caramel marbled cheesecake
(1 rating)
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.
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(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
50 Min
method
Bake
Ingredients For caramel marbled cheesecake
- CRUST
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1 pkgBiscoff cookies (8.8 oz)
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4 Tbspbutter, melted
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2 1/2 Tbspsugar
- FILLING
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32 ozcream cheese
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1 1/2 cansweetened condensed milk
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4 lgeggs
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1 1/2 tspvanilla extract
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1 Tbspcornstarch
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1/3 csour cream
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2/3 cheavy cream
-
1/2 tspsalt
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3 Tbspcaramel sauce
How To Make caramel marbled cheesecake
-
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.
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Caramel Marbled Cheesecake:
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