If you love cheesecake and caramel, this recipe is about to become your new obsession. Imagine a buttery Biscoff cookie crust, a creamy, velvety filling, and a golden drizzle of homemade salted caramel sauce that ties it all together. The combination is rich, cozy, and completely irresistible—exactly the kind of showstopper dessert you’ll want on your fall table. Whether you’re planning Thanksgiving, a cozy dinner party, or just craving something indulgent on a crisp autumn evening, this cheesecake checks all the boxes. 🎃✨
Why Salted Caramel + Cheesecake is the Perfect Fall Pairing
Cheesecake on its own is indulgent, smooth, and satisfying. But when you add the deep sweetness of caramel, balanced by just the right touch of sea salt, it transforms into something extraordinary. Salted caramel enhances the richness of the cream cheese filling and cuts through the sweetness, giving each bite a sophisticated, layered flavor. Pair that with a spiced Biscoff crust, and you’ve got a dessert that captures the essence of fall in every forkful.
Ingredients You’ll Need 🥣
For the Crust
- 2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter, melted
For the Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 1 cup sour cream, room temperature
- 3 large eggs
- 1 tsp vanilla extract
For the Salted Caramel Sauce
- 1 cup sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream, warmed
- 1 tsp sea salt
Step-by-Step Instructions 👩🍳
1️⃣ Make the Crust
Mix the Biscoff cookie crumbs with melted butter until combined. Press the mixture firmly into the bottom of a greased springform pan, making sure it’s even. Bake at 350°F (175°C) for 8 minutes, then let it cool while you prepare the filling.
2️⃣ Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until completely smooth. Mix in the sour cream and vanilla extract. Add the eggs one at a time, gently mixing until just combined (avoid overmixing—this keeps your cheesecake silky). Pour the batter over the cooled crust.
3️⃣ Bake
Place the springform pan inside a larger roasting pan and fill the outer pan with about an inch of hot water to create a water bath. Bake at 325°F (163°C) for 55–65 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slowly for an hour. This helps prevent cracks. Transfer to the fridge and chill at least 4 hours or overnight.
4️⃣ Make the Caramel Sauce
In a saucepan over medium heat, melt the sugar, stirring occasionally until it turns an amber color. Add the butter and stir until melted. Slowly whisk in the warm cream (it will bubble up!) and remove from the heat. Stir in the sea salt and let it cool.
5️⃣ Assemble and Serve
Before serving, drizzle the cooled salted caramel sauce generously over the cheesecake. Sprinkle a pinch of flaky sea salt on top for that extra wow factor. ✨
Tips & Variations 🍴
- No Biscoff? No Problem. Swap with graham crackers or digestive biscuits for a classic crust.
- Make Ahead Friendly. The caramel sauce can be made up to a week in advance—just store it in a jar in the fridge and warm gently before serving.
- Dress It Up. Top with whipped cream, crushed cookies, or even candied pecans for added texture.
- Mini Cheesecakes. Use a muffin tin with liners to create individual cheesecakes—perfect for parties!
Why You’ll Love This Dessert
This salted caramel cheesecake is more than just a dessert—it’s an experience. The creamy, melt-in-your-mouth filling paired with that salty-sweet caramel is a combination that feels both decadent and comforting. The hint of spice from the Biscoff crust ties it all together, making it the perfect finale to a hearty fall meal.
It’s also surprisingly versatile. Serve it at a holiday dinner and it will steal the spotlight, or make it for a casual weekend gathering and watch it disappear slice by slice. And if you’re a meal-prep lover, you’ll be thrilled to know this cheesecake tastes even better the next day as the flavors meld together.
Final Thoughts 🎃🍂
Creamy, dreamy, and kissed with salted caramel—this cheesecake truly is the ultimate fall dessert. Whether you’re enjoying it with a pumpkin spice latte by the fireplace or sharing it with family at Thanksgiving, it’s a recipe worth bookmarking. Don’t forget to save this post and share it with a cheesecake lover in your life!
Would you serve this for Thanksgiving or keep it as your secret cozy fall indulgence? Let me know in the comments below!
