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Bring together dreamy flavors in every bite with this Biscoff salted caramel cheesecake. You'll get a touch of spice from speculoos cookies, that creamy goodness cheesecake is known for, and a topping of ooey-gooey salted caramel. The sweet meets salty combo makes it totally crave-worthy.
At last year's holiday dinner, this was our show-ender. My brother-in-law (who's usually not even into dessert) went in for seconds before he finished his first piece. That buttery cookie vibe mixed with the surprise of caramel made it a hit—now they don't let me show up without it.
Unbeatable Ingredients
- Unsalted butter: Rounds out the crust, and gives a smooth richness to the caramel, too.
- Flaky sea salt: Cuts through the sweetness and boosts all those amazing flavors.
- Full-fat cream cheese: Delivers that creamy, rich texture. Let it hang out at room temp first for the smoothest mix.
- Heavy whipping cream: Makes everything extra creamy, both in the batter and the shiny caramel on top.
- Light brown sugar: Kicks up the caramel with sweet, almost molasses-like flavor.
- Pure vanilla extract: Gives a lovely cozy taste that matches the spiced cookies.
- Granulated sugar: Sweetens up the filling and holds everything together.
- Large eggs: Help set the cheesecake so it slices up nice and neat.
- Lotus Biscoff cookies: They’re the star! Double-duty for a crunchy crust and spiced flavor that runs through the whole thing.
Brilliant How-To
- Final Touch:
- Pour cooled caramel over your chilled cheesecake. Toss on extra crushed cookies and a sprinkle of salt if you want. Want nice, clean slices? Run your knife under hot water before cutting.
- Make Caramel:
- Simmer sugar and water together until it darkens to a deep amber. Kill the heat, mix in butter, slowly pour in cream and add salt. Let the sauce cool down a bit.
- Chill Time:
- Once baked, leave it in the oven (with the heat off!) for an hour to chill out slowly. Move it to the counter to finish cooling, then pop in the fridge for at least 8 hours so it sets up perfectly.
- Crust Steps:
- Start by heating your oven to 325°F (165°C) and wrapping a 9-inch springform pan in foil. Smash Biscoff cookies to crumbs, stir in melted butter, and press them into the bottom and sides. Give it a 10-minute bake.
- Smooth It Out:
- Whip up cream cheese till it's really smooth. Add sugar a bit at a time to fluff it up, then the eggs, one after another. Fold in vanilla and cream till you've got a silky batter.
- Bake the Layers:
- Pour the creamy mix over the cooled crust, smooth the top, put the pan in a water bath. Bake at 325°F (165°C) for about 1 hour, 15 minutes. You'll want the edge set and the middle just slightly wobbly.
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Early on, I found out rushing cool-down was a mistake—cracks everywhere! Taking it slow? That's when the texture went from homemade to total showstopper.
Backstory
This sweet treat mashes up a few traditions. Those Biscoff cookies hail from Belgium, the smooth cheesecake vibe comes straight from New York styles, and salted caramel is borrowed from French sweets.
Serving Ideas
Dollop with cinnamon-laced whipped cream or a scoop of vanilla ice cream. Fancy things up with extra caramel at the table, or sip a glass of Late Harvest Riesling alongside for a grown-up twist.
Make It Your Own
Spice up the filling with extra cinnamon and ginger for the holidays. Try gingersnaps instead of Biscoff, or lighten things up with a no-bake Greek yogurt version.
Keep It Fresh
You can stash leftovers in the fridge for five days—just make sure it's covered. Want to save it longer? Freeze (just leave the caramel off) and it'll last two months. Let it thaw in the fridge overnight before digging in.
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Perfecting this Biscoff salted caramel cheesecake really taught me patience matters. Slow cooling and taking care with the caramel turned simple steps into one unforgettable dessert.
Frequently Asked Questions
- → Do I really need to use a water bath for this cheesecake?
- You do! That water bath keeps your cheesecake soft and smooth, with fewer cracks. Wrap the pan in foil real well so water doesn’t get in.
- → Can I make this Biscoff cheesecake in advance?
- Yep, it’s actually better if you chill it ahead. Make it up to three days before, but hold off on the caramel and cookie topper until serving so it looks fresh.
- → What if I can't find Biscoff cookies or spread?
- Any cookie that tastes kind of like speculoos will do. If you have cookie butter from TJ’s or another brand, swap it right in. Graham crackers plus cinnamon work in a pinch.
- → How do I know when the cheesecake is done baking?
- You’re good when the middle jiggles a little (just about three inches across). The outside’s set, and it firms up more as it cools. If the center is totally solid in the oven, it’s overdone!
- → Can I freeze leftover Biscoff Salted Caramel Cheesecake?
- Totally. Just slice or keep it whole (no caramel on top), wrap it up really well, and freeze for two months. Let thaw in the fridge overnight, then decorate it fresh.
- → Why did my cheesecake crack on top?
- That usually happens if it’s baked too long, cools too fast, or the batter got too much air. Go slow cooling, and be gentle when mixing in the eggs to fix it.