Description
This Valentine Gingerbread Caramel Cheesecake features a spiced Biscoff crust and creamy filling with swirls of luscious caramel, perfect for sharing with loved ones.
Ingredients
Scale
- 300 grams Biscoff cookie crumbs (about 30–32 cookies)
- 85 grams unsalted butter (melted)
- 2 pounds full-fat cream cheese (room temperature)
- 200 grams granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon fine sea salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 160 grams sour cream (room temperature)
- Homemade salted caramel
Instructions
- Make homemade salted caramel and set aside.
- Preheat oven to 350°F and prepare a 9-inch springform pan with parchment paper.
- Pulse Biscoff cookies into fine crumbs, mix with melted butter, and press into the prepared pan.
- Bake crust for 10-12 minutes and let cool.
- Reduce oven temperature to 325°F and set up a water bath.
- Mix the filling: beat cream cheese, sugar, flour, spices, and salt until smooth.
- Add eggs one at a time, then vanilla and sour cream until combined and glossy.
- Pour half of the cheesecake batter into the crust, add caramel, layer with remaining batter, and top with more caramel.
- Bake for 1 hour and 20 minutes; allow to cool in the oven with the door ajar for 45 minutes.
- Chill in the refrigerator for at least 4-5 hours or overnight.
Notes
Using room temperature ingredients helps ensure a smooth filling.
Avoid overbaking; the center should jiggle slightly when pulled from the oven.
For best flavor, chill overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg