Creamy Biscoff Caramel Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ Crust
01 -
1 package Biscoff cookies
02 -
1/4 cup butter, melted
→ Filling
03 -
24 oz cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 cup heavy cream
07 -
1 teaspoon vanilla extract
08 -
1/4 cup Biscoff spread (optional)
→ Topping
09 -
1 jar salted caramel sauce
10 -
1 package Biscoff cookies, crushed
# Let's Cook!:
01 -
Crush Biscoff cookies and mix with melted butter. Press into springform pan. Bake at 350°F for 10 minutes
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in cream, vanilla and Biscoff spread
03 -
Pour filling over crust. Bake in water bath at 325°F for 1 hour until center is almost set
04 -
Turn off oven, crack door and leave for 1 hour. Cool completely at room temperature
05 -
Refrigerate at least 4 hours or overnight
06 -
Pour warm caramel sauce over cheesecake. Sprinkle with crushed Biscoff cookies
# Cook's Notes:
01 -
Can use homemade or store-bought caramel
02 -
Adding Biscoff spread enhances flavor
03 -
Cooling gradually prevents cracks