Description
This Valentine Gingerbread Caramel Cheesecake is a delightful blend of creamy cheesecake and warm gingerbread spices, ideal for festive gatherings. A perfect treat to share with loved ones, it features a buttery crust and irresistible caramel topping!
Ingredients
- Homemade Salted Caramel
- Biscoff Cookie Crumbs (300 grams or about 30-32 cookies)
- Unsalted Butter (85 grams, melted)
- Full Fat Cream Cheese (2 pounds, room temperature)
- Granulated Sugar (200 grams)
- All-Purpose Flour (2 tablespoons)
- Fine Sea Salt (¼ teaspoon)
- Ground Ginger (1 tablespoon)
- Ground Cinnamon (2 teaspoons)
- Ground Nutmeg (½ teaspoon)
- Ground Cloves (½ teaspoon)
- Large Eggs (4, room temperature)
- Vanilla Extract (2 teaspoons)
- Sour Cream (160 grams, room temperature)
Instructions
- Preheat oven to 350°F and prepare a 9-inch springform pan with parchment paper.
- Pulse Biscoff cookies in a food processor and mix with melted butter. Press into the springform pan and pre-bake for 10-12 mins until golden brown.
- Lower oven temperature to 325°F, placing a roasting pan with water at the bottom rack for steam.
- In a large bowl, beat cream cheese, sugar, flour, salt, and spices until smooth.
- Add eggs one at a time, mixing well. Fold in vanilla extract and sour cream gently.
- Pour boiling water into the roasting pan, then fill the crust with half the batter. Swirl in caramel, add the rest of the batter, and swirl more caramel on top.
- Bake for 1 hour and 20 mins. Cool in the oven with the door cracked for 45 minutes.
- Chill in the fridge for at least 4-5 hours or overnight, then serve with additional caramel.
Notes
Homemade caramel is recommended for best flavor, but store-bought can work in a pinch.
Ensure all ingredients, especially cream cheese, are at room temperature for a smooth consistency
For a quicker prep, consider making the cheesecake a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg