Indulge in the ultimate dessert experience with this Biscoff Salted Caramel Cheesecake. With a buttery Biscoff cookie crust, creamy cheesecake filling swirled with cookie butter, and a luscious salted caramel topping, this dessert is a showstopper. Perfect for special occasions or simply to treat yourself, this cheesecake will leave everyone asking for seconds. Let’s create this irresistible treat together!
Ingredients:
Crust:
- 2 cups Biscoff cookie crumbs (about 24 cookies)
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar (optional)
Cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup Biscoff cookie spread (or cookie butter)
Salted Caramel Sauce:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt (or more to taste)
Instructions:
- Make the Crust : Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks. In a bowl, combine the Biscoff cookie crumbs, melted butter, and granulated sugar (if using). Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling : In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, followed by the eggs, one at a time, mixing well after each addition.Mix in the sour cream and heavy cream until the batter is smooth.Warm the Biscoff cookie spread slightly (to make it easier to incorporate) and gently fold it into the batter, creating swirls for a marbled effect.
- Bake the Cheesecake : Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center is slightly jiggly.Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Then, transfer to the refrigerator to chill for at least 6 hours or overnight.
- Make the Salted Caramel Sauce : In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes until combined and bubbling.Slowly whisk in the heavy cream and sea salt. Reduce heat to low and simmer for another 2-3 minutes, stirring constantly. Remove from heat and let cool to room temperature.
- Assemble and Serve : Once the cheesecake is fully chilled, pour the salted caramel sauce over the top, spreading it evenly. Sprinkle a pinch of sea salt over the caramel, if desired. Slice, serve, and enjoy the creamy, caramel-rich perfection of your Biscoff Salted Caramel Cheesecake!
Conclusion:
This Biscoff Salted Caramel Cheesecake is a heavenly combination of textures and flavors. From the crunchy cookie crust to the creamy, cookie butter-infused filling and the rich salted caramel topping, every bite is pure indulgence. Perfect for any celebration or just because, this cheesecake is guaranteed to impress anyone lucky enough to enjoy it.
Biscoff Salted Caramel Cheesecake: A Decadent Dessert Masterpiece
A decadent cheesecake with a Biscoff cookie crust,creamy cookie butter-infused filling, and a luscious salted caramel topping.Perfect for celebrations or as an indulgent treat!
Ingredients
Crust:
- 2 cups Biscoff cookie crumbs about 24 cookies
- 1/4 cup unsalted butter melted
- 1 tablespoon granulated sugar optional
Cheesecake:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup Biscoff cookie spread or cookie butter
Salted Caramel Sauce:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar packed
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt or more to taste
Instructions
- Make the Crust : Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks. In a bowl, combine the Biscoff cookie crumbs, melted butter, and granulated sugar (if using). Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling : In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, followed by the eggs, one at a time, mixing well after each addition. Mix in the sour cream and heavy cream until the batter is smooth. Warm the Biscoff cookie spread slightly (to make it easier to incorporate) and gently fold it into the batter, creating swirls for a marbled effect.
- Bake the Cheesecake : Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Then, transfer to the refrigerator to chill for at least 6 hours or overnight.
- Make the Salted Caramel Sauce : In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes until combined and bubbling. Slowly whisk in the heavy cream and sea salt. Reduce heat to low and simmer for another 2-3 minutes, stirring constantly. Remove from heat and let cool to room temperature.
- Assemble and Serve : Once the cheesecake is fully chilled, pour the salted caramel sauce over the top, spreading it evenly. Sprinkle a pinch of sea salt over the caramel, if desired. Slice, serve, and enjoy the creamy, caramel-rich perfection of your Biscoff Salted Caramel Cheesecake!