Biscoff Salted Caramel Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
Melted butter, 1/4 cup
02 -
1 pack of Biscoff cookies, ground into fine crumbs
→ For the Filling
03 -
3 blocks (24 oz) of softened cream cheese
04 -
1 cup regular granulated sugar
05 -
3 eggs, size large
06 -
Heavy cream, 1 cup
07 -
Vanilla, 1 teaspoon
08 -
1/4 cup Biscoff spread (use if you'd like)
→ For the Topping
09 -
A jar of salted caramel sauce
10 -
Crushed Biscoff cookies for sprinkling on top
# Instructions:
01 -
Turn your oven to 350°F (175°C). Crush the cookies with a rolling pin or food processor until they're a fine crumb. Mix with the melted butter until you've got a damp sand-like texture. Press everything firmly into the base of a springform pan (9-inch). Let it bake for 10 minutes, pull it out, and cool completely.
02 -
In a bowl, beat the cream cheese with sugar until super smooth. This should take about 3 minutes. Slowly add the eggs, doing them one by one and mixing in between. Pour in vanilla, heavy cream, and (if you're using it) Biscoff spread. Mix gently—no need to get carried away at this step.
03 -
Bring the oven down to 325°F (165°C). Wrap the springform pan in two foil layers so water doesn't sneak in. Place it in a big roasting pan, adding hot water until it comes halfway up the springform pan's sides. Pour your batter on the crust, stick everything in the oven, and bake for an hour. The center should be a little wobbly when done.
04 -
When the time's up, turn the oven off. Keep the cheesecake inside with the door slightly open for another hour so it cools slowly and cracks don't form. Remove it from its water bath and let it reach room temperature. Once it's fully cooled, cover it, then stick it in the fridge for at least 4 hours—or overnight, if you can wait.
05 -
When you're ready to serve, slightly warm your caramel sauce—it should pour smoothly but not be hot! Loosen the springform pan and move the cheesecake to a serving plate. Drizzle the sauce over the top and let it drip artistically down the sides. Sprinkle the crumbs all over to finish.
06 -
To cut perfect slices, warm up a sharp knife with hot water and wipe it dry between cuts. This dessert's rich, so smaller slices are perfect. Chill it for serving, and keep leftovers covered in the fridge for up to 5 days.
# Notes:
01 -
Creamy cheesecake meets the sweet spiced flavor of Biscoff cookies, finished with luxurious caramel.
02 -
You can make it up to 3 days ahead to save time. Just don't add the topping until ready to serve!
03 -
Want to add an extra punch? Stir some crushed cookies into the cheesecake batter itself.