Salted Caramel Cheesecake

This salted caramel cheesecake features three components: rich homemade salted caramel sauce, a buttery Biscoff cookie crust, and a velvety, crack-free cheesecake filling. I swirl the caramel sauce into the filling and drizzle more on top, finishing it off with a sprinkle of flaky sea salt. With step-by-step photos and plenty of tips, I’ll guide you through every part of the process!

Course Dessert

Cuisine American

Keyword caramel cheesecake, salted caramel cheesecake

Prep Time 30

Cook Time 1 10

Resting Time 5

Total Time 6 50

Servings

Calories 741kcal

Author Julia

Ingredients

Salted Caramel Sauce

1 cup white granulated sugar
6 tablespoons unsalted butter cubed and at room temperature
½ cup heavy cream at room temperature
½ teaspoon vanilla extract
1 teaspoon flaky sea salt

Cheesecake Base

32 Biscoff Cookies (or Graham Cracker crumbs)
6 tablespoons unsalted butter melted

Cheesecake Filling

32 ounces full fat cream cheese at room temperature
1 cup white granulated sugar
2 tablespoons all purpose flour
⅔ cup sour cream at room temperature
1 ½ teaspoons vanilla extract
½ cup salted caramel sauce
4 large eggs at room temperature

Cheesecake Topping

caramel sauce
sea salt

US Customary - Metric

Instructions

Make the salted caramel sauce:

In a large heavy-bottomed saucepan set over a medium heat add the sugar. Stir continuously with a wooden spoon, heat until melted and amber in color - about 8 minutes.
Swap your wooden spoon for a whisk.
When the sugar has melted add the cubed butter. Be cautious as the sauce will bubble up at this stage. Whisk the sauce until the butter has melted and the ingredients are thoroughly combined.
Pour in the heavy cream followed by the vanilla extract. Again, take caution as the sauce will bubble and potentially splatter. Whisk until smooth and combined - 30 seconds to one minute.
Remove the caramel sauce from the heat and immediately add the salt, stir to combine then transfer to a glass jar, or similar, to cool.

Make the cheesecake base:

Preheat the oven to 350ºF. Line a 9 inch springform pan with parchment paper and spray with non stick baking spray. Set aside.
To a food processor, add the Biscoff cookies. Blitz to a fine crumb then add the melted butter and blitz again to combine. The cookie crumbs should resemble wet sand.
Tip the crumbs into the prepared springform pan. Use the back of a spoon to press them into an even layer across the bottom of the pan and about a quarter of the way up the sides of the pan.
Put the pan in the preheated oven and bake for 8 minutes then remove from the oven and reduce the heat to 325ºF.

Make the cheesecake filling:

In the large bowl of a stand mixer fitted with the paddle attachment add the room temperature cream cheese and sugar. Beat on a medium speed until smooth and creamy - about 2 minutes.
Add the flour and beat again on a medium speed for a few seconds until combined. Scrape down the mixing bowl.
To the mixing bowl, add the sour cream, vanilla and salted caramel sauce (if the salted caramel sauce is very stiff you can microwave it for 10-20 seconds to loosen it up a bit but make sure it’s not warm when you add it). Mix on a medium speed until combined - about 30 seconds to one minute.

Prepare the water bath and bake:

Meanwhile boil a pot of water (this is for your water bath). Fold the dish towel into a rectangle and place it inside your larger baking dish.
To the stand mixer bowl, add the eggs one at a time beating on a medium speed for 20 seconds after each addition. Use a rubber spatula to thoroughly scrape down the mixing bowl giving it a few good turns with the spatula to make sure all the ingredients are fully combined.
Wrap the springform pan with two layers of heavy duty foil. Make sure you completely cover the bottom of the pan and try and cover most of the sides as well.
Pour the cheesecake batter into the springform pan. Tap it on the counter at least ten times to remove any air bubbles.
Place the springform pan on top of the dish towel in the larger baking dish.
Put the dish into the oven and pour the boiling water into the larger dish. The water level should be around half way up the springform pan.
Bake for 70 minutes then check on the cheesecake. The edges will have puffed up and will look and feel set. If you gently tap the pan the center of the cheesecake will give a slight jiggle. Turn off the oven and leave the cheesecake in there for one hour with the oven door ajar.
Remove the cheesecake from the oven and leave to cool on the counter for two hours. Then, transfer to the fridge for a further two hours but preferably overnight.
When the cheesecake has completely set, briefly heat the remaining caramel sauce in the microwave to loosen it then pour it on top of the cheesecake.
Sprinkle over some extra sea salt just before serving.

Notes

I provide detailed step-by-step photos above the recipe card.
I also provide a ton of helpful tips and troubleshooting for every possible scenario above the recipe card as well. Scroll up!

You will need these supplies:

9 inch springform baking pan
parchment paper
non stick spray
heavy duty foil
a large baking dish big enough to fit the 9 inch baking pan
a dish towel

Nutrition