Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Salted Caramel Baked Cheesecake

Recipe by Archersfood

This baked salted caramel cheesecake is rich, creamy, and perfectly balanced with a spiced Biscoff cookie crust, a smooth caramel filling, and a glossy caramel topping finished with flaky salt. Made with store-bought caramel sauce for convenience, it has a luxurious texture without the fuss. Every slice is velvety, sweet, and lightly salty, making it an irresistible dessert for any occasion.

  • Total Time7 hours 10 minutes
  • Yield10 to 12 servings

Ingredients

For the crust

  • 250 g Biscoff cookies (2 ½ cups crushed)
  • 70 g butter, melted (5 tbsp)
  • 1 tbsp salted caramel sauce

For the filling

  • 450 g cream cheese (2 cups)
  • 170 g heavy whipping cream (¾ cup)
  • 20 g cornstarch (3 tbsp)
  • 2 large eggs
  • Pinch of salt
  • 200 g caramel sauce (¾ cup)

For decoration

  • 150 g caramel sauce (½ cup)
  • Pinch of flaky salt or thick sea salt

Instructions

  1. Place the Biscoff cookies in a food processor and pulse until they are finely crushed, almost like sand. If you don’t have a processor, place the cookies in a ziplock bag and crush them with a rolling pin until very fine. Transfer the crumbs to a bowl, then add the melted butter and 1 tablespoon of caramel sauce. Mix well until all the crumbs are evenly coated and resemble wet sand.
  2. Pour the cookie mixture into your springform pan. Use the back of a spoon or the bottom of a glass to press the crumbs firmly and evenly across the bottom of the pan. Make sure the crust is compact, as this will hold your cheesecake filling. Place the pan in the freezer while you make the filling.
  3. In a mixing bowl, whisk the cornstarch with about ¼ of the heavy cream. Whisk until smooth and lump-free, then add the remaining cream and whisk again. This step ensures the cornstarch blends evenly and prevents lumps in your filling.
  4. Add the room temperature cream cheese. Using a hand mixer or whisk, beat until smooth and creamy. Add the caramel sauce and a pinch of salt, mixing until fully incorporated.
  5. Crack the eggs one at a time into the mixture, mixing gently between each addition. 
  6. Slowly add the cornstarch-cream mixture into the cream cheese batter, whisking gently until smooth and fully combined. The filling should be thick and creamy.
  7. Remove the springform pan from the freezer. Pour the cheesecake filling over the chilled crust.
  8. Preheat your oven to 285°F (140°C). Place the cheesecake on the middle rack and bake for 10 minutes. Without removing the cheesecake, increase the oven temperature to 340°F (170°C) and continue baking for another 40 minutes. The cheesecake should be mostly set but slightly wobbly in the center.
  9. Once baking time is over, turn off the oven but leave the cheesecake inside for 10 minutes with the door closed. After that, crack the oven door slightly (use a towel to keep it open a little) and let the cheesecake cool for 1 hour inside the oven.
  10. After the cheesecake has cooled for 1 hour, carefully release the springform pan sides to remove the pressure from the cheesecake. Keep the cheesecake on the pan base and transfer it to the refrigerator. Chill for at least 6 hours, preferably overnight, to allow it to fully set.
  11. Once chilled, remove the cheesecake from the fridge. Spread or drizzle 150 g of caramel sauce on top, letting it drip slightly over the edges for a glossy look. Sprinkle with flaky salt or thick sea salt. Slice with a sharp knife, wiping the blade between each cut for neat slices, and serve cold.

Equipment

Notes

  • Make sure all ingredients (cream cheese, eggs, heavy cream) are at room temperature before starting to ensure a smooth, lump-free cheesecake.
  • Whisk the cornstarch with part of the cream first to avoid lumps in the filling.
  • Press the crust firmly and evenly into the pan for a solid base.
  • Bake in two stages (low then higher temperature) to prevent cracks.
  • Cool the cheesecake gradually and release the springform sides after it has set to avoid cracks in the center.
  • Refrigerate for at least 6 hours or overnight for the best texture and flavor.
  • Use flaky or coarse sea salt on top for a beautiful contrast and enhanced caramel flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 415
  • Sugar: 28 g
  • Sodium: 240 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

Find it online: https://archersfood.com/salted-caramel-baked-cheesecake/