Salted Caramel Biscoff Cheesecake
Decadent Salted Caramel Biscoff Cheesecake
Ingredients:
1 1/2 cups Biscoff cookie crumbs
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup Biscoff spread
1 cup salted caramel sauce
Sea salt flakes for garnish
Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix well.
Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and Biscoff spread until well combined.
Pour the cheesecake batter over the crust in the springform pan.
Bake for 55-60 minutes, or until the center is almost set. Remove from oven and let cool in the pan for 10 minutes, then run a knife around the edge to loosen. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
Before serving, spread the salted caramel sauce over the top of the cheesecake and sprinkle with sea salt flakes.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 12 servings
