Biscoff Salted Caramel Cheesecake (Print Version)
# Ingredients:
01 -
2 packages Biscoff cookies, divided.
02 -
24 oz cream cheese, softened.
03 -
1 cup granulated sugar.
04 -
3 large eggs.
05 -
1 cup heavy cream.
06 -
1 tsp vanilla extract.
07 -
1 jar salted caramel sauce.
08 -
1/4 cup melted butter.
09 -
1/4 cup Biscoff spread (optional).
# Instructions:
01 -
Crush one package Biscoff cookies into crumbs. Mix with melted butter and press into 9-inch springform pan. Bake at 350°F for 10 minutes. Cool.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in heavy cream, vanilla, and optional Biscoff spread.
03 -
Pour filling over crust. Place in water bath and bake at 325°F for 1 hour or until center is almost set.
04 -
Turn off oven, leave door ajar for 1 hour. Remove and cool to room temperature.
05 -
Refrigerate for at least 4 hours or overnight.
06 -
Warm caramel sauce and pour over cake. Top with crushed remaining Biscoff cookies.
# Notes:
01 -
Water bath prevents cracking and ensures even baking.
02 -
Center should be slightly jiggly when done.
03 -
Can be made 2-3 days ahead.