By Biscoff Salted Caramel Cheesecake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Biscoff Salted Caramel Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Biscoff Salted Caramel Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
2 cups Biscoff cookies, crushed (about 25 cookies)
1/4 cup granulated sugar
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
3 large eggs, at room temperature
1/2 cup heavy cream
1/4 cup Biscoff spread (Lotus cookie butter)
For the Salted Caramel Sauce:
1/2 cup unsalted butter
1 cup brown sugar, packed
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon sea salt (plus extra for topping)
For Garnish:
Crushed Biscoff cookies
Extra salted caramel sauce (optional)
PREPARATION STEPS
1. Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the crushed Biscoff cookies, sugar, cinnamon (if using), and melted butter. Mix until everything is well combined.
Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s tightly packed and even. You can also slightly press the crust up the sides of the pan for an extra decorative touch.
Bake the crust in the preheated oven for 10-12 minutes, or until golden. Let it cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar and vanilla extract and continue beating until well combined.
Mix in the sour cream and Biscoff spread, and beat until smooth.
Add the eggs one at a time, beating on low speed after each addition to avoid overmixing.
Slowly add the heavy cream and beat until smooth and combined.
Pour the cheesecake mixture over the cooled crust in the springform pan.
3. Bake the Cheesecake:
Place the cheesecake in the oven and bake at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Afterward, remove the cheesecake from the oven and let it cool completely on the counter. Once cooled, refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to set.
4. Make the Salted Caramel Sauce:
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and stir constantly until the sugar has dissolved.
Pour in the heavy cream, continue stirring, and let the mixture simmer for about 3-4 minutes until it thickens slightly.
Remove the saucepan from the heat and stir in the vanilla extract and sea salt.
Let the caramel sauce cool to room temperature.
5. Assemble the Cheesecake:
Once the cheesecake is fully chilled, remove it from the springform pan.
Drizzle a generous amount of the salted caramel sauce over the top of the cheesecake.
Garnish with crushed Biscoff cookies and a sprinkle of sea salt.
Tips:
Make ahead: This cheesecake is perfect for making the day before serving, as it needs time to chill and set properly.
Biscoff spread: If you can’t find Biscoff spread, you can use any cookie butter or try making your own.
Caramel tips: Be careful when making the caramel sauce, as the sugar can burn quickly. Stir constantly to ensure it doesn’t overcook.
Enjoy!
This Biscoff Salted Caramel Cheesecake is the ultimate dessert for those who love rich, indulgent flavors with a touch of spice from the Biscoff cookies. It’s creamy, decadent, and perfectly balanced with the sweet and salty caramel topping. Perfect for any special occasion!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
