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Not only is this the Best Salted Caramel Cheesecake, it is the best cheesecake I’ve ever had, period. Made with a Biscoff cookie crust, a salted caramel flavored cheesecake filling and topped off with a homemade salted caramel sauce, this cheesecake will render you speechless. It has a luxurious creamy texture and an incomparable, beautifully balanced flavor.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
What Makes This The BEST Salted Caramel Cheesecake Recipe
Let me preface by saying: I am a cheesecake connoisseur, and no one is as picky with cheesecake as I am. My Best New York Cheesecake Recipe, which I developed 2 years ago, has been tried and loved by hundreds of people, with countless reviews stating pure awe at how unbelievable it is. I have developed and shared many more cheesecake recipes since, and have made sure that each measures up to the same high standard.
So when I tell you this is the single best cheesecake I have ever had, I hope you can grasp the gravity behind that statement! And it is shocking (even for me), considering I am not generally a big fan of caramel.
So what exactly makes it so good? Let’s dive in:
- The texture is sublime. For me, the texture of a cheesecake is the most important thing. I cannot stand most cheesecakes because I find their texture to be dry, crumbly, eggy, and dense. This one, though, is exactly how it should be: so silky and creamy that it feels luxurious in your mouth. It’s a similar level of creaminess as ice cream, and what’s better than that!?
- The flavor is to die for. The perfect amount of sweetness, the tangy richness from the cream cheese, and the deep, rich salty caramel flavor all come together to create a beautiful, sophisticated taste. And the Biscoff cookies in the crust with their own subtle caramel flavor are the perfect accompaniment
- The recipe is simple. Sure, it may be a little time consuming if you count the chilling time, but there aren’t any complicated, fussy or unnecessary steps. Everything is straightforward as it should be in a good recipe!
Components Of Salted Caramel Cheesecake
This Salted Caramel Cheesecake has three simple components:
- Homemade salted caramel sauce. This is a foolproof caramel recipe made using the dry method. It is added into the cheesecake batter and then also poured on top
- Biscoff crust. Made with Lotus Biscoff cookies and butter, the crust is tightly packed in the bottom of a springform pan and pre-baked for an extra crispy texture
- Salted caramel cheesecake batter. Lastly, the cheesecake batter is flavored with the salted caramel sauce and poured into the crust to bake to perfection
Tips To Perfect This Cheesecake
Since cheesecake takes time to make, I want to help make sure you get the best possible outcome. Here are some important tips you should follow for this recipe:
- Use high quality, full-fat ingredients. This is especially important for the cream cheese (I recommend Philadelphia block cream cheese), sour cream (full fat) and heavy cream (at least 35% fat)
- Bring all ingredients to room temperature. Take everything out of the fridge at least 1 hour before baking, but ideally 2. This will ensure everything mixes properly and there aren’t any lumps of hard cream cheese in the cheesecake
- Never overmix the cheesecake batter. This is crucial to getting the silky creamy texture! We don’t want to incorporate air into cheesecake batter, so when adding eggs and creams, make sure to mix only until the ingredients are combined
- Scrape the bowl often. I recommend pausing and scraping the sides and bottom of the bowl 2-3 times for each step of making the cheesecake batter to ensure everything is evenly combined
- Do NOT overbake! This is the MOST IMPORTANT tip. I find that most cheesecake recipes overbake the cheesecakes, resulting in a more eggy consistency. We bake for only 75-80 minutes and remove the cheesecake from the oven while it is still quite jiggly in the middle
- Don’t rush the chilling process. Let the cheesecake chill in the pan overnight in the fridge (I recommend at least 12 hours) and it will set to perfection
Notes On Equipment
Weighing scale
I cannot recommend using a weighing scale enough! This one from Amazon is incredibly inexpensive (currently under $10) and has lasted me 3 years. It will help you measure the quantities much more accurately, especially since ingredients like cookies or cream cheese are not conducive to measuring with cups.
Best pan to bake cheesecake
You need to bake cheesecake in a 9″ springform pan. It should have a tight seal, and I recommend one which is 3″ tall (although 2″ will also work) and has a wider base than the edges. Two options I like from Amazon are the Fat Daddio pan and the Nordic Ware pan.
To be safe, wrap 2 large sheets of aluminum foil on the outside of the pan, covering the bottom and sides. This will help ensure water doesn’t leak in from the water bath.
Lining springform pan for cheesecake
While newer pans are usually quite nonstick and don’t require lining, I have recently started using parchment paper for cheesecakes to prevent any kind of disasters and recommend you do, too.
The best way to do this is to cut a 9″ circle for the bottom of the pan, and a 3″ wide long strip which can be pressed against the outer edge of the pan (see images below). Spray oil or butter onto the pan and press the parchment paper against that so it sticks to the pan and does not move.
