Salted Caramel Cheesecake

Creamy cheesecake in a biscoff cookie crust with delicious homemade salted caramel on top

Prep: Line a 9" springform pan with parchment paper on the bottom of the pan (sandwiched in between the bottom plate and ring of the pan). Set aside.
Crush biscoff: Place the biscoff cookies into a ziploc bag. Use a rolling pin to smack the cookies until they're very finely crushed. You can also use a food processor for this. Transfer the crushed cookies to a large mixing bowl.
Saturate crumbs: Add melted butter to the crushed cookies and mix with a spatula until the crumbs are all saturated and the mixture resembles wet sand. Transfer the mixture to your lined pan.
Press crust into pan: Use a spatula or the flat bottom of a cup to firmly press the crust mixture into a flat layer on the bottom of the pan and up the sides of the pan, about ¾ of the way up. Let the crust chill in the fridge while you make the cheesecake mixture.

Prep: Preheat the oven to 325°F. Place an empty baking tray on the bottom rack of the oven that we'll use as a water bath later. In a kettle, boil some water.
Mix: In a large mixing bowl (wipe down the bowl you used for the crust mixture and re-use it), add the cream cheese, sugar, greek yogurt, vanilla extract, and cinnamon. Use an electric hand mixer to mix on low speed until it becomes very creamy and smooth with no lumps.
Mix in eggs: Add one egg at a time, mixing it in on low speed before adding the next, until you have a glossy and thick but pourable batter.
Fill crust: Pour the batter into your chilled crust.
Bake: Pour about 1" of boiling water into the baking tray on the bottom rack of the oven. Place your cheesecake on the middle rack. Bake for about 60-65 minutes or until the outer 2" of the cheesecake are set but the middle is still very jiggly.
Cool: Let the cheesecake cool on a wire rack at room temperature for at least 1-2 hours before chilling it in the fridge for at least 4 hours or overnight to allow it to firm up.

Melt sugar: In a small saucepan, add the granulated sugar. Heat the sugar on medium heat until it's completely melted and turns an amber colour.
Stir in cream: Slowly pour in the heavy cream while stirring at the same time. The mixture will bubble up before settling. If your heavy cream was too cold and caused the sugar to harden, just continue heating and stirring the mixture until it dissolves again.
Stir in butter and salt: When the caramel has slightly thickened enough to coat the back of a spoon, remove the saucepan from the heat. Stir in a few cubes of butter at a time until completely melted and combined. Finally, stir in the salt.
Cool: Transfer the salted caramel to a small bowl to cool completely at room temperature or in the fridge.
Release cheesecake: Run an offset spatula between the cheesecake and the sides of the pan. Release the cheesecake from the pan and transfer it to a serving dish.
Top with caramel: Before serving, you can either pour the caramel on top of the cheesecake and use an offset spatula to spread it or cut the cheesecake into slices and drizzle each piece with caramel individually.

Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!