Description

This decadent Biscoff Salted Caramel Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of Lotus Biscoff cookies and a luscious salted caramel topping. A perfectly baked crust made from crushed Biscoff cookies adds a satisfying crunch, while the smooth cream cheese filling is enhanced by velvety salted caramel drizzle, making it a crowd-pleasing dessert for any occasion.

Ingredients

Scale

Crust

2 packages Lotus Biscoff cookies (about 440g total)
5 tablespoons unsalted butter, melted

Cheesecake 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 teaspoon pure vanilla extract
Optional: 1/4 cup (60g) Lotus Biscoff spread

Salted Caramel Sauce

1 jar (about 12 oz/340g) store-bought salted caramel sauce (or homemade)
For homemade (optional): 1 cup heavy cream, 1 cup granulated sugar, 6 tablespoons unsalted butter, 1 teaspoon sea salt

Instructions

Prepare the Biscoff Crust: Preheat your oven to 175°C (350°F). Line the bottom of a 9-inch (23cm) springform pan with parchment paper, and wrap the outside with two layers of foil to prevent leaks. Crush one package of Lotus Biscoff cookies finely, then mix the crumbs with 5 tablespoons of melted unsalted butter until well combined. Press this mixture firmly onto the bottom and slightly up the sides of the springform pan. Bake the crust for 8-10 minutes until it turns lightly golden. Reduce the oven temperature to 160°C (325°F) for the cheesecake bake.
Craft the Creamy Cheesecake Filling: If desired, prepare a water bath to bake the cheesecake gently. In a stand mixer, beat the softened cream cheese for 2-3 minutes until completely smooth and lump-free. Gradually add granulated sugar, continuing to beat until the mixture is light and fluffy. Lower the speed and add eggs one at a time, mixing just enough to incorporate each. Gently fold in heavy cream, vanilla extract, and optional Biscoff spread until fully combined. Pour this filling over the pre-baked crust and lightly tap the pan to remove any air bubbles.
Bake and Cool the Cheesecake: Place the foil-wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan to create a water bath. Bake the cheesecake for 60-80 minutes until the outer edges are set but the center still jiggles slightly when gently shaken (about 2-3 inches or 5-7cm wide). Turn off the oven, keep the cheesecake inside with the door slightly open for 1 hour to cool slowly. Remove the cheesecake from the water bath and foil, then cool it on a wire rack for 2-3 hours until it reaches room temperature. Cover loosely and refrigerate for at least 6-8 hours or overnight for the best texture.
Prepare the Salted Caramel Sauce: If using store-bought salted caramel, warm it slightly to make it easy to drizzle. For homemade sauce, combine 1 cup granulated sugar with a few tablespoons of water in a heavy-bottom saucepan over medium-high heat. Cook without stirring until it turns a deep amber color. Remove from heat carefully and slowly whisk in 1 cup warmed heavy cream until smooth. Stir in 6 tablespoons unsalted butter and 1 teaspoon sea salt until fully incorporated. Allow the sauce to cool at room temperature to thicken to a pourable consistency.
Assemble and Garnish: Once the cheesecake is fully chilled, run a thin knife around the springform pan edge to loosen the sides, then release the collar. Generously drizzle the salted caramel sauce over the top. Garnish with additional whole or crushed Biscoff cookies from the second package. Optionally, drizzle with warmed Biscoff spread or add whipped cream dollops for extra indulgence. Slice with a warm, sharp knife for clean edges and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Notes

Melted butter is necessary to bind the crust; use unsalted for best control over saltiness.
Room temperature eggs and cream cheese prevent lumps and ensure smooth filling.
Using a water bath helps prevent cracks and promotes even baking of cheesecake.
Allowing cheesecake to cool gradually in the oven helps maintain a creamy texture.
Use a warm knife dipped in hot water to slice cheesecake cleanly.
Store-bought salted caramel saves time but homemade adds a rich, fresh flavor.
Wrapping the springform pan with foil prevents water leaks during the water bath bake.

Prep Time: 25 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cheesecake, salted caramel cheesecake, Lotus Biscoff dessert, creamy cheesecake recipe, easy cheesecake, caramel sauce dessert