Description
A creamy cheesecake with a Biscoff cookie crust, layered with caramel and topped with Biscoff spread.
Ingredients
Scale
- 250g Biscoff cookies
- 100g melted butter
- 600g cream cheese
- 150g sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 200g caramel sauce
- 100g Biscoff spread
Instructions
- Preheat oven to 160°C.
- Crush Biscoff cookies and mix with melted butter. Press into a springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in sour cream and vanilla extract.
- Pour half the batter over the crust. Drizzle caramel sauce, then add remaining batter.
- Bake for 50-55 minutes. Cool completely before refrigerating for 4 hours.
- Spread Biscoff spread on top before serving.
Notes
- Use room-temperature cream cheese for smooth mixing.
- Chill the cheesecake for best texture.
- Drizzle extra caramel for added sweetness.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Biscoff, caramel, cheesecake, dessert, no-bake