Description
Indulge in this luscious Salted Caramel Cheesecake, featuring a spiced Biscoff cookie crust and a creamy filling, all topped with luxurious salted caramel.
Ingredients
Biscoff cookies
Unsalted butter
Cream cheese
Granulated sugar
Greek yogurt
Vanilla extract
Ground cinnamon
Eggs
Heavy cream
Salt
Instructions
- Preheat your oven to 325°F (160°C) and grease a springform pan.
- Crush the Biscoff cookies and mix them with melted unsalted butter to form the crust. Press into the bottom of the prepared pan.
- In a large mixing bowl, beat room temperature cream cheese until smooth. Add granulated sugar and mix until well combined.
- Incorporate Greek yogurt, vanilla extract, and ground cinnamon, then add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the crust and smooth the top with a spatula. Bake in the preheated oven for about 30 minutes or until the center is slightly jiggly.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
- For the salted caramel, melt granulated sugar in a saucepan until it’s an amber color. Carefully stir in heavy cream and salt until smooth.
- Once the cheesecake is chilled, drizzle the salted caramel over the top and sprinkle with Maldon flaky salt before serving.
Notes
Make sure all dairy ingredients are at room temperature for a smooth batter. For a stronger cinnamon flavor, increase the amount of ground cinnamon used.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 36 g
- Sodium: 360 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Carbohydrates: 42 g
- Protein: 8 g
- Cholesterol: 135 mg
Keywords: Salted Caramel Cheesecake, cheesecake recipe, dessert, Biscoff crust, salted caramel