Salted Caramel Delight (Printable Version)
Rich layers of creaminess meet Biscoff cookie crumbs and a salted caramel finish. Topped with warm caramel, this no-fuss treat delivers on taste.
# Ingredients:
01 -
Two packs of Biscoff cookies, split.
02 -
1 1/2 pounds of softened cream cheese.
03 -
1 cup of white sugar.
04 -
3 eggs, large.
05 -
1 cup of heavy whipping cream.
06 -
A teaspoon of vanilla.
07 -
A jar of salted caramel sauce.
08 -
4 tablespoons of melted butter.
09 -
Quarter cup of Biscoff spread (optional).
# Steps:
01 -
Blend one pack of Biscoff cookies until crumbly. Combine crumbs with butter, press into a 9-inch pan, and bake at 350°F for 10 minutes. Let it cool off.
02 -
Whisk cream cheese and sugar until fluffy. Drop eggs in one by one while mixing. Gently add Biscoff spread (if using), vanilla, and whipping cream.
03 -
Pour the creamy mixture over the crust. Set the pan inside a water bath and bake at 325°F for an hour or until the center looks almost ready.
04 -
Switch the oven off, keep the door slightly open, and let the cake sit for an hour. Take it out and let it reach room temp.
05 -
Pop it in the fridge for a minimum of 4 hours or even overnight for the best texture.
06 -
Heat up the caramel sauce and drizzle it over the top. Sprinkle with the extra crushed cookies.
# Notes:
01 -
Using a water bath helps avoid cracks and bakes the cake evenly.
02 -
The middle should wobble a bit when it's finished baking.
03 -
You can prep this up to 2–3 days before serving.