SALTED CARAMEL GINGERBREAD STREUSEL CHEESECAKE My dream ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 14-16): Biscoff Cookie Crust: - 46 Biscoff cookies @Biscoff - 10 tbsp salted butter, melted - 2 tbsp granulated sugar Gingerbread Cheesecake: - 4, 8oz blocks cream cheese, softened to room temperature @Philly Cream Cheese - 3/4 cup brown sugar - 1/2 cup granulated sugar - 1/4 cup molasses - 4 eggs, at room temperature - 1 tbsp vanilla extract - 2 tsp cinnamon - 1 1/2 tsp ginger - 1/2 tsp salt - 1/4 tsp nutmeg - 1/4 tsp cloves - 1 cup greek yogurt, at room temperature - 1/3 cup heavy cream, at room temperature Streusel: - 6 tbsp salted butter, softened - 3/4 cup brown sugar - 3/4 cup all-purpose flour @Bob’s Red Mill - 1 tsp cinnamon - Pinch of salt Salted Caramel: - 3 tbsp coconut (melted) or avocado oil - 1/4 cup almond butter @Jem - 1/4 cup + 2 tbsp maple syrup - Pinch of salt Instructions: Preheat the oven to 350F. Butter a 9” springform pan by, then line the bottom with a parchment paper circle. Set aside. Prepare the crust. Pulse the Biscoff cookies in a food processor until they are ground. Add in the melted butter and sugar, and pulse until combined. Press the crust mixture into the bottom and up the sides of the pan. Bake at 350F for 10-15 minutes. Remove and let cool to room temperature while you prepare the cheesecake batter and streusel. Make the streusel. Add the butter, brown sugar, flour, cinnamon, and salt to a medium bowl. Mix together until you have thick crumbs. Place into the fridge while you prepare the cheesecake batter. Make the cheesecake batter. In a large bowl, beat together the cream cheese and sugars until soft and creamy. Add in the molasses and beat to combine. Add in the eggs, one at a time. Then, beat in the vanilla and spices, and beat to combine. Lastly, beat in the greek yogurt and heavy cream until fully incorporated. Lower the oven temperature to 325F. Assemble the cheesecake. Wrap the bottom of the cheesecake pan with 4 layers of foil, making sure it is completely covered. Pour the filling into the pan, over the crust. Smooth the top, and then sprinkle with the streusel. Place the pan in the center of a roasting pan, and pour boiling water in until it reaches halfway up the cheesecake pan. Bake at 325F for 90-100 minutes, until the edges are set and the middle is still slightly wobbly. Once done, open the oven door halfway and let cool in the roasting pan in the oven for 1-2 hours. Remove and run a knife along the edges of the cheesecake to release from the springform pan. Then, cover with foil and place into the fridge for at least 4 hours or overnight to chill. When ready to serve, make the salted caramel by mixing together all of the ingredients in a medium bowl. Release the cheesecake from the pan, and drizzle with the salted caramel. Slice and serve. Enjoy! #saltedcaramel #gingerbread #streusel #cheesecake #gingerbreadcheese #cheesecakerecipe #christmascheesecake #christmasrecipe #christmasbaking #christmasdessert #homemade #homemadecheesecake #biscoff #biscoffcookies #cookiebutter #holidayrecipe #holidaydessert #holidaybaking - @wellmadebykiley