Biscoff Caramel Cheesecake
The incredible combination of Biscoff cookies and caramel star in this creamy cheesecake, which easily wins top honors on your dessert table!
Biscoff Caramel Cheesecake
FOR THE CRUMB CRUST:
1 - 8.8 ounce package Lotus Biscoff Cookies 1/4 cup granulated sugar 4 tablespoons melted butter pinch of salt
-Preheat the oven to 350 degrees.
-Place cookies, sugar and salt in a food processor and pulse to fine crumbs. Pour in melted butter and pulse again until butter is well incorporated and the crumbs start to come together.
-Pour crumb mixture into to a spring form pan, lightly sprayed with cooking spray, then press into an even layer in the bottom of the pan and push it up around the edges about half an inch. You can use the bottom of a measuring cup to push down to make the layer of crumbs even and to push into the edges, so that they aren’t too thick. With your finger or a spatula, even out the height of the edges of the crust to approximately an even height.
-Bake the crust for 10 minutes tnen remove and allow to cool while you prepare the filling.
FOR THE FILLING:
1/1/2 pounds cream cheese (3 - 8 ounce packages at room temperature) 1 cup granulated sugar 3/4 cup Biscoff cookie butter spread 1/2 cup sour cream 4 eggs, at room temperature 1 tablespoon vanilla extract 1/4 teaspoon salt
-Place the cream cheese, sugar, and cookie butter into a medium mixing bowl Beat together until very smooth with an electric mixer, scraping down the sides and bottom once. (Alternately, you can prepare filling in a food processor)
-Add eggs, vanilla, sour cream and salt, then mix or blend once more just until well combined. (Don’t overbeat)
TO ASSEMBLE:
1 cup cookie butter spread 8 Biscoff Cookies
-Increase the oven temperature to 380 degrees. Place a separate pan of hot water on the rack below the cheesecake to provide a humid environment, which helps prevent the top from drying out.
-Pour the batter into the cooled cookie crust and smooth out. Bake for 15 minutes then reduce oven temperature to 325 degrees and bake for another 20 - 25 minutes. If you prefer a softer, creamier center, bake just until there is still a slight jiggle in the center when you gently shake the pan. If you prefer a thicker consistency, as in a New York style cheesecake, continue to bake until there is no jiggle at all. Turn off the heat and prop the oven door slightly open to allow the heat to escape gradually. Leave cheesecake in oven for about 15 minutes. Remove from the oven and allow to cool for at least an hour or to room temperature. Place in the refrigerator and chill until completely cooled and set.
-Run a knife around the edge of the cheesecake to help release it from the sides, then releast the latch on the springform pan and lift the ring off carefully.
-Place 1 cup of the remaining cookie spread into a microwave safe container. Give it 20 seconds on high to melt it so it is spreadable. Stir briefly with a rubber spatula. Spoon the cookie spread over the top of the cheesecake and push it toward the edges so it spills over and forms drips down the sides of the cheesecake.
-Drizzle about 1 cup caramel sauce on the top of the cheesecake and swirl or spread in a decorative design. Garnish with additional whole or broken biscoff cookies on the top.
-Chill the completed cheesecake about 1 hour in the fridge, removing 15 minutes before serving to soften slightly. Makes 10 - 12 servings.
Combine cream cheese, sugar and eggs and biscoff cookie spread until smooth and creamy.
Prepare cookie crust by processing cookies until crumbs then combining with sugar and butter.
Press crumb mixture into an even layer in the bottom of a 9 -10 inch springform pan.
Bake cheesecake then cool completely. Soften cookie spread to spread smoothly over the top of the cooled cheesecake, allowing it to drip down the sides.
Drizzle softened caramel over the top in a decorative manner then garnish with remaining cookie crumbs and cookies halves.
A beautiful creamy center subtly tasting of biscoff cookies, melds perfectly withe the cookie crumbs and drizzled caramel.
Thin or thick slices, as the appetite demands, offer a completely satisfying finish to a meal.
Easily made, it tastes as beautiful as it looks! A real showstopper of a cheesecake!
Biscoff and caramel - made to join together to create this sumptuous cheesecake!
