The Dreamiest Biscoff Salted Caramel Cheesecake Recipe Ever

Sweet dreams come true with this irresistible Biscoff salted caramel cheesecake that promises pure indulgence.

Creamy layers meld perfectly with crunchy cookie crumbles and rich caramel swirls.

Decadent textures dance across your palate in unexpected ways.

Each bite delivers a symphony of flavors that surprise and delight.

Smooth cream cheese mingles with deep caramel notes, creating an unforgettable dessert experience.

Minimal effort yields maximum deliciousness in this show-stopping treat.

Prepare to be the star baker among your circle with this incredible recipe.

Ingredients for Biscoff Cheesecake

• Biscoff Cookies: Provide a sweet and crunchy base.
• Unsalted Butter: Helps bind the cookie crumbs together.

• Cream Cheese: Creates the smooth and creamy cheesecake texture.
• Granulated Sugar: Adds sweetness to the filling.
• Large Eggs: Provide structure and richness to the cheesecake.
• Heavy Cream: Enhances the creamy consistency.
• Vanilla Extract: Adds a classic flavor depth.
• Biscoff Spread (Optional): Intensifies the Biscoff cookie flavor.

• Salted Caramel Sauce: Adds a sweet and salty finish.
• Biscoff Cookies: Provides a crunchy decorative topping.

Steps to Make Biscoff Cheesecake

Step 1: Prepare Cookie Crust

Break Biscoff cookies into a food processor and pulse until you have fine, sandy crumbs.

• Melted butter

Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

Bake the crust in a preheated oven at 350°F for 10 minutes, then allow it to cool completely.

Step 2: Create Creamy Cheesecake Filling

In a large mixing bowl, blend cream cheese and sugar until silky smooth.

Add eggs one at a time, mixing thoroughly after each addition to ensure a perfectly integrated filling.

• Heavy cream
• Vanilla extract
• Biscoff spread (optional but recommended)

Step 3: Bake with Precision

Pour the luscious filling over the cooled crust.

Place the springform pan inside a larger baking dish filled with hot water, creating a water bath.

Bake at 325°F for approximately 1 hour, or until the center is almost set but still slightly jiggly.

Step 4: Gentle Cooling Process

Turn off the oven and crack the door open slightly.

Let the cheesecake rest in the warm oven for an additional hour.

This technique helps prevent cracking and ensures a smooth texture.

Step 5: Complete Chilling

Remove the cheesecake from the oven and allow it to cool completely at room temperature.

Refrigerate for a minimum of 4 hours or overnight to set perfectly.

Step 6: Decadent Finishing Touches

Warm the salted caramel sauce until it becomes smooth and pourable.

Drizzle generously over the chilled cheesecake.

Crush the remaining Biscoff cookies and sprinkle the crumbs across the top for a delightful crunch and visual appeal.

Serve chilled and enjoy your masterpiece!

Top Tips for Biscoff Cheesecake

• Use a food processor or place cookies in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a smooth, consistent crust.
• Create a water bath to ensure even baking and prevent surface cracks by surrounding the springform pan with hot water during baking.
• Let cream cheese, eggs, and heavy cream sit at room temperature for about 30 minutes before mixing to achieve a smoother, lump-free cheesecake filling.
• Leaving the oven door slightly open after baking helps the cheesecake cool gradually, reducing the risk of sudden temperature changes that can cause cracking.
• Refrigerate the cheesecake for a minimum of 4 hours or overnight to allow the texture to set completely and develop rich, creamy flavors.

Store Biscoff Cheesecake Like a Pro

• Store leftover cheesecake in an airtight container, covering the top with plastic wrap to prevent drying. Keep refrigerated for up to 5 days, maintaining its creamy texture and delicious flavor.
• Wrap individual slices or the whole cheesecake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm a single slice gently in the microwave for 15-20 seconds on low power. Alternatively, let it sit at room temperature for 10-15 minutes to soften slightly.
• Top reheated slice with fresh caramel sauce and crushed Biscoff cookies to revive its original delightful presentation.

Ideal Pairings for Biscoff Cheesecake

• Pair Perfectly with Sweet Wines: Riesling or Moscato complement the rich, creamy cheesecake with their light, fruity notes that balance the intense caramel and Biscoff flavors.
• Brew Complementary Coffee: Serve a robust espresso or smooth cappuccino alongside the cheesecake to cut through the sweetness and enhance the dessert's complex taste profile.
• Match with Cinnamon Liqueur: Drizzle a small shot of Fireball or similar cinnamon-based liqueur to echo the warm, spicy undertones of the Biscoff cookies and elevate the dessert's depth.
• Create Textural Contrast: Add a scoop of vanilla bean ice cream to provide a cool, smooth counterpoint to the dense, creamy cheesecake and add an extra layer of indulgence.

Sweet Combos for Biscoff Cheesecake

• Gluten-Free Version: Replace Biscoff cookies with gluten-free graham crackers or almond flour-based crust. Use gluten-free Biscoff spread or substitute with smooth almond butter.
• Vegan Adaptation: Swap cream cheese with cashew-based cream cheese. Use silken tofu or aquafaba instead of eggs. Replace butter with coconut oil. Select dairy-free caramel sauce made from coconut milk and maple syrup.
• Low-Carb Option: Create a crust using ground almonds or pecans mixed with melted butter. Use sugar substitute like erythritol. Replace Biscoff spread with sugar-free nut butter. Select a low-carb caramel sauce sweetened with monk fruit.
• Chocolate Lover's Remix: Add cocoa powder to the cheesecake filling. Drizzle melted dark chocolate over the caramel sauce. Incorporate chocolate cookie crumbs into the base instead of Biscoff cookies.

FAQs

• What ingredients make the Biscoff Salted Caramel Cheesecake unique?

The combination of Biscoff cookies in both the crust and topping, along with Biscoff spread in the filling, creates a distinctive caramelized cookie flavor that sets this cheesecake apart from traditional recipes.

• Is a water bath really necessary for this cheesecake?

Yes, the water bath helps prevent cracks and ensures a smooth, creamy texture by creating a gentle, even heat around the cheesecake during baking, which prevents the edges from overcooking before the center sets.

• Can I substitute Biscoff spread if I can't find it?

If Biscoff spread is unavailable, you can use cookie butter or skip it entirely. The cheesecake will still have a strong Biscoff flavor from the cookie crust and topping.

• How do I know when the cheesecake is perfectly baked?

The cheesecake is done when the center is almost set but still slightly jiggly. It will continue to set as it cools, and leaving it in the oven with the door slightly open helps prevent cracking and ensures a smooth texture.

What’s to Love in Biscoff Cheesecake

• This cheesecake recipe offers a straightforward process that even novice bakers can master, with simple steps and minimal complex techniques.
• The rich blend of Biscoff cookies, creamy cheesecake, and salted caramel creates a luxurious dessert that tantalizes taste buds with every bite.
• Perfect for gatherings, potlucks, or special celebrations, this dessert impresses guests with its gourmet look and indulgent taste without requiring professional baking skills.
• The recipe allows for advance preparation, with the cheesecake chilling overnight, making it an ideal stress-free dessert for entertaining or satisfying sweet cravings.

Biscoff Salted Caramel Cheesecake Recipe

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4.8 from 29 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Creamy Biscoff salted caramel cheesecake blends indulgent cookie butter with rich caramel in a luxurious dessert. Smooth layers of sweet and salty flavors promise delightful moments of pure culinary bliss you’ll savor to the last delectable bite.

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Ingredients

Scale 1x2x3x

Cheesecake Base:

• 2 packages Biscoff cookies
• 24 ounces (680 grams) cream cheese, softened
• 3 large eggs
• 1 cup (240 milliliters) heavy cream

Sweeteners and Flavoring:

• 1 cup (200 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 jar store-bought salted caramel sauce

Optional Additions:

• 1/4 cup (60 grams) Biscoff spread

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Instructions

1. Transform Biscoff cookies into ultra-fine powder using a food processor or rolling pin, ensuring uniform crumb consistency.
2. Combine cookie crumbs with melted butter, creating a cohesive mixture that holds together when pressed.
3. Firmly compact the buttery crumb mixture into the base of a springform pan, creating an even, compact foundation.
4. Preheat the oven to 350°F and bake the crust for 10 minutes until lightly golden, then allow to cool completely.
5. Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free texture.
6. Incorporate eggs individually, gently mixing after each addition to maintain a smooth batter consistency.
7. Fold in heavy cream, vanilla extract, and Biscoff spread, ensuring thorough yet gentle integration.
8. Carefully transfer the creamy filling onto the cooled crust, spreading evenly to prevent air pockets.
9. Position the pan inside a larger water bath and bake at 325°F for approximately 1 hour, monitoring until the center remains slightly jiggly.
10. After baking, switch off the oven and leave the door slightly open, allowing the cheesecake to gradually cool and prevent cracking.
11. Remove from the oven and let the cheesecake reach room temperature naturally.
12. Refrigerate for minimum 4 hours or preferably overnight to achieve optimal set and flavor development.
13. Gently warm salted caramel sauce and elegantly drizzle over the chilled cheesecake surface.
14. Garnish by sprinkling crushed Biscoff cookies across the top, adding delightful textural contrast.

Notes

• Crumble cookies thoroughly to ensure a uniform, compact base that holds together perfectly when sliced.
• Avoid overmixing the cheesecake batter to prevent air bubbles and cracking during baking.
• Use room temperature ingredients for smoother, more consistent cream cheese mixture that blends effortlessly.
• Create a foolproof water bath by wrapping the springform pan’s exterior with aluminum foil to prevent water seepage and ensure even baking.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 30 g
• Sodium: 300 mg
• Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 100 mg