Dairy and Gluten Free Salted Caramel Cheesecake
Caramel cheesecake and a spiced Biscoff crust are crowned in sticky caramel and fluer de sel for the ultimate treat.
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Servings: 8
Equipment
- 1 Mixing Bowl
- 1 Mixer
- 1 8" or 9" springform pan
Ingredients
Biscoff Crust
- 2 3/4 cups Gluten and Dairy Free biscoff cookies See recipe for cookies
- 7 tbsp Dairy Free butter
Salted Caramel Cheesecake
- 16 oz Dairy Free cream cheese, room temperature
- 12 oz Dairy Free sour cream
- 2 eggs, room temperature
- 1 egg yolk
- 1 1/4 cups Javamelts caramel flavored sugar
- 1 1/2 tbsp vanilla extract
- Dairy Free caramel and Fleur de Sel for topping
Instructions
Biscoff Crust
- Add the cookies to a blender or food processor and pulse until a fine, sandy crumb.
- Add the crumbs and melted butter to a bowl and mix to combine.
- Spray an 8" or 9" springform pan with nonstick baking spray. Pour the crust mixture into the pan and press down.
- Allow to refrigerate while you prepare the filling.
Salted Caramel Cheesecake
- Preheat the oven to 325 degrees. Make sure the rack is in the center of the oven.
- Add the sugar, cream cheese, and vanilla to a bowl and mix on high for 5 minutes. It should get light and airy.
- Add the eggs, yolk, and sour cream and mix for an additional 3 minutes. It will be extremely creamy.
- Pour the cheesecake batter into the prepared crust.
- Place the cheesecake on the center rack in the middle of the oven.
- Let the cheesecake bake for 45 minutes. Do not open the door!
- If the cheesecake is still a little too jiggly in the center let it bake for an addtional 10-15 minutes.
- Let cool for an hour on the counter.
- Transfer the cheesecake to the refrigerator and let it refrigerate for at least 4 hours.
- Spread Dairy Free caramel sauce over the top of the cooled cheesecake. Sprinkle Fleur de Sel over the top.
- Enjoy!
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