Biscoff Salted Caramel Cheesecake
Indulge in the rich and creamy delight of Biscoff Salted Caramel Cheesecake, a dessert that beautifully blends the unique spice of speculoos cookies with luscious salted caramel. Perfect for celebrations or as an impressive finale to any dinner party, this cheesecake is sure to leave your guests raving about its irresistible flavor. With a straightforward recipe that even novice bakers can follow, you’ll create a stunning dessert that features a crunchy cookie crust, a velvety filling, and an eye-catching caramel topping. Elevate your dessert game with this decadent treat!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 packages Biscoff cookies (one for 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 salted caramel sauce (store-bought or homemade)
- Optional: 1/4 cup Biscoff spread
Instructions
- Preheat your oven to 350°F (175°C).
- Crush one package of Biscoff cookies and mix with melted butter. Press into the bottom of a springform pan to form the crust.
- In a mixing bowl, beat softened cream cheese until creamy, then gradually add sugar. Incorporate eggs one at a time, followed by heavy cream and vanilla until smooth.
- Pour the filling over the crust and bake for about 60 minutes until set but slightly jiggly in the center. Turn off the oven and let it cool with the door ajar for 30 minutes.
- Chill in the refrigerator for at least 4 hours or overnight, then drizzle with salted caramel sauce before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg