Introduction

This Biscoff Salted Caramel Cheesecake is a decadent dessert that combines the rich spiced flavor of Lotus Biscoff cookies with smooth, creamy cheesecake and a luscious salted caramel topping. Perfect for any special occasion, it’s sure to impress family and friends with its irresistible texture and taste.

A round cheesecake with three visible layers sits on a white marbled textured surface; the bottom layer is a crumbly, dark brown crust, the thick middle layer is a smooth, light beige cheesecake, and the top layer is a shiny caramel sauce that drips down the sides in rich golden streams. On top of the caramel, there are eight small square pieces of a crumbly brown topping evenly spaced around the edge. The background is dark and blurry, highlighting the cake's textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages Lotus Biscoff cookies
24 oz full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup heavy cream
1 tsp pure vanilla extract
1 jar store-bought salted caramel sauce (or homemade)
Optional: 1/4 cup Lotus Biscoff spread
Optional for crust: melted butter (amount as needed to bind crust)

Instructions

Step 1: Preheat the oven to 175°C (350°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper and wrap the outside with two layers of foil. Finely crush one package of Biscoff cookies and combine the crumbs with melted butter to bind. Press the mixture firmly onto the bottom and slightly up the sides of the pan. Pre-bake for 8-10 minutes until lightly golden. Reduce the oven temperature to 160°C (325°F).
Step 2: Prepare a water bath if using. In a stand mixer, beat the softened cream cheese for 2-3 minutes until smooth. Gradually add the sugar and beat until light and fluffy. Lower the speed and add eggs one at a time, mixing just until combined. Gently fold in the heavy cream, vanilla extract, and optional Biscoff spread. Pour the filling over the crust and gently tap the pan to release air bubbles.
Step 3: Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan so it comes halfway up the sides of the springform pan. Bake for 60-80 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, keep the cheesecake inside with the door ajar for 1 hour. Remove from the water bath and foil, then cool on a wire rack to room temperature (2-3 hours). Cover loosely and refrigerate at least 6-8 hours or overnight to set fully.
Step 4: If using store-bought salted caramel, gently warm it for drizzling if needed. For homemade salted caramel: cook sugar and water over medium-high heat without stirring until amber. Remove from heat and whisk in warmed heavy cream until smooth. Add butter and salt as preferred. Allow caramel to cool to a pourable consistency.
Step 5: Once chilled, run a warm knife around the pan’s edge and release the springform collar. Drizzle the salted caramel sauce generously over the cheesecake. Garnish with whole or crushed Biscoff cookies from the second package. Optionally, drizzle with warmed Biscoff spread or add whipped cream. Slice cleanly with a warm knife and serve immediately.

Tips & Variations

Use melted butter in the crust to help bind the Biscoff cookie crumbs firmly for a perfect base.
Adding a swirl of Biscoff spread into the cheesecake filling enriches the flavor and adds a subtle spiced note.
For a lighter topping, drizzle caramel just before serving to avoid it soaking into the cake.
If you prefer no water bath, reduce baking time slightly and watch carefully for cracks on the surface.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. Reheat slices slightly at room temperature or warm the caramel separately before serving again. Avoid freezing if possible, as it can affect the texture of the cheesecake and caramel.

How to Serve

A round cheesecake with three visible layers sits on a dark slate round board over a wooden surface, against a blurred dark background. The bottom layer is a textured brown crust. Above it is a thick beige creamy cheesecake layer. The top layer is a smooth, shiny caramel glaze that drips down the sides in thick streams. On top, there are nine evenly spaced small squares of crumbly brown cake pieces arranged around the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight to firm up and develop its flavors fully. Simply cover and refrigerate after it cools.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes to allow easy removal without damaging the cake. If you don’t have one, use a regular cake pan lined with parchment, but expect a more delicate release and serve directly from the pan.