Ingredients
Scale
- 200g Biscoff cookies
- 6 tbsp unsalted butter
- 32 oz full-fat cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 cup granulated sugar for caramel
- 5 tbsp unsalted butter for caramel
- 1/2 cup heavy cream for caramel
- 1 tsp vanilla extract for caramel
- 1 tsp salt for caramel
Instructions
- Prepare the salted caramel by melting sugar in a saucepan until amber. Add butter and warmed cream while stirring until smooth; set aside.
- Preheat oven to 350°F (175°C). Crush Biscoff cookies and mix with melted butter to form the crust; press firmly into a springform pan.
- Beat cream cheese until smooth, then add sugar and mix until fluffy. Incorporate eggs one at a time, followed by sour cream and cooled caramel sauce.
- Pour filling over crust and bake for 60-75 minutes until slightly jiggly in the center. Cool gradually in the oven before refrigerating for at least four hours.
- Serve chilled, drizzled with remaining caramel sauce and topped with flaky sea salt.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg