caramel marbled cheesecake
I used to love a caramel marbled cheesecake that was sold at The Cheesecake Factory in the middle east but didn't find it here in the States, so I thought I'd try to make it myself. I am also not a fan of the graham cracker crusts and I love Biscoff cookies so I thought I'd try it in the crust and it turned out really good. But of course you can use any crust you like.
prep time
10 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- CRUST
- 1 package Biscoff cookies (8.8 oz)
- 4 tablespoons butter, melted
- 2 1/2 tablespoons sugar
- FILLING
- 32 ounces cream cheese
- 1 1/2 cans sweetened condensed milk
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1/3 cup sour cream
- 2/3 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons caramel sauce
How To Make caramel marbled cheesecake
-
Step 1Preheat oven to 325 degrees F. For the crust: Process the Biscoff cookies in a food processor with the sugar. Mix with the melted butter and press to the bottom of a round spring form pan. Bake for 10 minutes then set aside. -
Step 2In a bowl, beat the cream cheese for 2-3 minutes until smooth, then add all filling ingredients except the caramel and beat on low speed till well incorporated. Pour over prepared crust.
-
Step 3Drizzle the caramel sauce over top of batter and, using a skewer, marble it through the cheese batter making sure not to disturb the crust.
-
Step 4Bake for 60 minutes, or until only about 1-2 inches around the edges is set and the rest is still jiggly. Cool completely then run a knife around the edges but don't remove from the pan then refrigerate till well chilled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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