Biscoff Salted Caramel Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the irresistible flavors of Biscoff cookies and salted caramel. As a passionate home baker, I can confidently say that this recipe has become a favorite in my household, and its easy to see why! The crunchy Biscoff crust perfectly complements the smooth, velvety cheesecake filling, while the salted caramel drizzle adds a touch of indulgence that elevates this dessert to a whole new level.

This cheesecake not only boasts a delicious taste but also carries a sense of nostalgia for many, as Biscoff cookies have been a beloved treat for generations. The combination of sweet and salty flavors creates a harmonious balance that keeps everyone coming back for more. Whether youre hosting a dinner party or simply treating yourself, this Biscoff Salted Caramel Cheesecake is sure to impress. Join me as we dive into this scrumptious recipe thats perfect for any occasion!

Ingredients:

For the crust:

250g Biscoff biscuits (crushed)
100g unsalted butter (melted)

For the cheesecake filling:

600g cream cheese (softened)
200g powdered sugar
200ml heavy cream
1 teaspoon vanilla extract
200g Biscoff spread
1 tablespoon lemon juice

For the salted caramel sauce:

200g granulated sugar
90g unsalted butter (cubed)
120ml heavy cream
1 teaspoon sea salt

For the topping:

Extra Biscoff spread (for drizzling)
Crushed Biscoff biscuits (for garnish)
Sea salt flakes (for garnish)

Preparing the Crust

Start by preheating your oven to 180°C (350°F). This will ensure that your crust bakes evenly.
In a mixing bowl, combine the crushed Biscoff biscuits with the melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for your cheesecake.
Bake the crust in the preheated oven for about 10 minutes, then remove it and let it cool completely while you prepare the filling.

Making the Cheesecake Filling

In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat it on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, mixing until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. This will give your cheesecake a light and airy texture.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; you want to keep that fluffiness!
Add the vanilla extract, Biscoff spread, and lemon juice to the mixture. Fold until everything is well combined and you have a smooth, creamy filling.

Preparing the Salted Caramel Sauce

In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until the sugar melts and turns a golden amber color. This should take about 5-7 minutes.
Once the sugar is melted, carefully add the cubed butter. The mixture will bubble up, so be cautious! Stir until the butter is completely melted and combined.
Slowly pour in the heavy cream while stirring. The mixture will bubble again, so keep stirring until smooth.
Remove the saucepan from heat and stir in the sea salt. Allow the caramel sauce to cool slightly before using it in the cheesecake.

Assembling the Cheesecake

Once the crust has cooled completely, pour half of the cheesecake filling over the crust, smoothing it out with a spatula.
Drizzle a generous amount of the salted caramel sauce over the filling. You can use as much or as little as you like, but I recommend a good layer for that rich flavor!
Pour the remaining cheesecake filling on top of the caramel layer, smoothing it out again.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set properly.

Finishing Touches

Once the cheesecake has set, carefully remove it from the springform pan. You can run a knife around the edges to help release it if needed.

Conclusion:

In conclusion, this Biscoff Salted Caramel Cheesecake is an absolute must-try for anyone who loves a delightful blend of flavors and textures. The creamy, rich cheesecake paired with the crunchy Biscoff crust and the luscious salted caramel creates a dessert experience that is simply unforgettable. Whether you’re hosting a dinner party, celebrating a special occasion, or just treating yourself, this cheesecake is sure to impress. For serving suggestions, consider topping each slice with a drizzle of extra salted caramel and a sprinkle of crushed Biscoff cookies for that extra touch of indulgence. You can also experiment with variations by adding a layer of chocolate ganache or incorporating fresh fruit like strawberries or raspberries for a refreshing twist. I encourage you to give this Biscoff Salted Caramel Cheesecake a try and share your experience with friends and family. I would love to hear how it turns out for you! Dont forget to snap a picture and tag me on social media; I cant wait to see your delicious creations. Happy baking!