December 05, 2025

Salted Caramel Cheesecake with a Biscoff Cookie Crust

Creamy, melt-in-your-mouth cheesecake layered with rich homemade caramel and a sprinkle of flaky sea salt… This isn’t just a dessert. It’s a moment. A reminder that love lives in the details—in warm ovens, in the sweet smell of something baking, in the way a simple treat can light up a whole room. Because love doesn’t always need words—sometimes it’s baked right in.

And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.

If you’re looking for a show-stopping treat that brings comfort, elegance, and a whole lot of joy, this Salted Caramel Cheesecake with Biscoff Cookie Crust belongs on your table.

What You’ll Need

Biscoff Cookie Crust

  • 2 cups ground Biscoff cookies

  • 6 tbsp unsalted butter, melted

Cheesecake

  • 2 lbs cream cheese, room temperature

  • 2 tbsp flour

  • 1 cup granulated sugar

  • 4 large eggs, room temperature

  • 1 tsp vanilla bean paste

  • ½ cup sour cream, room temperature

  • ⅓ cup salted caramel sauce (recipe below)

  • Flaky sea salt, for topping

Salted Caramel

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter, room temperature

  • ½ cup heavy cream, room temperature

  • 1 tsp vanilla extract

  • ½ tsp kosher salt

How to Make It

Biscoff Cookie Crust

  1. Preheat oven to 350°F. Grease the bottom and sides of a 9" springform pan. (Tip: line the bottom with parchment for easy release.)

  2. Mix crushed Biscoff cookies with melted butter.

  3. Press the mixture firmly into the bottom and slightly up the sides of the pan.

  4. Bake 8–10 minutes, then let cool.

Cheesecake

  1. Reduce oven temperature to 325°F. Place a roasting pan on the bottom rack.

  2. In a stand mixer (or large mixing bowl), blend cream cheese, sugar, and flour until completely smooth.

  3. Add eggs one at a time, mixing on low and scraping the bowl.

  4. Add vanilla, sour cream, and caramel sauce; mix until fully incorporated.

  5. Pour batter over cooled crust. Tap gently to release bubbles.

  6. Carefully pour boiling water into the roasting pan to create steam (this helps prevent cracking).

  7. Place cheesecake on the middle rack above the water bath.

  8. Bake 60–70 minutes, until edges are set and the center still has a silky jiggle.

  9. Turn off the oven, crack the door open, and let it rest inside for 45 minutes.

  10. Cool completely at room temperature.

  11. Drizzle generously with caramel and finish with flaky sea salt.

  12. Refrigerate for at least 6 hours (overnight is best).

Slice… swoon… ENJOY!!

Salted Caramel Sauce

  1. Warm the cream; have softened butter ready.

  2. In a saucepan, melt the sugar over medium heat, stirring occasionally, until it turns a deep amber.

  3. Remove from heat and whisk in the butter.

  4. Slowly pour in warm cream while whisking (it will bubble!).

  5. Return to low heat if lumps remain; stir until completely smooth.

  6. Add vanilla and salt.

  7. Transfer to a jar and refrigerate.

  8. Reheat gently before using and pour it on everything.

This cheesecake is the kind of dessert that brings people closer—around a table, over a slice, in a moment you’ll want to remember. Enjoy every bite.

Written by mya zoracki