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Biscoff Cheesecake With Layered Salted Caramel

A rich and creamy cheesecake topped with luscious salted caramel and a crunchy Biscoff cookie crust.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup 1 cup Biscoff cookie crumbs
  • 1/2 cup 1/2 cup unsalted butter (melted)
For the cheesecake filling
  • 8 oz 8 oz cream cheese (softened) Make sure it's at room temperature for a smooth batter.
  • 1/2 cup 1/2 cup sugar Adjust according to taste for sweetness.
  • 1 tsp 1 tsp vanilla extract
  • 1 cup 1 cup whipped cream Gently fold in to avoid deflating.
  • 1/2 cup 1/2 cup salted caramel sauce Use for layering and topping.
For decoration
  • as needed Biscoff cookies for topping Crumble for garnish.

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the Biscoff cookie crumbs and melted butter until well combined.
  2. Press the mixture into the bottom of a lightly greased 9-inch springform pan to create an even crust layer. Set aside.
Make the Cheesecake Filling
  1. In another bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the sugar and vanilla extract, mixing until fully combined.
  3. Gently fold in the whipped cream into the cream cheese mixture until blended well. Be careful not to deflate the whipped cream.
Layer the Cheesecake
  1. Pour half of the cheesecake batter over the prepared crust and smooth out with a spatula.
  2. Drizzle half of the salted caramel sauce on top and use a knife to create a swirled effect.
  3. Add the remaining cheesecake batter on top, followed by the rest of the salted caramel sauce and swirl again.
Chill
  1. Place the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set properly.
Serve and Enjoy
  1. Once set, carefully remove the cheesecake from the springform pan.
  2. Decorate with crumbled Biscoff cookies on top, and serve with additional salted caramel sauce if desired.

Notes

For optimum freshness, store the cheesecake in an airtight container in the refrigerator. It can last up to one week. For longer storage, freeze the cheesecake slices tightly wrapped in plastic wrap.