Description

There’s something undeniably magical about the combination of creamy cheesecake, spiced Biscoff cookies, and rich salted caramel. This Biscoff Salted Caramel Cheesecake is a dream dessert that brings together a crunchy Biscoff cookie crust, a smooth and velvety cheesecake filling, and a luscious layer of homemade salted caramel.

If you love the warm, caramelized flavor of Biscoff spread, this cheesecake will be your new favorite indulgence. It’s perfect for special occasions, holiday gatherings, or simply when you’re craving something decadent. The best part? You don’t need to be a baking expert to pull this off!

Let’s dive into the details and make this irresistible treat step by step.

Ingredients

Scale

For the Crust:

2 cups Biscoff cookies, crushed
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 ounces cream cheese, softened
½ cup Biscoff spread
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped

For the Salted Caramel Topping:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream
1 teaspoon sea salt

For Garnish (Optional):

Extra Biscoff cookies, crushed or whole
Drizzle of melted Biscoff spread

Instructions

Step 1: Prepare the Biscoff Crust

Start by crushing the Biscoff cookies into fine crumbs. You can do this using a food processor or by placing the cookies in a ziplock bag and crushing them with a rolling pin. Once you have a fine crumb consistency, mix in the melted butter until the texture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly spread. Use the back of a spoon or a flat-bottomed glass to smooth it out. Place the crust in the fridge to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. Add the Biscoff spread, powdered sugar, and vanilla extract, then continue mixing until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture, being careful not to deflate it. This step ensures your cheesecake is light and airy.

Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set properly.

Step 3: Prepare the Salted Caramel Sauce

In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Once melted, add the butter and stir until fully incorporated. Slowly pour in the heavy cream, whisking continuously. Be careful, as the mixture will bubble up.

Remove the pan from the heat and stir in the sea salt. Let the caramel cool slightly before using it as a topping.

Step 4: Assemble and Garnish

Once the cheesecake has fully set, carefully remove it from the springform pan. Drizzle the cooled salted caramel sauce over the top, letting some drip down the sides for a beautiful finish.

For extra indulgence, sprinkle crushed Biscoff cookies on top or add a drizzle of melted Biscoff spread.

Slice and serve!

Notes

This cheesecake can be made a day ahead, making it perfect for parties or gatherings.
If you don’t have Biscoff cookies, graham crackers or another spiced biscuit can be used, but the flavor will be slightly different.
Store-bought caramel can be used if you’re short on time, but homemade caramel truly makes a difference.