Description
This Valentine Gingerbread Caramel Cheesecake combines rich flavors of cream cheese, spices, and luscious caramel, making it a perfect festive dessert to share with loved ones on special occasions.
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
- Preheat oven to 350°F and prepare a 9-inch springform pan with parchment paper.
- Make the crust by pulsing Biscoff cookies into fine crumbs, mix with melted butter, press into pan, and pre-bake for 10-12 minutes.
- Lower oven to 325°F, place a roasting pan with water on the bottom rack for a water bath.
- Mix cream cheese, sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until smooth in a large bowl.
- Add eggs one at a time, then fold in vanilla extract and sour cream until everything is well combined.
- Pour half of the filling into the cooled crust, dollop with caramel, repeat with remaining batter and caramel to create swirls.
- Bake for 1 hour and 20 minutes and cool gradually in the oven to prevent cracking.
- Refrigerate for at least 4-5 hours before serving, topping with remaining caramel.
Notes
Make sure all ingredients are at room temperature for the best mixing results.
Store any leftovers in the refrigerator, covered, for up to five days or freeze for three months.
Allow cheesecake to chill overnight for enhanced flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg