WANT TO SAVE THIS RECIPE?

Indulge in the ultimate dessert experience with this Biscoff Salted Caramel Cheesecake. Creamy, smooth cheesecake layers sit atop a crunchy Biscoff cookie crust and are topped with rich salted caramel and cookie crumbles. Perfect for special occasions, dinner parties, or whenever you need a show-stopping dessert, this cheesecake combines sweet, salty, and spiced flavors in perfect harmony.

Ingredients

Crust

• 1 package Biscoff cookies
• 1/4 cup melted butter

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• Optional: 1/4 cup Biscoff spread

Topping

• 1 jar salted caramel sauce (store-bought or homemade)
• Remaining Biscoff cookies, crushed

Instructions

1. Prepare the Crust

1. Crush one package of Biscoff cookies into fine crumbs.
2. Mix crumbs with melted butter until fully combined.
3. Press mixture evenly into the bottom of a 9-inch springform pan.
4. Bake at 350°F (175°C) for 10 minutes, then let it cool completely.

2. Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in heavy cream, vanilla extract, and Biscoff spread (if using) until combined.

3. Bake the Cheesecake

1. Pour the filling over the cooled crust.
2. Place the pan in a water bath to prevent cracking.
3. Bake at 325°F (165°C) for approximately 1 hour or until the center is almost set.

4. Cool and Chill

1. Turn off the oven and leave the door slightly open for 1 hour.
2. Remove cheesecake from the oven and let it cool completely at room temperature.
3. Refrigerate for at least 4 hours or overnight for best results.

5. Add Toppings

1. Warm the salted caramel sauce and drizzle over the chilled cheesecake.
2. Sprinkle crushed Biscoff cookies on top for extra crunch.

Pro Tips

• Use room temperature ingredients for a silky-smooth filling.
• Water bath baking ensures even cooking and prevents cracks.
• Don’t rush cooling—gradual temperature changes prevent sinking or splitting.
• Overnight chilling enhances flavor and texture.
• Adjust caramel saltiness to suit your taste.

Why This Recipe Works

• Flavor harmony: Sweet, salty, and spiced notes in every bite.
• Textural contrast: Crunchy crust, creamy filling, smooth caramel topping.
• Make-ahead friendly: Tastes better after chilling overnight.
• Show-stopping dessert: Perfect for entertaining or special occasions.

Variations & Substitutions

• Mini Cheesecakes: Use a muffin tin for single-serving portions.
• No-Bake Version: Skip the oven and refrigerate for a chilled cheesecake.
• Dietary Options: Vegan cream cheese or gluten-free cookies for dietary restrictions.
• Chocolate Twist: Add a layer of melted chocolate between crust and filling.
• Nutty Upgrade: Sprinkle chopped pecans or almonds over caramel topping.

Serving Ideas

• Drizzle extra salted caramel over each slice.
• Garnish with whole Biscoff cookies or cookie crumbles.
• Serve with coffee, tea, or dessert wine for a luxurious pairing.
• Cut into squares, triangles, or fun shapes for creative presentation.
• Prepare ahead for stress-free entertaining—it tastes even better the next day.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prepare cheesecake a day in advance for richer flavor.
• Storage: Refrigerate in an airtight container for up to 5 days.
• Reheating: Serve cold—no reheating needed.

Nutrition (Per Serving Estimate)

• Calories: 450 kcal
• Carbohydrates: 45g
• Sugar: 30g
• Fat: 28g
• Saturated Fat: 16g
• Protein: 7g
• Fiber: 1g
• Sodium: 220mg
• Cholesterol: 120mg

Frequently Asked Questions

Can I substitute Biscoff cookies?
Yes—graham crackers or gingersnaps work well, though flavor differs slightly.

Do I need a springform pan?
Ideal for easy removal, but a lined cake pan works in a pinch.

How long does it last in the fridge?
Up to 5 days when stored in an airtight container.

Can I make it vegan or gluten-free?
Yes! Use vegan cream cheese and gluten-free Biscoff-style cookies.

This Biscoff Salted Caramel Cheesecake is the perfect blend of creamy, crunchy, and caramel-y indulgence. Its decadent flavors and elegant presentation make it ideal for celebrations, special dinners, or anytime you want a luxurious dessert. With simple steps, pro tips, and make-ahead convenience, it’s destined to become a favorite in your dessert repertoire.

Biscoff Salted Caramel Cheesecake

Create a Biscoff Salted Caramel Cheesecake: creamy filling, crunchy cookie crust, and rich caramel topping for a show-stopping dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Chill Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Ingredients

  

Crust

• 1 package Biscoff cookies
• 1/4 cup melted butter

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 arge eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• Optional: 1/4 cup Biscoff spread

Topping

• 1 jar salted caramel sauce (store-bought or homemade)
• Remaining Biscoff cookies, crushed

Instructions

 

• Prepare the Crust

  Crush one package of Biscoff cookies into fine crumbs.

  Mix crumbs with melted butter until fully combined.

  Press mixture evenly into the bottom of a 9-inch springform pan.

  Bake at 350°F (175°C) for 10 minutes, then let it cool completely.
• Make the Cheesecake Filling

  Beat cream cheese and sugar until smooth and creamy.

  Add eggs one at a time, mixing well after each addition.

  Stir in heavy cream, vanilla extract, and Biscoff spread (if using) until combined.
• Bake the Cheesecake

  Pour the filling over the cooled crust.

  Place the pan in a water bath to prevent cracking.

  Bake at 325°F (165°C) for approximately 1 hour or until the center is almost set.
• Cool and Chill

  Turn off the oven and leave the door slightly open for 1 hour.

  Remove cheesecake from the oven and let it cool completely at room temperature.

  Refrigerate for at least 4 hours or overnight for best results.
• Add Toppings

  Warm the salted caramel sauce and drizzle over the chilled cheesecake.

  Sprinkle crushed Biscoff cookies on top for extra crunch.

Notes

• Warm caramel slightly for easy drizzling.
• Chill cheesecake overnight for perfect texture.
• Adjust sugar or salt to taste.
• Serve with coffee or dessert wine for a complete indulgence.

WANT TO SAVE THIS RECIPE?