Description
Rich, creamy, and irresistibly indulgent, this Biscoff Salted Caramel Cheesecake features a spiced cookie crust, velvety cream cheese filling, and gooey caramel swirls for the ultimate dessert experience.
Ingredients
Scale
- 2 cups Biscoff cookies, crushed
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 3/4 cup salted caramel sauce
- Whipped cream, for topping
Instructions
- Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan in two layers of foil.
- Mix crushed Biscoff cookies and melted butter. Press into pan bottom.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream.
- Pour half the filling over crust. Swirl in half of the caramel. Repeat with remaining filling and caramel.
- Place pan in a larger dish and fill with hot water halfway up sides.
- Bake 55–65 minutes until center is almost set. Cool in oven with door cracked for 1 hour.
- Refrigerate at least 6 hours or overnight. Top with whipped cream and extra caramel before serving.
Notes
- Let all dairy ingredients reach room temperature before using.
- Use a water bath to avoid cracks and ensure even baking.
- For perfect slices, use a hot knife and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: biscoff cheesecake, salted caramel dessert, caramel cheesecake, easy cheesecake recipe