Description
A rich and creamy biscoff salted caramel cheesecake with a crunchy base.
Ingredients
Scale
- 200g Biscoff cookies
- 100g unsalted butter
- 400g cream cheese
- 200g powdered sugar
- 300ml heavy cream
- 100g salted caramel sauce
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F).
- Crush the Biscoff cookies and mix with melted butter.
- Press the cookie mixture into the bottom of a springform pan.
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add heavy cream, salted caramel sauce, and vanilla extract. Mix until well combined.
- Pour the cream cheese mixture over the cookie base.
- Bake for 45 minutes or until set. Let it cool.
- Chill in the fridge for at least 4 hours.
- Drizzle with extra salted caramel sauce before serving.
Notes
- Use room temperature cream cheese for better mixing.
- Chill the cheesecake overnight for best results.
- Can substitute Biscoff cookies with graham crackers if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: biscoff salted caramel cheesecake