April 22, 2025

Salted Caramel Cheesecake: The Drama Queen of Desserts

Alright, friends. This isn't just any dessert—this is Salted Caramel Cheesecake, a total showstopper, attention-grabber, and flavor-packed diva who deserves her own spotlight (and maybe her own Instagram account).

We're talking about a rich, creamy cheesecake with a Biscoff cookie crust (because plain graham crackers were just too basic), swirled with homemade salted caramel, and finished with a sparkle of flaky sea salt. Is it indulgent? Absolutely. Is it over-the-top? A little. Is it worth every bite? You already know.

What You’ll Need 🛒:

Biscoff Cookie Crust:

  • 2 cups crushed Biscoff cookies
  • 6 tbsp unsalted butter, melted

Cheesecake Filling:

  • 2 lbs cream cheese, room temp
  • 2 tbsp flour
  • 1 cup granulated sugar
  • 4 large eggs, room temp
  • 1 tsp vanilla bean paste
  • ½ cup sour cream, room temp
  • ⅓ cup salted caramel sauce (see below!)
  • Flaky sea salt for that dramatic finishing touch ✨

Homemade Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, room temp
  • ½ cup heavy cream, room temp
  • 1 tsp vanilla extract
  • 1 tsp kosher salt

Let’s Do This

First, That Biscoff Base:

  1. Preheat oven to 350°F and grease a 9" springform pan (parchment paper on the bottom = lifesaver).
  2. Mix crushed cookies and melted butter until they resemble sandy heaven.
  3. Press into the pan and up the sides like you're building a cookie fortress.
  4. Bake for 8–10 minutes. Cool it while we make the filling.

Next, The Cheesecake:

  1. Lower oven to 325°F and put a roasting pan with water on the bottom rack (this steam bath = no cracks).
  2. In a stand mixer (or with a hand mixer and your favorite playlist), mix cream cheese, flour, and sugar until smooth.
  3. Add eggs one at a time—no rushing royalty. Then add vanilla, sour cream, and caramel.
  4. Give it one last stir with a spatula and pour it into your crust.
  5. Tap the pan like you're waking it up. Get those air bubbles out.
  6. Bake 1 hour and 20 minutes, then turn off the oven and let it sit with the door slightly open for 45 minutes.
  7. Cool completely on the counter. THEN refrigerate for at least 4 hours (overnight = queen behavior).

Now for the Caramel Crown 👑:

  1. Warm your cream and butter slightly (just enough to not shock the sugar).
  2. In a saucepan over medium heat, melt the sugar. Stir occasionally at first, then constantly once it starts to clump and melt.
  3. Once it’s a rich amber color, remove from heat and whisk in butter, then cream. It will bubble like it’s mad, but that’s just excitement.
  4. Stir in vanilla and salt. Cool it down and store it in a jar—but let’s be honest, it won’t last long.

Assemble the Drama:

  • Drizzle that caramel over the top like you’re Jackson Pollock with a sweet tooth.
  • Sprinkle flaky sea salt on top like edible glitter.
  • Slice. Serve. Accept compliments. Smile smugly. Repeat.

Salted Caramel Cheesecake doesn’t just walk into a party—it floats in on a cloud of sugar and makes everyone swoon.

Whether you’re baking to impress your friends or just yourself (because you deserve it), this one’s a keeper. And remember, when you bake with Feed Your Soul, you’re doing more than making something delicious—you’re supporting a team and a mission that gives back with every bite. 

And as always, at Feed Your Soul, we take pride in our process, our people, our products, and our mission to give back. We bake integrity into everything we do—even our most extra cheesecake.

Now go forth and cheesecake like a champion.

Written by mya zoracki