Caramel Cheesecake

Ingredients

For the Crust

• 2 cups (200 g) crushed digestive or graham crackers
• ½ cup (115 g) melted unsalted butter
• 2 tbsp brown sugar

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 cup (240 ml) sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

For the Caramel Topping

• 1 cup (250 ml) caramel sauce
• Whipped cream
• Crushed biscuits or Biscoff crumbs for garnish

Instructions

1. Preheat the oven to 325°F (160°C).
2. Mix the crushed biscuits, melted butter, and brown sugar. Press into the bottom of a 9-inch (23 cm) springform pan.
3. Bake the crust for 10 minutes, then let it cool.
4. Beat the cream cheese until smooth. Add the sugar, then the eggs one at a time.
5. Mix in the sour cream, vanilla, and flour until creamy.
6. Pour the filling over the crust and bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
7. Cool completely, then refrigerate for at least 6 hours or overnight.
8. Pour the caramel sauce over the cheesecake, decorate with whipped cream, and sprinkle with crushed biscuits before serving.

Prep Time: 20 minutes
Bake Time: 60 minutes
Chill Time: 6 hours
Serves: 10–12