Description
Experience the joy of Valentine Gingerbread Caramel Cheesecake with its creamy texture, spiced flavors, and easy preparation. Perfect for any festive occasion!
Ingredients
Scale
- Homemade Salted Caramel
- 300 grams Biscoff cookie crumbs
- 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)
Instructions
- Preheat oven to 350°F and prepare a 9-inch springform pan with parchment paper.
- Pulse Biscoff cookies in a food processor, mix with melted butter, and press into the pan.
- Pre-bake the crust for 10-12 minutes until golden and let it cool.
- Lower oven temperature to 325°F, place a roasting pan with water in the bottom.
- Beat cream cheese, sugar, flour, salt, and spices until smooth.
- Add eggs one at a time, mixing well, then fold in sour cream and vanilla.
- Layer half the filling in the crust, swirl in some caramel, repeat with remaining filling and caramel.
- Bake for 1 hour and 20 minutes; the center should jiggle slightly.
- Cool in the oven with the door cracked for 45 minutes, then refrigerate for at least 4-5 hours before serving.
Notes
Use room temperature ingredients for a smooth batter.
Cover any cracks with additional caramel or whipped cream before serving.
This cheesecake can be made ahead of time and tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg