Description
A rich and creamy cheesecake paired with decadent salted caramel, perfect for any occasion.
Ingredients
Scale
- 350 g biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
- 750 g cream cheese (3 bricks), softened
- 150 g granulated sugar
- 250 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
- 150 g granulated sugar (for caramel)
- 150 g heavy cream (room temperature)
- 60 g unsalted butter (room temperature)
- 1/2 teaspoon salt
Instructions
- Crush biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan and chill.
- Beat cream cheese and sugar until smooth, then add Greek yogurt, vanilla, and cinnamon. Mix well and add eggs one at a time.
- Pour cheesecake mixture over the chilled crust.
- Preheat oven to 160ยฐC (320ยฐF) and bake for 50-60 minutes until edges are set and center is jiggles.
- Let cheesecake cool in the oven for an hour.
- Make salted caramel by melting sugar in a saucepan, then carefully adding heavy cream, butter, and salt once it turns amber.
- Drizzle cooled caramel over cheesecake and chill for at least 4 hours.
- Serve with whipped cream or sea salt.
Notes
For best results, ensure cream cheese is at room temperature and donโt overmix the eggs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg