Description
Indulge in the decadent flavors of this Best Salted Caramel Cheesecake Recipe featuring a rich salted caramel sauce, buttery Biscoff cookie crust, and creamy cheesecake filling.
Ingredients
Scale
Salted Caramel Sauce:
- 1 cup granulated sugar (200g)
- 5 tbsp unsalted butter, room temp and sliced (70g)
- ½ cup heavy cream, warmed up (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 temp (4 8oz blocks or 907g)
- 1 cup granulated sugar (200g)
- 2 tsp vanilla
- 4 large eggs, room temp
- ⅓ cup heavy cream, room temp (80g)
- ½ cup sour cream, room temp (120g)
- 1 tbsp cornstarch
- ⅔ cup caramel sauce from above
Baking & serving:
- Remaining salted caramel sauce
- Optional: Flakey sea salt for garnish
Instructions
- Prepare Salted Caramel Sauce: Combine sugar in a saucepan over medium heat until it turns amber. Add butter, cream, vanilla, and salt. Stir until smooth. Set aside to cool.
- Make Crust: Crush Biscoff cookies and mix with melted butter. Press into the bottom of a springform pan.
- Prepare Cheesecake Filling: Beat cream cheese, sugar, vanilla, eggs, cream, sour cream, and cornstarch until smooth. Swirl in caramel sauce.
- Bake Cheesecake: Pour filling over crust and bake in a water bath. Cool and refrigerate.
- Serve: Drizzle with remaining caramel sauce and sprinkle with sea salt before serving.
Notes
- For a smoother caramel sauce, stir continuously while cooking the sugar.
- Allow the cheesecake to chill for several hours or overnight for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 135 mg