Stand mixer vs hand mixer
A stand mixer with a paddle attachment is ideal to make cheesecake batters. However, if you do not have one, use a large bowl and an electric hand mixer. It is best to keep the speed on medium to low so as to not whip air into the batter at any point.
Process With Photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let’s go over the steps with photos to help you visualize everything.
Salted Caramel Sauce
Start by cooking the sugar in a pan over low heat, stirring occasionally to encourage it to melt:
Keep cooking and stirring until the sugar has melted and reaches a deep golden color:
Add softened butter and gently whisk it in:2
Add warm cream and whisk vigorously until combined:
Turn off the heat and stir in salt and vanilla. Then let the sauce cool down:
Crust
Grind the cookies and melted butter until they form a fine crumb, then press down tightly into the bottom of a pan. Bake:
Cheesecake batter:
Start by whipping the cream cheese with sugar and vanilla until creamy:
Break the eggs in a separate bowl and slowly whisk into the cream cheese mixture until combined:
Whisk in the heavy cream, sour cream and cornstarch:
Lastly, whisk in the salted caramel sauce:
Pour the cheesecake batter into the baked crust and tap out any air bubbles. Bake:
Chill the cheesecake overnight, then remove from the pan:
Pour over the remaining salted caramel sauce and sprinkle over sea salt. Serve and enjoy!
Frequently Asked Questions
Yes, you can use graham crackers, although I strongly recommend the Biscoff cookies.
It’s normal for the sugar to get clumpy or grainy while making caramel. Just make sure you keep the heat at its lowest flame and keep stirring and eventually things should come together! Avoid getting any moisture into the caramel so the sugar doesn’t crystallize.
The cheesecake is done baking when it has a solid film on top (not wet), feels firm around the edges, but is still quite jiggly in the middle when you lightly shake the pan. It will set and firm up as it cools down overnight.
Cheesecakes can crack due to rapid changes in temperature. This is prevented by baking at a low temperature (325F with NO fan) in a water bath, and making sure you don’t open the oven door until at least 70 minutes in.
Yes, you can make this cheesecake ahead of time and keep in the fridge. Do not pour the salted caramel sauce on top until you are ready to serve.
You can store this cheesecake in an airtight container in the fridge for up to 1 week. Although it can also be frozen, I don’t recommend it as the texture does not stay the same.
This can happen if you either don’t pack the crust tightly enough, or water seeps into the pan from the water bath. Make sure your pan has an airtight seal and wrap foil on the outside for extra precaution.
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Ingredients
Salted Caramel Sauce:
- 1 cup granulated sugar (200g)
- 5 tbsp unsalted butter, room temp and sliced (70g)
- 1/2 cup heavy cream, warmed up (120g)
- 1 tsp vanilla extract
- 1 tsp salt
Crust:
- 200g Biscoff cookies (about 26 cookies)
- 6 tbsp unsalted butter, melted (85g)
Cheesecake:
- 32 oz full-fat cream cheese, room temp (4 8oz blocks or 907g)
- 1 cup granulated sugar (200g)
- 2 tsp vanilla
- 4 large eggs, room temp
- 1/3 cup heavy cream, room temp (80g)
- 1/2 cup sour cream, room temp (120g)
- 1 tbsp cornstarch
- 2/3 cup caramel sauce from above
Baking & serving:
- Remaining salted caramel sauce
- Optional: Flakey sea salt for garnish
Instructions
Salted Caramel Sauce:
- Add the sugar to a dry, wide-bottomed pan (preferably a light color like stainless steel) and spread it out evenly. Place on the burner on the lowest flame, and cook until the sugar starts to melt
- Once the sugar starts to melt, use a dry whisk or spatula to gently stir it and encourage all of it to melt evenly. The sugar will start to look clumpy or hard in places, but don’t worry and keep cooking and gently stirring. With time, all of the sugar will melt and there won’t be any clumps. Continue to cook for a couple more minutes on the lowest heat until the sugar reaches a deep golden color (take care not to burn it). This entire process can take ~20 minutes – be patient!
