Description
A decadent dessert with a perfect blend of sweet and salty flavors, featuring a creamy cheesecake filling, a crunchy Biscoff cookie crust, and rich salted caramel sauce.
Ingredients
- For the Salted Caramel Sauce:
- 1 cup granulated sugar (200g)
- 5 tbsp unsalted butter, room temp and sliced (70g)
- 1/2 cup heavy cream, warmed up (120g)
- 1 tsp vanilla extract
- 1 tsp salt
- For the Crust:
- 200g Biscoff cookies (about 26 cookies)
- 6 tbsp unsalted butter, melted (85g)
- For the Cheesecake:
- 32 oz full-fat cream cheese, room temp (4 8oz blocks or 907g)
- 1 cup granulated sugar (200g)
- 2 tsp vanilla extract
- 4 large eggs, room temp
- 1/3 cup heavy cream, room temp (80g)
- 1/2 cup sour cream, room temp (120g)
- 1 tbsp cornstarch
- 2/3 cup caramel sauce (made from above)
- Remaining salted caramel sauce, for drizzling
- Optional: Flaky sea salt for garnish
Instructions
- Prepare the Salted Caramel Sauce: In a medium saucepan over medium heat, dissolve the granulated sugar until it turns a golden amber color (8-10 minutes). Whisk in the butter until melted, followed by the warmed heavy cream. Stir in vanilla extract and salt; set aside to cool slightly.
- Make the Crust: Crush the Biscoff cookies in a food processor. Mix crumbs with melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake at 350°F (180°C) for 10 minutes; allow to cool.
- Prepare the Cheesecake Filling: Beat cream cheese and granulated sugar until smooth. Add vanilla extract and blend. Incorporate eggs one at a time, mixing on low. Add heavy cream, sour cream, and cornstarch, mixing just until combined.
- Combine with Caramel: Pour prepared salted caramel sauce into the cheesecake filling and gently fold in.
- Bake: Pour cheesecake filling over crust in the springform pan. Bake at 325°F (160°C) for about 60 minutes or until the center is slightly jiggly. Turn off the oven, crack the door, and cool inside for another hour.
- Chill: Refrigerate cheesecake for a minimum of 4 hours, preferably overnight.
- Serve: Drizzle remaining salted caramel sauce over cheesecake and garnish with flaky sea salt if desired.
Notes
For best results, ensure all ingredients are at room temperature. Don’t overmix, especially after adding eggs. You can strain the batter for a smoother texture if desired. Consider using a water bath for even baking.