Biscoff Caramel Cheesecake (Print Version)
# Ingredients:
01 -
2 packages Biscoff cookies, divided.
02 -
1/4 cup melted butter.
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 jar salted caramel sauce.
09 -
1/4 cup Biscoff spread (optional).
# Instructions:
01 -
Heat oven to 350°F. Crush one package of Biscoff cookies into crumbs.
02 -
Mix cookie crumbs with melted butter and press into 9-inch springform pan.
03 -
Bake crust for 10 minutes, then let cool.
04 -
Lower oven to 325°F.
05 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in heavy cream, vanilla, and Biscoff spread if using.
06 -
Pour filling over cooled crust.
07 -
Place pan in water bath and bake for 1 hour until center is almost set.
08 -
Turn off oven, crack door open, and let sit for 1 hour.
09 -
Cool completely at room temperature.
10 -
Chill in fridge for at least 4 hours.
11 -
Warm caramel sauce and pour over cake. Crush remaining cookies and sprinkle on top.
# Notes:
01 -
This cheesecake needs proper cooling time to set well.
02 -
The water bath helps prevent cracks and ensures even baking.
03 -
For best results, ingredients should be at room temperature before starting.