- Turn off the heat, and add the room temperature butter. Gently whisk it in; it won’t fully combine and may look separated from the caramel. That’s ok
- Add the warm cream (I recommend microwaving for 30s) and whisk vigorously until the cream is fully combined. The caramel will bubble but will become creamy after a few seconds. If it starts to seize up, don’t worry and turn on the heat on low again to re-melt it
- Lastly, stir in the salt and vanilla
- Transfer to a bowl / jar and let cool completely at room temperature
Crust:
- Pre-heat oven to 350F (conventional / no fan) and prepare a 9″ springform pan with parchment paper on the bottom and sides (spray oil or butter and then apply parchment so it sticks)
- Blitz the Biscoff cookies in a food processor until they form a fine crumb. Add the melted butter and blitz until combined
- Transfer to the pan and press down tightly into a crust using the back of a measuring cup. You can keep it all on the bottom for a thicker crust, or push some of it up the edges of the pan depending on your preference. Just make sure it is tightly packed
- Bake at 350F for 7-8 minutes, then remove and reduce the oven temperature to 325F
Cheesecake:
- Make sure all ingredients are at room temperature
- Add the cream cheese, sugar and vanilla to the bowl of a stand mixer. Use the paddle attachment to whip for 2-3 minutes until the sugar feels mostly dissolved and the mixture looks creamy. Use a rubber spatula to scrape the bottom and edges of the bowl 2-3 times through this process
- Break the eggs in a separate bowl and lightly whisk them to break down the yolks and whites. Slowly pour the eggs into the batter while whisking on medium-low speed, and stop whisking as soon as the eggs are combined. Scrape the bowl again
- Add the heavy cream, sour cream and cornstarch (sifted) to the batter and whisk again on medium-low speed until just combined. Do not overmix. Scrape the bowl again
- Lastly, add in the salted caramel sauce (it should be at room temperature) and whisk until combined. Scrape the bowl and taste the batter. Add a little more salt if needed
Baking & serving:
- Cover the sprinform pan with the baked crust inside with 2 sheets of aluminum foil on the outside (covering the outside bottom and edges of the pan) to ensure water does not leak in from the water bath
- Gently pour the cheesecake batter into the baked crust. Lightly shake the pan and gently tap it on your counter 20-30 times so little air bubbles can escape
- Place a large tray in your oven (which should be at 325F) and pour 1-2″ of boiling water in it. Then carefully place the cheesecake pan inside the tray
- Close the oven door and bake the cheesecake for 75-80 minutes. Do not open the oven door until at least 70 minutes have passed. Around 75-80 minutes, the cheesecake should look firm on the edges but still be quite jiggly in the center when the pan is gently shaked (I bake for 80 min for a slightly more firm but still creamy consistency)
- Remove the cheesecake pan from the oven and let it cool down at room temperature for 2 hours. Then transfer to the fridge and chill overnight (12 hours). Do not attempt to open the pan or remove the cheesecake from the pan before chilling overnight
- The next day, carefully remove the cheesecake from the pan and transfer to a cake stand
- Warm up the remaining salted caramel sauce in 15s increments in the microwave until it becomes runny (but not hot) and pour it on top of the cheesecake. Use a spatula to spread it out
- Optionally, sprinkle over a little flakey sea salt
- Slice up, serve & enjoy!
Video Tutorial
Notes
- Please read blog post above for detailed tips, photos and video tutorial
- Keep the cheesecake refrigerated after baking
You are in the right place if you’re a cheesecake lover! Check out some of my other popular cheesecake recipes:
Comments
Maryam
This recipe is fantabulous! I can’t believe I made such a cake with my own hands.
It took additional time for me to bake because I used a flame burner. Also, some water leaked into the pan. Oops!
I thought it would be soggy but somehow, it turned out to be absolutely delicious!
The only thing I would change in this recipe is the amount of sugar I put in as I’m not much of a sweet tooth person.
Thank you Zoha!
Zoha Malik
Thank you so much, Maryam!! I am so proud of you and so happy you liked the cheesecake 🙂
Sam
Can I bake this using two 4-inch pans? Will half of the recipe be enough?
Zoha Malik
Hi Sam! For 2 4″ pans I recommend using 75% of all quantities, not half
Sam
Can’t wait to try this soon! Would the baking time be the same as the original recipe?
Zoha Malik
Hi Sam! The baking time will be lower. I haven’t tested this myself so can’t be sure, but recommend checking around the 55 minute mark!
Marissa Mia Williams
Hi Zoha,
How can I turn this recipe into 1 dozen mini cheesecakes? If I half the recipe would that be enough?
Thanks in advance….
Zoha Malik
Hi Marissa! it really depends on your definition of mini. Perhaps you can determine visually based on the pictures in this blog post?
Marissa Mia Williams
Hi Zoha, standard cupcake size
Zoha Malik
Will likely take ~12-15 minutes to bake! I am not enturely sure as I haven’t done that myself.
ARUNIMA KUMAR
This cheesecake was so good! Can’t wait to try the others!
Zoha
So happy you loved it!! There are so many more cheesecakes waiting for you to discover 😍 Thank you ARUNIMA! 🙏
T
I have been baking cheesecakes for 20 years and this is the best one I have ever made, and possibly even eaten. It is absolute perfection, is evenly textured to the edge, and gorgeous looking. I’m not sure I’ll ever make another recipe again.
