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Best Salted Caramel Cheesecake Recipe

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4.4 from 4 reviews

Indulge in this best salted caramel cheesecake recipe featuring a rich, creamy cream cheese filling swirled with homemade salted caramel sauce, all nestled in a buttery Biscoff cookie crust. Baked in a water bath for a silky texture and topped with extra salted caramel and flaky sea salt for the perfect balance of sweet and salty decadence.

Ingredients

Salted Caramel Sauce

  • 1 cup granulated sugar (200g)
  • 5 tbsp unsalted butter, room temperature and sliced (70g)
  • 1/2 cup heavy cream, warmed (120g)
  • 1 tsp vanilla extract
  • 1 tsp salt

Crust

  • 200g Biscoff cookies (about 26 cookies)
  • 6 tbsp unsalted butter, melted (85g)

Cheesecake Filling

  • 32 oz full-fat cream cheese, room temperature (4 8oz blocks or 907g)
  • 1 cup granulated sugar (200g)
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1/3 cup heavy cream, room temperature (80g)
  • 1/2 cup sour cream, room temperature (120g)
  • 1 tbsp cornstarch
  • 2/3 cup salted caramel sauce (from above)

Topping

  • Remaining salted caramel sauce
  • Optional: Flaky sea salt for garnish

Instructions

  1. Make Salted Caramel Sauce: Add sugar evenly to a dry, light-colored pan on the lowest flame. Cook slowly, letting sugar melt without stirring initially. Once melting starts, gently stir with a dry whisk or spatula to dissolve clumps. Cook until deep golden color, about 20 minutes total. Turn off heat and whisk in room temperature butter, then warm cream, whisking vigorously. If it seizes, reheate gently. Stir in salt and vanilla, then let cool completely.
  2. Prepare Crust: Preheat oven to 350°F (177°C). Line a 9″ springform pan with parchment paper on bottom and sides, securing with spray oil or butter. Blitz Biscoff cookies in a food processor to fine crumbs, then combine with melted butter. Press mixture firmly into the pan, either just on bottom or up sides for thicker crust. Bake 7-8 minutes, then reduce oven temperature to 325°F (163°C).
  3. Prepare Cheesecake Filling: Ensure all ingredients are room temperature. In a stand mixer with paddle attachment, beat cream cheese, sugar, and vanilla for 2-3 minutes until creamy and sugar dissolves. Scrape bowl periodically. Lightly whisk eggs separately and add slowly into batter while mixing on medium-low. Stop mixing once combined. Scrape bowl again. Add heavy cream, sour cream, and sifted cornstarch. Mix on medium-low until just combined; avoid overmixing. Scrape bowl. Fold in 2/3 cup cooled salted caramel sauce, mixing until uniform. Taste and add salt if needed.
  4. Assemble and Bake: Cover springform pan on outside with two layers of foil to prevent water leakage. Pour batter into prepared crust and gently tap pan 20-30 times to remove air bubbles. Place a large baking tray with 1-2 inches of boiling water on oven rack preheated to 325°F. Place cheesecake pan inside water bath. Bake 75-80 minutes without opening the door. The edges should be set and center slightly jiggly when done.
  5. Cool and Chill: Remove cheesecake from oven and allow to cool at room temperature for 2 hours. Refrigerate covered overnight (at least 12 hours) before removing from pan.
  6. Serve: Carefully remove cheesecake from springform pan and place on cake stand. Warm remaining salted caramel sauce in microwave in 15-second increments until pourable but not hot. Pour over cheesecake and spread evenly. Optionally sprinkle flaky sea salt on top. Slice, serve, and enjoy!

Notes

  • Use full-fat cream cheese and cream for best texture and flavor.
  • Ensure all dairy ingredients and eggs are at room temperature to avoid curdling and to help the batter blend smoothly.
  • The water bath helps provide gentle, even heat to prevent cracks and ensures creamy texture.
  • Be patient melting sugar for the caramel; cooking too fast or at high heat can burn it.
  • Do not open oven door during the first 70 minutes of baking to maintain stable temperature.
  • Chilling overnight is essential for setting and easier slicing.
  • Flaky sea salt garnish balances the sweetness and enhances caramel flavor.

Find it online: https://marthatasty.com/best-salted-caramel-cheesecake-recipe/