Salted Caramel Scoopable Cheesecake with Biscoff Cookies

Ingredients

• 1 cup granulated sugar (For the salted caramel)
• 4 tbsp unsalted butter (For the salted caramel)
• 0.5 cup heavy cream (Divided between the caramel and whipped cheesecake mixture)
• 1 tsp vanilla extract (For the caramel)
• 0.5 tsp fine sea salt (For the caramel, plus more to taste)
• 24 oz full-fat cream cheese (Softened to room temperature)
• 1 cup powdered sugar (Sifted if lumpy)
• 0.5 cup sour cream (Full-fat; at room temperature)
• 6 oz white chocolate (Melted and cooled slightly)
• 0.5 cup salted caramel sauce (Reserved from the homemade caramel and cooled to lukewarm)
• 24 Biscoff cookies (About 200 g; kept whole or broken into large pieces for layering)
• 1 cup heavy cream (Cold, for whipping into the cheesecake filling)

Steps

1. 1

   Prepare the salted caramel. Place the granulated sugar in a medium, heavy-bottomed saucepan over medium heat. Let it melt undisturbed, then gently swirl the pan as needed, until the sugar is completely liquid and deep amber. Watch closely so it does not burn.

2. 2

   Add the butter to the hot caramel and whisk carefully until the butter is fully incorporated. The mixture will bubble vigorously, so use a long-handled whisk and keep your face away from the steam.

3. 3

   Slowly pour in the heavy cream while whisking continuously. Continue whisking until smooth, then stir in the vanilla extract and sea salt. Simmer briefly until the sauce is glossy and uniform.

4. 4

   Transfer the caramel to a heatproof bowl and let it cool until no longer hot but still pourable. Reserve about 1/2 cup for layering and mixing into the cheesecake. If the caramel becomes too firm, warm it gently before using.

5. 5

   Melt the white chocolate in a microwave-safe bowl in 15- to 20-second bursts, stirring between each burst, or melt it gently over a double boiler. Stir until smooth and let it cool slightly.

6. 6

   Beat the softened cream cheese and powdered sugar in a large bowl with an electric mixer until completely smooth and creamy, scraping down the sides of the bowl as needed.

7. 7

   Add the sour cream and mix until smooth. Pour in the cooled melted white chocolate and mix until evenly combined.

8. 8

   Add the reserved salted caramel to the cream-cheese mixture and beat until the filling is smooth and evenly caramel-colored.

9. 9

   In a separate cold bowl, whip the cold heavy cream to medium-stiff peaks. The cream should hold its shape but remain smooth rather than grainy.

10. 10

    Fold the whipped cream into the cheesecake mixture in two or three additions. Use a spatula and fold gently until no white streaks remain, taking care not to deflate the cream.

11. 11

    Spoon a layer of cheesecake filling into a deep serving dish or 8-inch baking dish. Spread it into an even layer.

12. 12

    Drizzle or spoon a layer of the remaining salted caramel over the cheesecake, then arrange a layer of Biscoff cookies over the caramel. Break cookies as necessary to cover the surface.

13. 13

    Repeat the cheesecake, caramel, and Biscoff layers until all of the ingredients are used, finishing with caramel and cookie pieces or crumbs on top.

14. 14

    Cover and refrigerate for at least 4 hours, preferably overnight. The caramel should remain soft and chewy, while the cookies soften enough to scoop easily.

15. 15

    Serve chilled by scooping portions directly from the dish. Drizzle with additional warmed salted caramel if desired.

Notes

The source transcript describes the method and components but does not provide exact written quantities; ingredient amounts are estimated. Chill thoroughly before serving. Keep refrigerated and consume within about 4 days. Do not overheat the caramel, and allow the white chocolate and caramel to cool before mixing them into the cream-cheese base.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• salted caramel
• Biscoff
• make-ahead
• refrigerated
• indulgent