Salted Caramel Gingerbread Streusel Cheesecake
This Salted Caramel Gingerbread Streusel Cheesecake is a holiday showstopper! Featuring a buttery Biscoff cookie crust, a creamy gingerbread-spiced cheesecake filling, and a crumbly streusel topping, it’s finished with a drizzle of rich salted caramel. Perfect for festive celebrations and cozy gatherings.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Biscoff cookies
Salted butter
Granulated sugar
Cream cheese
Brown sugar
Molasses
Eggs
Vanilla extract
Cinnamon
Ginger
Salt
Nutmeg
Cloves
Greek yogurt
Heavy cream
All-purpose flour
Coconut or avocado oil
Almond butter
Maple syrup
Why You’ll Love a Salted Caramel Gingerbread Streusel Cheesecake:
Perfect Holiday Flavor: The warm spices in the gingerbread cheesecake filling and the buttery Biscoff cookie crust capture the essence of the holiday season.
Creamy and Decadent Texture: The cheesecake filling is smooth and luscious, providing a melt-in-your-mouth experience in every bite.
Crumbly Streusel Topping: The sweet, crunchy streusel adds a delightful texture that contrasts beautifully with the creamy filling.
Rich Salted Caramel Drizzle: The salted caramel topping ties all the flavors together, adding a sweet and salty finish to this indulgent dessert.
Biscoff Cookie Crust: The spiced, buttery Biscoff cookie crust elevates the cheesecake’s flavor, complementing the gingerbread filling perfectly.
Visually Stunning Dessert: With layers of crust, creamy filling, streusel, and caramel drizzle, this cheesecake is as beautiful as it is delicious, making it perfect for festive gatherings.
Crowd-Pleaser: The combination of classic cheesecake and seasonal flavors is guaranteed to impress guests of all ages.
Versatile Serving Options: Serve it chilled, at room temperature, or with a dollop of whipped cream for an extra touch of indulgence.
Great Make-Ahead Dessert: This cheesecake can be prepared a day in advance, making it a stress-free option for holiday entertaining.
Customizable Toppings: Add a sprinkle of sea salt, crushed cookies, or a dusting of cinnamon for extra flair and flavor.
Tips for Making a Salted Caramel Gingerbread Streusel Cheesecake:
Use Fresh Biscoff Cookies for the Crust: Crush fresh Biscoff cookies finely for the crust and mix with melted butter to achieve a firm, buttery base. Press it evenly into the pan for a sturdy foundation.
Bring Ingredients to Room Temperature: Let cream cheese, eggs, and other refrigerated ingredients come to room temperature for a smoother cheesecake filling.
Don’t Over-Mix the Filling: Mix the cheesecake batter just until the ingredients are combined to prevent air bubbles that can cause cracks.
Layer the Streusel Evenly: Sprinkle the streusel topping evenly over the cheesecake filling to ensure a consistent crunch with every slice.
Bake in a Water Bath: Place the cheesecake pan in a larger pan filled with hot water. This helps the cheesecake bake evenly and prevents cracks.
Cool Gradually: After baking, let the cheesecake cool in the oven with the door slightly ajar for about an hour to prevent the top from sinking or cracking.
Chill Before Adding Caramel: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before drizzling the salted caramel topping to ensure it sets properly.
Make Caramel Fresh: Prepare the salted caramel topping fresh and allow it to cool slightly before drizzling over the cheesecake for the best consistency.
Decorate Before Serving: Add extra caramel drizzle, crushed Biscoff cookies, or a sprinkle of cinnamon just before serving for a polished and festive look.
Cut Neatly with a Warm Knife: For clean slices, dip a sharp knife in warm water, wipe it clean, and cut each slice, repeating the process for each cut.
Store Properly: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for longer storage.
How to Store a Salted Caramel Gingerbread Streusel Cheesecake:
Refrigeration for Short-Term Storage: Cover the cheesecake tightly with plastic wrap or foil and refrigerate for up to 5 days. The caramel topping and streusel will remain fresh and flavorful.
Store in an Airtight Container: For individual slices, place them in an airtight container to keep the cheesecake moist and prevent it from absorbing fridge odors.
Freeze for Longer Storage: Wrap the whole cheesecake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
Thawing in the Refrigerator: When ready to enjoy, thaw the frozen cheesecake in the refrigerator overnight to maintain its creamy texture and prevent sogginess.
Avoid Adding Caramel Before Freezing: If planning to freeze the cheesecake, wait to add the salted caramel topping until after it has thawed to ensure a fresh, smooth drizzle.
Reheat Streusel for Crispness (Optional): For a crisp streusel topping after refrigeration, lightly reheat slices in a 300°F (150°C) oven for 5-7 minutes, avoiding the caramel topping.
Serve Fresh Toppings: Add a fresh drizzle of salted caramel or a sprinkle of crushed cookies before serving to enhance presentation and flavor.
Keep It Chilled for Best Texture: Always store the cheesecake in the refrigerator until ready to serve to keep the creamy filling firm and flavorful.
FAQs:
Q: What makes this cheesecake unique?
A: This cheesecake combines the festive flavors of gingerbread with a buttery Biscoff cookie crust, a crumbly streusel topping, and a luscious salted caramel drizzle for a showstopping holiday dessert.
Q: Can I make the cheesecake ahead of time?
A: Absolutely! The cheesecake can be baked and refrigerated up to 2 days in advance. Add the salted caramel topping just before serving for the freshest flavor and presentation.
Q: How do I prevent the cheesecake from cracking?
A: Bake the cheesecake in a water bath to ensure even baking. Let it cool gradually in the oven with the door slightly ajar to avoid sudden temperature changes.
Q: Can I use a different crust if I don’t have Biscoff cookies?
A: Yes! Graham crackers, gingersnaps, or speculoos cookies make great substitutes for the crust.
Q: How should I store leftovers?
A: Cover the cheesecake tightly and store it in the refrigerator for up to 5 days. Individual slices can also be frozen for up to 2 months.
Q: Can I freeze the cheesecake with the caramel topping?
A: It’s best to freeze the cheesecake without the caramel topping. Add the salted caramel after thawing to maintain its smooth consistency.
Q: How do I make the salted caramel topping?
A: The salted caramel can be made with sugar, butter, heavy cream, and a pinch of salt. Cook on the stovetop until smooth and golden. Let it cool slightly before drizzling over the cheesecake.
Q: What’s the best way to slice the cheesecake?
A: For clean slices, dip a sharp knife in warm water, wipe it dry, and slice through the cheesecake. Repeat this process for each cut.
Q: Can I customize the toppings?
A: Yes! Add crushed cookies, a sprinkle of cinnamon, or even a dollop of whipped cream to elevate the presentation and flavor.
Q: What’s the best way to serve this cheesecake?
A: Serve the cheesecake chilled or at room temperature with an extra drizzle of salted caramel for the perfect balance of flavors and textures.
Check out my other gingerbread recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this salted caramel gingerbread streusel cheesecake. Happy baking!
