Javamelts Salted Caramel Cheesecake

Salted Caramel Cheesecake has to be one of my all time favorite desserts to make!   This gluten-free version enables me to serve it to my future son-in-law which is an added bonus!

Ingredients for Crust

2 3/4 cups GF Biscoff Cookies (recipe below this) 

7 tbsp butter, I used a dairy free, melted

In a blender, add the biscoff cookies and pulse until fine crumbs. Add the melted butter and cookies to a bowl and mix well. Spray a 8” or 9” springform pan with nonstick baking spray. Press the crust mixture on the sides and bottom of the pan and place in the fridge while you make the filling.

Ingredients for Filling

16oz cream cheese, room temp

12oz sour cream

2 eggs

1 egg yolk

1 1/4 cup of Flavored Caramel Sugar

1 1/2 tbsp vanilla extract

*Caramel & fleur de sel for topping

 Preheat the oven to 325 degrees. In a mixing bowl add the sugar, vanilla extract and cream cheese. Mix on high for 5 minutes. This should get pretty light and a little airy. Add the eggs and sour cream, mix for 3 minutes until well incorporated. (The mixture should be super creamy) Pour into the springform pan. Set the rack in the center of the oven and bake for 45 minutes. (do not open the door to the oven during this time)

Remove and let sit for 1 hr, place in the fridge for 4hrs before serving. Top with caramel and sprinkle a little salt, Enjoy!

Homemade Biscoff Cookies

 Ingredients

1 3/4 cup 1.1 GF flour

1 tsp vanilla extract

1 cup Javamelts Caramel Sugar

1/2 cup butter, room temp

1 egg

1 tbsp cinnamon

1/4 tsp ground dried ginger

1/8 tsp cloves

3/4 tsp cardamom

pinch of salt

1/4 tsp baking soda

1/4 tsp baking powder

 In a bowl add all of the ingredients. Mix until smooth. Cover the bowl and place in the fridge for 1hr. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. Place the dough on a sheet of parchment paper to roll out (it’s easier for rolling). Roll out to approx 1/4” thick and cut into preferred shapes. I cut 2”x3”, place it on the cookie sheet with 1/2” space in between and bake for 25-30 minutes until darker golden brown. Let cool completely. Enjoy!

 Recipes and photo credit:  Danielle Cochran @thesaltycooker