Zoha
T, I actually agree with you, this is one of my very favorite cheesecakes ever!
Jackie
Hi Zoha
What type of salt do you use in your recipes. Table, Kosher Sea Salt ect.
Zoha
table 🙂
Kit
Hi Zoha, how many cups salted caramel sauce did you put in the batter and how many cups did you save for drizzle on top? Thanks!
Zoha
Hi! if you see the ingredient list, 2/3 cup caramel sauce goes in the cheesecake batter 🙂
Liz
This is absolutely delicious! Used a different crust recipe but followed the directions for everything else. Water bath worked perfectly – you do need to be sure your springform pan is properly sealed along with using tin foil – and the caramel turned out perfectly! Will definitely be making this again!
Zoha
So so happy to hear this! 🙂 Thank you!
Humaira
Delicious 😋
Asma @ Bake with Zoha
Totally agree with you Humaira, this cheesecake is really delicious. Thanks for your love for the recipe. 🙂
Saher
I have been following you for a while but never made anything before. my first recipe from you, it was delicious. The biscoff crust really works well. Really yummy!
Zoha
I’m glad you finally tried one! Thank you!
Sana
Such a great cheesecake! Perfectly creamy with a perfect balance of the caramel flavor.
Zoha
AWH thank you!
Paul Haughney
I have recently started to experiment with different baked cheesecake recipes and this so far has turned out to not only be the best cheesecake in terms of taste but also in terms of texture and everyone who tried it, also absolutely loved it. This is now my go-to recipe for family occasions. Many thanks Zoha.
Zoha
Thank you so much, Paul! You truly made my day
Judy
I can’t find the amount of caramel sauce that gets added to the cheesecake and the amount that gets saved for the top
Shoshana Mazal
SHAKEN NOT SHAKED!
Pippa Sullivan
This cheesecake was absolutely delicious. Just amazing. Making the caramel was very time consuming but so worth it, I also found it took a lot longer than 70 minutes to cook. I would definitely make again.
Alon
wow! first time baking, let alone a cheesecake and it turned out amazing!! baked it for my girlfriend’s birthday and she absolutely loved it! just followed the recipe and that it, so great!
Zoha
Your girlfriend is lucky! Thanks, Alon!
Soggy Base
Soggy bottom despite multiple layers of foil. Quite disappointing.
Had to remake the base and then slice off and re-layer the filling.
Why not include suggestions within the recipe for solutions e.g. a large plastic oven roasting bag around the springform? Or placing the water bath separately in the oven, on the rack underneath? Rather an expensive and time consuming recipe to be spoiled by a problem which seems to have several easy workarounds.
Soggy
Your crust was likely soggy from the absurd amount or butter the crust calls for, not a pan fail.
Zoha
It’s not an absurd amount of butter, pretty regular quantity for cheesecake crust, and has worked for many people just fine.
Zoha
Hi there, I think the problem may be in your springform pan if you had a soggy crust despite the foil layers. I have always used double foil and never had this issue.
Misbah
This is really a foolproof recipe for a decadent slice of heaven. I made this recipe many times and it’s a hit with family, neighbors, co-workers. A must try.
Zoha
I am so happy to read that – thank you!
Zoha
Aw thank you!!
Saman
Made this for a big dinner party and so many people said this was the best cheesecake they’ve had in their life!!
Kenny
Hi! This is a favorite at our house. I am hoping to make a batch of two smaller cheesecakes… could I use a smaller pan and split the recipe between two? What size would you think? Thank you! This cheesecake is delicious every tjme
Zoha Malik
hi kenny! Surely, you can do that, but it depends on the size! I recommend a 6″ pan for half of the quantities, and baking time will likely be ~10 minutes less
Zoha
I am honored!
Margie Rapisarda
I want to make this for my family next Thanksgiving. I saw someone said don’t add sauce until you are ready to serve it. is that true? I will be taking the cheesecake to my cousins home and so are you saying I have to separately take the sauce and add later to the cold cheesecake?
Zoha
Hi Margie! Caramel sauce becomes soggy and runny when it sits on the cheesecake for long. So I do recommend taking them separately and pouring on the sauce when you’re ready to serve (or 1-2 hours before). Make sure to warm the sauce to a pourable consistency before pouring onto the cheesecake!
bushra
hi hi salaam zoha, this sounds lovely and can’t wait to bake it for my brother who loves all things salted caramel ❤️
i have a question though – can’t find sour cream here and everyone’s suggesting greek yoghurt as the alternative. what and how much do you think i could use if not 120g sour cream? 🙂
Zoha
Hi Bushra! I have a recipe for homemade sour cream and recommend using that 🙂