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Salted Caramel Cheesecake

A rich and creamy cheesecake topped with luscious salted caramel, combining sweet and salty flavors for a decadent dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Biscoff cookies, crushed
  • 1/2 cup Butter, melted
For the cheesecake filling
  • 16 oz Cream cheese, softened Ensure it is room temperature for better mixing.
  • 1 cup Granulated sugar
  • 1/2 cup Sour cream
  • 1 tbsp Vanilla extract
  • 3 large Eggs Room temperature.
For the salted caramel
  • 1 cup Heavy cream For caramel.
  • 1 cup Brown sugar
  • 1/2 tsp Salt Adjust to taste.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Crush the Biscoff cookies and mix with melted butter to create the crust. Press into the bottom of a springform pan.
  3. In a bowl, beat the cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing well after each addition.
  4. Pour the cheesecake mixture over the crust and bake for 50-60 minutes or until set.
  5. Let cool, then refrigerate for at least 4 hours.
  6. For the caramel, heat brown sugar and heavy cream in a saucepan until melted and smooth. Stir in salt to taste.
  7. Pour the salted caramel over the chilled cheesecake before serving.

Notes

Store in the fridge for about 3-5 days, covered to avoid fridge odors. Can be frozen for a month; thaw in the fridge overnight before serving. For a variation, try adding chocolate ganache or different flavored extracts.