This....crunchy Biscoff cookie crust with dulce de leche swirls throughout a smoked cheesecake, topped with Biscoff buttercream and drizzled with caramel. The ultimate dessert, especially if you love Biscoff as much as me!
1 1/2 cups Biscoff cookies, pulvarized
6 tablespoons butter, melted
1 tablespoon light brown sugar
4 8 ounce packages of cream cheese, room temperature or slightly warmed
1 cup sour cream, room temperature
4 large eggs, room temperature
3 teaspoons vanilla
3 tablespoons all-purpose flour
1 cup light brown sugar
1 can of dulce de leche
1/4 cup Biscoff cookie butter
1/2 cup butter, room temperature
1 teaspoon vanilla
2 cups powdered sugar
3 tablespoons cream
dash of sea salt
Preheat smoker to 350F.
Prepare crust by combining all ingredients and tightly pressing into prepared cheesecake pan. Bake at 400F for 8-10 minutes. Allow to cool. Wrap tightly with foil and place into a roasting pan.
In a large mixing bowl add the cream cheese with the brown sugar, vanilla extract, and flour. Add sour cream and mix in one egg at a time. Swirl through spoonfuls of dulce de leche. Pour into prepared pan and place roasting pan with cheesecake into smoker. Pour boiling water into roasting pan coming halfway up the sides of the cheesecake pan. Smoke for 90 minutes or until set and just a little jiggly in the center, the outside looking firm. Remove from water bath and take off foil. Allow to cool completely and then refrigerate overnight. Blend buttercream ingredients and pipe onto cheesecake. Sprinkle with cookie crumbles and a cookie. Drizzle with caramel sauce.
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: