Craving a creamy, sweet, and salty dessert? This cheesecake combines the rich flavors of Biscoff and salted caramel for an indulgent treat!
Ingredients
For the crust
2 cups Biscoff cookies (crushed)
1/4 cup melted butter
For the cheesecake filling
3 cups cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup smooth Biscoff spread
For the salted caramel sauce
1/2 cup sugar
1/4 cup butter
1/4 cup heavy cream
1/2 tsp sea salt
For garnish
1/4 cup Biscoff cookies (crushed)
A pinch of sea salt
Instructions
Prepare the crust
Combine the crushed Biscoff cookies and melted butter in a bowl.
Press the mixture evenly into the base of a cheesecake pan.
Chill in the refrigerator for 30 minutes to set.
Make the cheesecake filling
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar, vanilla extract, sour cream, and heavy cream. Mix until smooth.
Stir in the Biscoff spread until well combined.
Assemble the cheesecake
Pour the cheesecake filling onto the chilled Biscoff crust.
Smooth the top with a spatula.
Chill in the refrigerator for at least 4 hours or overnight until fully set.
Prepare the salted caramel sauce
In a saucepan, melt sugar over medium heat until it turns golden brown.
Add butter and stir until melted and incorporated.
Slowly add heavy cream, stirring constantly until smooth.
Stir in sea salt for the perfect salted caramel flavor.
Finish and garnish
Once the cheesecake has set, pour the salted caramel sauce evenly over the top.
Sprinkle crushed Biscoff cookies and a pinch of sea salt for garnish.
Serve and enjoy
Slice the cheesecake, serve, and savor this creamy, caramel indulgence!
Enjoy making this luscious dessert, and let me know how it turns out! 😍
