Description

This Valentine Gingerbread Caramel Cheesecake offers a blend of creamy filling with a spiced gingerbread crust and rich caramel. It’s the perfect dessert for sharing love on special occasions or warming up cold evenings with comfort food. Easy to make and simply irresistible!

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and prepare a 9-inch springform pan with parchment paper.
Pulse Biscoff cookies in a food processor to make crumbs; mix with melted butter and press into the pan.
Lower oven to 325°F and prepare a water bath with boiling water in a roasting pan.
In a bowl, mix cream cheese, sugar, flour, salt, spices, and eggs until smooth; fold in vanilla and sour cream.
Pour half the batter into the crust, drizzle with caramel, swirl with a knife, then add the remaining batter and more caramel.
Place the roasting pan in the oven; bake for about 1 hour and 20 minutes until set with a slight jiggle.
Cool in the oven with the door cracked for 45 minutes, then refrigerate for at least 4-5 hours or overnight.

Notes

For best results, ensure cream cheese is at room temperature to avoid lumps.
Store in the refrigerator for 5-7 days or freeze for up to 3 months, thawing overnight in the fridge before serving.
Add a touch of bourbon or rum to the caramel for an extra flavor boost.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 28g
Sodium: 320mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: null
Trans Fat: null
Carbohydrates: 39g
Fiber: 1g
Protein: 7g
Cholesterol: 145mg