SALTED CARAMEL GINGERBREAD STREUSEL CHEESECAKE
Serves 12
45 mins prep
110 mins cook
155 mins total
SALTED CARAMEL GINGERBREAD STREUSEL CHEESECAKE My dream ✨ Recipe below OR comment ‘GINGERBREAD’ to get the recipe sent to you 🤎 #Recipe Details: Biscoff Cookie Crust: - 46 Biscoff cookies - 10 tbsp butter, melted - 2 tbsp granulated sugar Gingerbread Cheesecake: - 4, 8oz blocks cream cheese, room temp - 3/4 cup brown sugar - 1/2 cup granulated sugar - 1/4 cup molasses - 4 eggs, room temp - 1 tbsp vanilla extract - 2 tsp cinnamon - 1 1/2 tsp ginger - 1/2 tsp salt - 1/4 tsp nutmeg - 1/4 tsp cloves - 1 cup greek yogurt, room temp - 1/3 cup heavy cream, room temp Streusel: - 6 tbsp butter, softened - 3/4 cup brown sugar - 3/4 cup all-purpose flour - Pinch of salt *Salted caramel recipe on my website Instructions: Preheat the oven to 350F. Butter a 9” springform pan by; line the bottom with a parchment paper circle. Set aside. Crust: Pulse the Biscoff cookies in a food processor. Add in the melted butter & sugar; pulse until combined. Press the crust mixture into the bottom & up the sides of the pan. Bake at 350F for 10-15 mins. Remove & cool to room temp. Streusel: Mix all of the ingredients together in a medium bowl until you have thick crumbs. Place into the fridge. Cheesecake batter: In a large bowl, beat together the cream cheese & sugars until creamy. Add in the molasses; beat to combine. Add in the eggs, one at a time. Then, beat in the vanilla & spices. Lastly, beat in the greek yogurt & heavy cream until fully incorporated. Lower the oven temp to 325F. Wrap the bottom of the cheesecake pan with 4 layers of foil. Pour the filling into the pan, over the crust. Then sprinkle with the streusel. Place in the center of a roasting pan & pour boiling water in until it reaches halfway up the cheesecake pan. Bake at 325F for 90-100 mins, until the edges are set and the middle is still slightly wobbly. Once done, open the oven door halfway & let cool in the roasting pan in the oven for 1-2 hrs. Remove & run a knife along the edges of the cheesecake to release from the springform pan. Cover with foil & place into the fridge for at least 4 hrs or overnight. Release the cheesecake from the pan & drizzle with the salted caramel. Slice and serve. Enjoy!
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Preheat the oven to 350F. Butter a 9” springform pan by; line the bottom with a parchment paper circle. Set aside. Crust: Pulse the Biscoff cookies in a food processor. Add in the melted butter & sugar; pulse until combined. Press the crust mixture into the bottom & up the sides of the pan. Bake at 350F for 10-15 mins. Remove & cool to room temp. Streusel: Mix all of the ingredients together in a medium bowl until you have thick crumbs. Place into the fridge. Cheesecake batter: In a large bowl, beat together the cream cheese & sugars until creamy. Add in the molasses; beat to combine. Add in the eggs, one at a time. Then, beat in the vanilla & spices. Lastly, beat in the greek yogurt & heavy cream until fully incorporated. Lower the oven temp to 325F. Wrap the bottom of the cheesecake pan with 4 layers of foil. Pour the filling into the pan, over the crust. Then sprinkle with the streusel. Place in the center of a roasting pan & pour boiling water in until it reaches halfway up the cheesecake pan. Bake at 325F for 90-100 mins, until the edges are set and the middle is still slightly wobbly. Once done, open the oven door halfway & let cool in the roasting pan in the oven for 1-2 hrs. Remove & run a knife along the edges of the cheesecake to release from the springform pan. Cover with foil & place into the fridge for at least 4 hrs or overnight. Release the cheesecake from the pan & drizzle with the salted caramel. Slice and serve. Enjoy!
