Biscoff Salted Caramel Cheesecake
This Biscoff Salted Caramel Cheesecake is a decadent fusion dessert that combines the beloved flavors of speculoos cookies and salted caramel in a rich, creamy cheesecake.Perfect for special occasions or as an impressive dinner party finale.
Ingredients
- 2 packages of Biscoff cookies one for the crust, one for topping
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 jar of store-bought salted caramel sauce or homemade if you're feeling ambitious!
- Optional: 1/4 cup Biscoff spread for an extra flavor boost
Instructions
Prepare the crust:
- Crush one package of Biscoff cookies into fine crumbs.
- Mix with 1/4 cup melted butter and press into the bottom of a 9-inch springform pan.
- Bake at 350°F (175°C) for 10 minutes, then cool.
Mix the filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream, vanilla, and Biscoff spread (if using).
Bake the cheesecake:
- Pour the filling over the cooled crust.
- Place the pan in a water bath and bake at 325°F (165°C) for about 1 hour or until the center is almost set.
Cool and chill:
- Turn off the oven and leave the door slightly ajar for 1 hour.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight.
Add the finishing touches:
- Warm the salted caramel sauce and pour over the chilled cheesecake.
- Crush the remaining Biscoff cookies and sprinkle over the top.