Description

Indulge in the rich and creamy Biscoff Salted Caramel Cheesecake, featuring a buttery Biscoff cookie crust, smooth cream cheese filling with a hint of vanilla and optional Biscoff spread, and a luscious salted caramel topping. This decadent dessert combines the unique caramelized flavor of Lotus Biscoff cookies with the perfect balance of sweet and salty caramel sauce, making it a crowd-pleaser for any occasion.

Ingredients

Scale

Crust

2 packages Lotus Biscoff cookies (approximately 300g each)
6 tbsp unsalted butter, melted

Filling

24 oz (680g) full-fat cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 cup (240ml) heavy cream
1 tsp pure vanilla extract
Optional: 1/4 cup (64g) Lotus Biscoff spread

Salted Caramel Sauce

1 jar (approximately 12 oz or 340g) store-bought salted caramel sauce or homemade salted caramel (using the heavy cream from above and additional ingredients: sugar, butter, salt)

Instructions

Prepare the Biscoff Crust: Preheat 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 to prevent water from leaking later. Finely crush one package of Lotus Biscoff cookies, combine with melted butter, and press firmly onto the bottom and slightly up the sides of the pan. Bake for 8-10 minutes until lightly golden. Reduce oven temperature to 160°C (325°F).
Craft the Creamy Cheesecake Filling: If desired, prepare a water bath by getting a larger roasting pan ready. In a stand mixer, beat the softened cream cheese for 2-3 minutes until smooth. Gradually add granulated sugar and beat until light and fluffy. Reduce speed and add eggs one at a time, mixing just until incorporated. Gently fold in heavy cream, vanilla extract, and optional Biscoff spread until combined. Pour the filling over the pre-baked crust and tap gently to release air bubbles.
Bake and Cool the Cheesecake: Place the foil-wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan to come 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, leave the cheesecake inside with the door ajar for 1 hour. Remove from water bath, remove foil, cool on wire rack for 2-3 hours, then refrigerate for at least 6-8 hours or overnight to firm up.
Prepare the Salted Caramel Sauce: If using store-bought sauce, warm slightly if needed. For homemade: Cook sugar and a bit of water in a heavy-bottomed pan over medium-high heat without stirring until amber color forms. Remove from heat and whisk in warmed heavy cream. Add butter and salt to taste as per caramel recipe. Cool until thick but pourable.
Assemble and Garnish: Once chilled, run a thin knife around the pan edge and release the springform collar. Drizzle the salted caramel generously over the cheesecake. Garnish with whole or crushed Biscoff cookies from the remaining package. Optionally drizzle warmed Biscoff spread or add dollops of whipped cream. Slice with a warm sharp knife and serve. Store leftovers in the refrigerator up to 4-5 days.

Notes

Use full-fat cream cheese and heavy cream for the creamiest texture.
Ensure eggs are at room temperature to prevent curdling.
Wrapping the springform pan with foil prevents water from the water bath seeping in.
Use a warm, sharp knife for clean cheesecake slices.
Homemade salted caramel requires additional ingredients: granulated sugar, butter, and salt (not included in the ingredient list).
Letting the cheesecake rest in the oven with the door ajar helps prevent cracks.
You can substitute Biscoff spread with peanut butter for a different flavor twist.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cheesecake, salted caramel cheesecake, Lotus Biscoff dessert, creamy cheesecake, caramel sauce dessert, baked cheesecake