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Easy Baked Salted Caramel Cheesecake with Biscoff Crust

A decadent slice of best salted caramel cheesecake with a thick graham cracker crust and rich caramel sauce dripping down the side.
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A recipe for a rich, creamy baked cheesecake featuring a spiced Biscoff cookie crust and a homemade salted caramel topping.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup salted caramel sauce (for batter)
  • 1 cup salted caramel sauce (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine Biscoff crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  4. In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until smooth. Scrape down the sides of the bowl.
  5. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  6. Gently mix in the sour cream and 1/2 cup of salted caramel sauce until just incorporated.
  7. Pour the batter over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, drizzle the remaining 1 cup of salted caramel sauce over the top of the chilled cheesecake.

Notes

  • For the creamiest texture, bring your cream cheese, eggs, and sour cream to room temperature before starting.
  • If you do not have a water bath, bake the cheesecake on the center rack and place a shallow pan of water on the rack below it to add humidity.
  • Use high-quality store-bought salted caramel sauce or make your own for the best flavor.

Nutrition

Find it online: https://afripaket.com/easy-baked-salted-caramel-cheesecake/