Uploaded March 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/salted-caramel-cheesecake
This recipe was a battle. The goal was to have big caramel flavour in every bite. When I mixed in enough caramel into the batter for a tall round cake (original shape) to be able to taste caramel, it wouldn't set. When I swirled enough through, most of it sank. When I layered it, it disappeared. When I covered the top with caramel, it was insufficient. Even combos of the above weren't caramelly enough for me.
In the end, I realised that slab form was the way to go - far better caramel-to-cheesecake ratio. And while the cracks that opened up in the swirls initially annoyed me, I filled them with caramel then watched in amusement as everyone fought over the pieces with the most cracks!!
Love the Biscoff flavour for the base but feel free to use any plain crackers (Marie, graham, digestives), but double the cinnamon.
Anyway! So happy with the end result. Serious caramel flavour in every single bite!
Start the caramel an hour before the batter (it takes that long to cool), and note that the cheesecake needs 6 hours to chill in the fridge to set.
HOPE YOU LOVE IT! - Nagi x
-----------------
Salted Caramel Cheesecake
SALTED CARAMEL:
1 cup caster sugar/superfine sugar*
75g/5 tbsp unsalted butter, cold, cut into ~ 1cm/0.4" cubes
1/2 cup thickened cream/heavy cream or any full-fat pourable cream
1/2 tsp cooking salt/kosher salt**
BASE:
300g/10 oz Biscoff cookies (38 pieces) or other plain biscuit/cookies – Arnott’s Marie, Graham, digestives, 2 1/2 cups crumbs)
1/2 tsp cinnamon powder
1 tbsp brown sugar
120g/8 tbsp unsalted butter, melted
Pinch of salt
CHEESECAKE:
1 lb/500g cream cheese, full fat, softened to room temperature (Note 3 – take note UK/Europe!)
1 tsp vanilla extract
1/2 cup sour cream, full fat (substitute with yogurt)
3/4 cup caster sugar/superfine sugar (or regular white sugar/granulated sugar)
3 large eggs, at room temperature (~55g/2oz in-shell)
1/8 tsp cooking salt/kosher salt**
DECORATING:
1 tsp sea salt flakes
1. Salted caramel - Melt sugar over medium high heat in 4 batches (ie put in 1/4, once melted add more, repeat twice more). When all melted, leave on stove until amber colour then remove. Stir in butter and salt, then whisk in 1/3 cream (careful, will steam), then remaining cream. Boil 1 min on medium high (stir), pour into bowl and cover with cling wrap touching surface. Cool 1 hr. Keeps 2 weeks in fridge but make sure to use at room temp (too thick when cold).
2. Base – Blitz Biscoff into crumbs, blitz in everything else. Grease and line 23x33cm/9x13” pan with overhang (to lift out later). Press crumbs in, fridge.
3. Filling – Beat cream cheese until smooth, then beat in sour cream, sugar, salt and vanilla. Beat in eggs one at a time. Pour onto base. Dollop half the caramel randomly across surface, do a few swirls (no need to be “pretty” as decorating with more later, more about spreading). Bake 35 min. Cool in oven 1 hour with door open 20cm/8”.
4. Some swirls will open up into cracks, fill with caramel, drizzle most of leftover caramel on surface, fridge 6 hours. Lift out (may need to warm base to melt butter “glue”). Sprinkle with salt flakes, cut, attack!
* Regular / granulated sugar ok too, just keep a closer eye on it while melting to ensure no burnt patches
** Halve for table sale, + 50% for salt flakes
Recipe ⬇️ or print: recipetineats.com/salted-caramel-cheesecake
This recipe was a battle. The goal was to have big caramel flavour in every bite. When I mixed in enough caramel into the batter for a tall round cake (original shape) to be able to taste caramel, it wouldn't set. When I swirled enough through, most of it sank. When I layered it, it disappeared. When I covered the top with caramel, it was insufficient. Even combos of the above weren't caramelly enough for me.
In the end, I realised that slab form was the way to go - far better caramel-to-cheesecake ratio. And while the cracks that opened up in the swirls initially annoyed me, I filled them with caramel then watched in amusement as everyone fought over the pieces with the most cracks!!
Love the Biscoff flavour for the base but feel free to use any plain crackers (Marie, graham, digestives), but double the cinnamon.
Anyway! So happy with the end result. Serious caramel flavour in every single bite!
Start the caramel an hour before the batter (it takes that long to cool), and note that the cheesecake needs 6 hours to chill in the fridge to set.
HOPE YOU LOVE IT! - Nagi x
-----------------
Salted Caramel Cheesecake
SALTED CARAMEL:
1 cup caster sugar/superfine sugar*
75g/5 tbsp unsalted butter, cold, cut into ~ 1cm/0.4" cubes
1/2 cup thickened cream/heavy cream or any full-fat pourable cream
1/2 tsp cooking salt/kosher salt**
BASE:
300g/10 oz Biscoff cookies (38 pieces) or other plain biscuit/cookies – Arnott’s Marie, Graham, digestives, 2 1/2 cups crumbs)
1/2 tsp cinnamon powder
1 tbsp brown sugar
120g/8 tbsp unsalted butter, melted
Pinch of salt
CHEESECAKE:
1 lb/500g cream cheese, full fat, softened to room temperature (Note 3 – take note UK/Europe!)
1 tsp vanilla extract
1/2 cup sour cream, full fat (substitute with yogurt)
3/4 cup caster sugar/superfine sugar (or regular white sugar/granulated sugar)
3 large eggs, at room temperature (~55g/2oz in-shell)
1/8 tsp cooking salt/kosher salt**
DECORATING:
1 tsp sea salt flakes
1. Salted caramel - Melt sugar over medium high heat in 4 batches (ie put in 1/4, once melted add more, repeat twice more). When all melted, leave on stove until amber colour then remove. Stir in butter and salt, then whisk in 1/3 cream (careful, will steam), then remaining cream. Boil 1 min on medium high (stir), pour into bowl and cover with cling wrap touching surface. Cool 1 hr. Keeps 2 weeks in fridge but make sure to use at room temp (too thick when cold).
2. Base – Blitz Biscoff into crumbs, blitz in everything else. Grease and line 23x33cm/9x13” pan with overhang (to lift out later). Press crumbs in, fridge.
3. Filling – Beat cream cheese until smooth, then beat in sour cream, sugar, salt and vanilla. Beat in eggs one at a time. Pour onto base. Dollop half the caramel randomly across surface, do a few swirls (no need to be “pretty” as decorating with more later, more about spreading). Bake 35 min. Cool in oven 1 hour with door open 20cm/8”.
4. Some swirls will open up into cracks, fill with caramel, drizzle most of leftover caramel on surface, fridge 6 hours. Lift out (may need to warm base to melt butter “glue”). Sprinkle with salt flakes, cut, attack!
* Regular / granulated sugar ok too, just keep a closer eye on it while melting to ensure no burnt patches
** Halve for table sale, + 50% for salt flakes
