Ingredients

• •For the Biscoff Crust:
• •2 cups biscoff cookie crumbs
• •1/2 cup (1 stick) unsalted butter, melted
• •For the Cheesecake Filling:
• •2 blocks (8 oz) cream cheese, softened to room temperature
• •1/2 cup granulated sugar
• •2 large eggs, room temperature
• •3/4 cup yogurt
• •1 1/2 teaspoons pure vanilla extract
• •1 1/2 teaspoons cinnamon
• •1/2 cup homemade caramel sauce, for topping
• •For the Homemade Caramel Sauce:
• •3/4 cup granulated sugar
• •6 tablespoons unsalted butter, cubed
• •1/2 cup heavy cream
• •1 teaspoon flaky sea salt (Baja Gold is my favorite!)

Instructions

1. 1Step 1: Make the Biscoff Crust Preheat your oven to 325°F. Mix together the biscoff cookie crumbs, and melted butter until it looks like wet sand. Press firmly into the bottom and slightly up the sides of your springform pan. Set aside.
2. 2Pro tip: Use the bottom of a measuring cup to press the crust — it gets it perfectly even every time.
3. 3Step 2: Make the Cheesecake Filling Beat softened cream cheese on medium speed until completely smooth — about 2 minutes. Add the sugar and beat again. Add eggs one at a time on LOW speed. Mix in yoogurt, vanilla, and cinnamon.
4. 4Step 3: Bake Pour filling over your crust. Bake at 325°F for 55-65 minutes. The edges should be set but the center should have a slight jiggle. Turn off the oven, crack the door, and let it cool inside for 1 hour.
5. 5Step 4: Make the Salted Caramel Sauce In a heavy-bottom saucepan over medium heat, pour in your sugar. Stir constantly as it melts — it'll clump first, then turn into a deep amber liquid. The moment it's fully melted, add your butter (it'll bubble — that's normal!). Stir until combined, then slowly pour in the heavy cream. Let it boil for 1 minute, remove from heat, and stir in the sea salt.
6. 6Step 5: Refrigerate at least 4 hours or overnight. Before serving, pour remaining salted caramel sauce over the top and finish with a sprinkle of flaky sea salt.
7. 7Tips for the Perfect Cheesecake
8. 8Room temperature everything. Cold cream cheese = lumpy filling. Take it out 2 hours before baking.
9. 9Don't rush the cooling. The slow cool in the oven prevents cracking. Patience is the secret ingredient!
10. 10Make it ahead. This cheesecake is honestly better on day 2. The flavors deepen and the texture gets even creamier.
11. 11Store covered in the fridge for up to 5 days, or freeze individual slices for up to 2 months.
12. 12Frequently Asked Questions
13. 13Can I use store-bought caramel sauce? Yes! But the homemade version takes 10 minutes and tastes 10x better — worth it!
14. 14Why did my cheesecake crack? Usually from overmixing, overbaking, or cooling too fast. Follow my tips above and you'll be crack-free!
15. 15Can I make this ahead of time? Absolutely — ideal for making 1-2 days ahead. Add the caramel topping right before serving.
16. 16Do I need a water bath? Not with this recipe! The low baking temp + slow cooling does the job without the hassle.