Directions
- 1Make homemade caramel sauce: add sugar to a pan and cook it on low heat until melted and golden. Add softened butter, then warm cream; whisk until creamy. Add salt and vanilla; let cool.
- 2For the crust, use Biscoff cookies and pulse in a food processor until crushed. Press into a springform pan and bake.
- 3In a mixer, beat together cream cheese, sugar, and vanilla until creamy. Make sure to scrape the bowl multiple times.
- 4Whisk eggs in a separate bowl, then slowly pour into the cream cheese mixture while whisking.
- 5Add heavy cream, sour cream, and cornstarch; whisk to combine.
- 6Add salted caramel sauce and mix until combined.
- 7Pour filling into the baked crust, tap out air bubbles, and bake in a water bath.
- 8Let the cheesecake cool overnight.
- 9Drizzle remaining salted caramel sauce over the cooled cheesecake.
- 10Sprinkle flaky sea salt on top.
Ingredients
- 1 cup sugar
- 1 cup butter
- 1 cup cream
- 1 pinch salt
- 1 tsp vanilla
- 1 package Biscoff cookies
- 2 packages cream cheese
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs
- 1 cup heavy cream
- 1 cup sour cream
- 1 tbsp cornstarch
- 1 cup salted caramel sauce
- 1 pinch sea salt
Equipment
panwhiskfood processorspringform panmixer
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