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

Additional butter for crust binding (approximately 6 tbsp, melted; not listed above but recommended)

Instructions

Step 1: Preheat your oven to 175°C (350°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper and wrap the outside tightly with two layers of foil to prevent leaks. Finely crush one package of Biscoff cookies and mix the crumbs with melted butter to bind. Press this mixture firmly onto the bottom and slightly up the sides of the pan. Bake for 8-10 minutes until lightly golden, then reduce the oven temperature to 160°C (325°F).

Step 2: If using, prepare a water bath by placing the foil-wrapped pan into a larger roasting pan. In a stand mixer, beat the softened cream cheese for 2-3 minutes until smooth. Gradually add the sugar, beating until light and fluffy. Lower the speed and add the eggs one at a time, mixing just until incorporated. Fold in heavy cream, vanilla extract, and optional Biscoff spread gently until combined. Pour the filling onto the pre-baked crust and tap the pan gently to remove air bubbles.

Step 3: Pour hot water into the roasting pan so it reaches halfway up the sides of the springform pan. Bake for 60-80 minutes, until the edges are set but the center still jiggles slightly (about 2-3 inches). Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the water bath, unwrap the foil, and cool completely on a wire rack (2-3 hours).

Step 4: Chill the cheesecake in the refrigerator for at least 6-8 hours or overnight to set fully.

Step 5: If using store-bought salted caramel sauce, warm slightly for easier drizzling. For homemade salted caramel, cook sugar and water until amber, then whisk in warmed heavy cream, butter, and salt until smooth. Let cool to a pourable consistency.

Step 6: Before serving, run a knife around the edge of the chilled cheesecake and release the springform. Drizzle generously with salted caramel sauce and garnish with whole or crushed cookies from the second package. Optionally, add warmed Biscoff spread or whipped cream. Slice with a sharp, warm knife and serve immediately.

Tips & Variations

Use melted butter to bind the crust crumbs for the best texture and stability.

For a richer caramel flavor, consider making your own salted caramel from scratch.

If you prefer a lighter cheesecake, substitute half the cream cheese with ricotta cheese.

Keep the Biscoff spread optional depending on your taste preference or ingredient availability.

FAQs

Can I make this cheesecake without a water bath?

While the water bath helps ensure even baking and prevents cracking, you can bake without it. Cover the pan loosely with foil and bake at a lower temperature, but the texture may be slightly different.

Can I freeze the Biscoff Salted Caramel Cheesecake?

Yes, wrap the cheesecake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Add caramel topping fresh after thawing for best results.