Description
A decadent salted caramel cheesecake with a buttery Biscoff crust, rich cream cheese filling, and a homemade caramel drizzle.
Ingredients
Scale
- 1 1/2 cups Biscoff cookies, crushed
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup brown sugar
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the crushed Biscoff cookies and melted butter until it resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Beat the softened cream cheese with an electric mixer until smooth, then add the granulated sugar and mix.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Beat in the heavy cream until thick and creamy, then pour the filling over the baked crust.
- Place the springform pan in the oven and bake for about 55-60 minutes.
- Combine the brown sugar and heavy cream in a saucepan over medium heat, stirring constantly until bubbly.
- Reduce heat and let it simmer for 5 minutes; then stir in the sea salt.
- Cool the cheesecake on the counter for at least an hour, then chill for at least 4 hours or overnight before serving.
Notes
Drizzle with warm salted caramel and top with whipped cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: salted caramel, cheesecake, dessert, baking