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Cheesecake Gingerbread With Caramel

An easy recipe for Cheesecake gingerbread with caramel .
Prep Time 20 minutes
Cook Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

Crust

  • 350 g biscuits
  • 150 g melted butter
  • a pinch of salt
  • 20 g cinnamon sugar

Cheesecake

  • 500 g mascarpone cheese room temp
  • 84 g caramel pudding powder
  • 750 ml semi-fat milk
  • 160 g regular white sugar
  • 2 tbsps cornstarch
  • 3 eggs room temp
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • 180 g cookie butter spread

Whipped cream

  • 250 ml whipping cream
  • 1 tbsp icing sugar
  • extra cookie butter spread on top

Instructions
 

Crust

  • Preheat the oven to 180°C. Prepare a cake tin with a diameter of 25 cm. Use baking paper.
  • In a food processor crush biscuits into the consistency of flour. Put the crumbs into a cake tin. Pour melted butter over the crumbs and sprinkle some salt. Add cinnamon sugar and mix with a fork. When the mixture gets wet, press the crumbs down with a glass.
  • Bake for 10 minutes. Get the crust out of the oven.

Cheesecake

  • Decrease the temperature of the oven to 150°C.
  • Cook the pudding according to the instructions on the packaging. Use 750 ml of milk. Let the pudding cool completely.
  • In a bowl whip mascarpone, caramel pudding, sugar, cornstarch, vanilla extract, cookie butter spread and spices until the mascarpone gets creamy.
  • Add eggs and whip again until it's well combined. Prepare a baking tray with boiling water. Put a baking tray on the bottom of the oven.
  • Pour the cheesecake mixture into a cake tin and bake for 50-60 minutes. The cheesecake is well baked when it's jiggly like jelly. Open the door on the oven and let the cheesecake in the oven for another hour.
  • Take the cheesecake out of the oven and let cool completely. When it's cool, put it in the fridge for at least an hour.

Whipped cream

  • When the cheesecake is cooled (from the fridge), whip the whipping cream with icing sugar.
  • Melt the cookie butter spread and when it's cool, pour it on top of the cheesecake. Put whipping cream on top and refrigerate for at least 4 hours or overnight.
Keyword cheesecake, christmas, gingerbread