Description
This Irresistible Biscoff Salted Caramel Cheesecake blends creamy cheesecake with the rich, spiced sweetness of Biscoff cookies and caramel sauce for an unforgettable dessert.
Ingredients
2 cups crushed Biscoff cookies
1/2 cup melted unsalted butter
16 oz cream cheese, softened
3/4 cup granulated sugar
3/4 cup Biscoff spread
1 tsp vanilla extract
2 large eggs
1/2 cup salted caramel sauce
Crushed Biscoff cookies for garnish
Instructions
1. Preheat oven to 160°C (320°F) and grease a 9-inch springform pan.
2. Combine crushed Biscoff cookies and butter, press into the pan, and bake for 8 minutes.
3. Beat cream cheese and sugar until smooth.
4. Add Biscoff spread and vanilla; mix well.
5. Add eggs one at a time, mixing just until combined.
6. Pour filling over cooled crust and bake for 50–55 minutes.
7. Cool in oven with door ajar for 1 hour, then refrigerate for 4+ hours.
8. Top with salted caramel and crushed cookies before serving.
Notes
Let cheesecake cool completely before topping.
Refrigerate overnight for best results.
Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Irresistible Biscoff Salted Caramel Cheesecake, Biscoff dessert, cheesecake recipe