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Biscoff Salted Caramel Cheesecake

Create a Biscoff Salted Caramel Cheesecake: creamy filling, crunchy cookie crust, and rich caramel topping for a show-stopping dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
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.