp salt

Crust

  • 200g Biscoff cookies (about 26 cookies)
  • 6 tbsp unsalted butter, melted (85g)

Cheesecake

  • 32 oz full-fat cream cheese, room temperature (4 8oz blocks or 907g)
  • 1 cup granulated sugar (200g)
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1/3 cup heavy cream, room temperature (80g)
  • 1/2 cup sour cream, room temperature (120g)
  • 1 tbsp cornstarch, sifted
  • 2/3 cup salted caramel sauce (from above), room temperature
  • Remaining salted caramel sauce (for topping)
  • Optional: Flakey sea salt (for garnish)

Instructions

  1. Make the Salted Caramel Sauce: Add 1 cup granulated sugar evenly to a dry, wide-bottomed pan on the lowest burner flame. Cook slowly until the sugar melts and turns a deep golden color, stirring gently with a dry whisk or spatula to avoid clumps. This process takes about 20 minutes. Turn off heat, add 5 tbsp sliced butter, whisk until partially combined. Add 1/2 cup warmed heavy cream and whisk vigorously until smooth and creamy. If caramel seizes, return pan to low heat to re-melt. Stir in 1 tsp salt and 1 tsp vanilla extract. Transfer to a bowl and cool completely at room temperature.
  2. Prepare the Crust: Preheat oven to 350°F (conventional). Line a 9″ springform pan with parchment paper on bottom and sides, securing with spray oil or butter. Blitz Biscoff cookies in a food processor until fine crumbs form. Add 6 tbsp melted butter and pulse to combine. Press the crumb mixture tightly into the bottom of the pan (and optionally up the sides). Bake for 7-8 minutes, then reduce oven temperature to 325°F.
  3. Make the Cheesecake Filling: Ensure all ingredients are room temperature. In a stand mixer with paddle attachment, whip 32 oz cream cheese, 1 cup sugar, and 2 tsp vanilla extract for 2-3 minutes until creamy and sugar mostly dissolved. Scrape bowl edges and bottom 2-3 times during mixing. In a separate bowl, lightly whisk 4 eggs. Gradually add eggs to batter on medium-low speed and mix until just combined. Scrape bowl. Add 1/3 cup heavy cream, 1/2 cup sour cream, and 1 tbsp sifted cornstarch, mixing gently on medium-low until combined. Scrape bowl again. Stir in 2/3 cup room temperature salted caramel sauce until blended. Taste and add a pinch more salt if desired.
  4. Assemble and Bake: Wrap the outside bottom and edges of the springform pan with two sheets of aluminum foil to prevent water leaks. Pour cheesecake batter into baked crust, gently shaking and tapping pan to release air bubbles. Place a large tray on the oven rack and pour 1-2 inches of boiling water on it. Carefully put cheesecake pan on the tray. Bake at 325°F for 75-80 minutes without opening the oven door before 70 minutes have passed. The cheesecake edges should be set while the center remains slightly jiggly. For firmer texture, bake full 80 minutes.
  5. Cool and Chill: Remove cheesecake from oven and cool at room temperature for 2 hours. Refrigerate overnight for at least 12 hours before removing from pan to slice.
  6. Serve: Carefully remove cheesecake from the springform pan and place on a serving stand. Warm remaining salted caramel sauce in 15-second microwave increments until pourable but not hot. Drizzle over cheesecake and spread evenly. Optionally sprinkle with flakey sea salt. Slice, serve, and enjoy!

Notes

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • Cooking the caramel slowly on low heat prevents burning and ensures a deep, rich flavor.
  • Wrapping the springform pan with foil prevents water from the bain-marie leaking in during baking.
  • Do not overmix the batter once eggs are added to avoid cracking in the cheesecake.
  • Cooling and chilling overnight is critical for the cheesecake to set properly.
  • You can adjust the crust thickness by pressing crumbs up the sides of the pan or keeping them only on the bottom.
  • Flakey sea salt garnish enhances the salted caramel flavor with a pleasant crunch.

Find it online: https://cheftinaskitchen.com/best-salted-caramel-cheesecake-recipe/