Ingredients:

  • 250g (9 ounces) Biscoff Biscuits
  • 100g (7 tablespoons) Unsalted Butter, melted
  • 600g (21 ounces) Full-Fat Cream Cheese, softened
  • 150g (⅔ cup) Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 200g (7 ounces) Biscoff Spread, melted and cooled slightly
  • 100g (½ cup) Granulated Sugar
  • 50g (3 tablespoons) Unsalted Butter
  • 80ml (⅓ cup) Double Cream (Heavy Cream)
  • ½ tsp Sea Salt Flakes (or ¼ tsp table salt)
  • 50g (¼ cup) Plain Flour (All-Purpose Flour)
  • 30g (2 tablespoons) Unsalted Butter, cold and cubed
  • 25g (2 tablespoons) Light Brown Sugar
  • 50g (2 ounces) Biscoff Biscuits, roughly crushed

Instructions:

  1. Prepare the Biscoff Biscuit Base: Blitz biscuits in a food processor. Combine with melted butter. Press into the base of the springform pan. Chill.
  2. Make the Salted Caramel: Melt sugar until golden amber. Add butter, then cream. Stir until smooth. Add salt. Cool slightly.
  3. Prepare the Biscoff Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Swirl in melted Biscoff spread.
  4. Assemble the Cheesecake: Pour half of the cheesecake filling over the chilled base. Drizzle with half of the salted caramel. Pour in the remaining filling.
  5. Bake the Cheesecake: Bake in a preheated oven until set, with a slight wobble in the center.
  6. Make the Biscoff Crumble Topping: Rub flour, butter, and brown sugar together until it resembles breadcrumbs. Stir in crushed Biscoff biscuits. Sprinkle crumble onto a baking sheet.
  7. Bake the Crumble: Bake until golden brown.
  8. Chill the Cheesecake: Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 8 hours, or preferably overnight.
  9. Finish and Serve: Drizzle with remaining salted caramel. Sprinkle with baked Biscoff crumble. Remove from springform pan. Slice and serve!