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Salted Caramel Cheesecake

A delightful dessert that combines creamy cheesecake with a rich layer of salted caramel, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 350 g biscoff cookies You can substitute with graham crackers or any cookie of your choice.
  • 150 g unsalted butter (melted)
For the cheesecake filling
  • 750 g cream cheese (softened to room temperature) Can use low-fat cream cheese as a variation.
  • 150 g granulated sugar
  • 250 g Greek yogurt (room temperature) Adds tanginess.
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 4 large eggs (room temperature)
  • 150 g heavy cream (room temperature)
For the salted caramel
  • 60 g unsalted butter (room temperature)
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. Crush the biscoff cookies in a food processor until they are fine crumbs.
  3. In a mixing bowl, combine the cookie crumbs with melted butter until well blended.
  4. Press this mixture into the bottom of a springform pan to form an even crust.
  5. Bake the crust for about 10 minutes, then let it cool.
Making the cheesecake filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth.
  2. Add in the Greek yogurt, vanilla extract, ground cinnamon, and eggs.
  3. Mix everything until creamy and well combined.
  4. Pour this mixture over the cooled crust.
  5. Bake in the oven for 50-60 minutes until the cheesecake is set.
  6. Leave it in the oven with the door slightly ajar for an hour to cool slowly.
Preparing the salted caramel
  1. In a saucepan, melt 60 g of unsalted butter over medium heat.
  2. Stir in the heavy cream, sugar, and salt, allowing it to simmer.
  3. Keep stirring until the mixture thickens.
  4. Remove it from the heat and let it cool.
Assembling the cheesecake
  1. Once the cheesecake is completely cooled, pour the salted caramel over the top evenly.
  2. Refrigerate it for at least 4 hours or overnight for the best flavor and texture.

Notes

Ensure all ingredients are at room temperature for a smoother texture. Avoid overmixing to prevent cracks. Monitor the cheesecake closely towards the end of baking.