Description

This Valentine Gingerbread Caramel Cheesecake combines the warmth of gingerbread spices with a creamy cheesecake, topped with homemade salted caramel. Perfect for special occasions, this treat delights with every bite!

Ingredients

Scale

Homemade salted caramel
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)

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Instructions

Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
Crush Biscoff cookies using a food processor and mix with melted butter until coated.
Press mixed crumbs into the base and sides of the pan, then bake for 10-12 minutes until golden.
Lower oven temperature to 325°F (163°C) and prepare a water bath by adding a roasting pan with boiling water to the bottom rack.
Beat cream cheese, sugar, flour, sea salt, and spices until smooth.
Incorporate eggs one by one, then mix in vanilla extract and sour cream.
Pour half the batter into the crust, drizzle with caramel, swirl, and repeat with the remaining batter.
Bake for 1 hour and 20 minutes until edges puff and center jiggles slightly; cool in oven with door ajar for 45 minutes.
Chill in refrigerator for 4-5 hours or overnight before serving, drizzling with caramel before serving.

Notes

For a gluten-free version, substitute Biscoff with gluten-free cookie alternatives.
Ensure all ingredients are at room temperature for a smooth batter.
Avoid overmixing to prevent cracks in the cheesecake.

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 31g
Sodium: 350mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 7g
Cholesterol: 115mg