The Best Salted Caramel Cheesecake Recipe

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. 2Step 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.
3. 3Step 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.
4. 4Step 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.
5. 5Step 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.