Gooey Salted Caramel Cheesecake

A vegan cheesecake with a Biscoff cookie crust, fluffy cheesecake batter, and homemade caramel sauce.

By @the_bananadiaries

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 cups Biscoff cookies
• 1 cup vegan cream cheese
• 1 cup coconut cream
• 0.75 cup sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1 cup sugar
• 0.25 cup water
• 0.5 cup coconut cream
• 1 teaspoon salt
• 0 caramel sauce
• 0 cheesecake batter
• 0 caramel sauce

Instructions

1. Prepare the Biscoff cookie crust by crushing the cookies into fine crumbs and pressing them into the bottom of a springform pan.
2. Make the cheesecake batter by combining the six ingredients in a large mixing bowl and beating until smooth and fluffy.
3. Prepare the caramel sauce by heating sugar and water in a saucepan over medium heat until it turns a golden brown.
4. Stir in coconut cream and salt into the caramel sauce and let it simmer until thickened.
5. Fold the caramel sauce into the cheesecake batter, creating a rippled effect.
6. Pour the cheesecake batter over the Biscoff cookie crust in the springform pan.
7. Bake the cheesecake in a preheated oven at 350°F (175°C) for 30 minutes.
8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Before serving, drizzle additional caramel sauce over the top of the cheesecake.
10. Slice and serve the cheesecake, enjoying the gooey, salted caramel goodness.