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Cheesecake Gingerbread With Caramel

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

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

Method
 

Crust
  1. Preheat the oven to 180°C. Prepare a cake tin with a diameter of 25 cm. Use baking paper.
  2. 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.
  3. Bake for 10 minutes. Get the crust out of the oven.
Cheesecake
  1. Decrease the temperature of the oven to 150°C.
  2. Cook the pudding according to the instructions on the packaging. Use 750 ml of milk. Let the pudding cool completely.
  3. In a bowl whip mascarpone, caramel pudding, sugar, cornstarch, vanilla extract, cookie butter spread and spices until the mascarpone gets creamy.
  4. 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.
  5. 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.
  6. 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
  1. When the cheesecake is cooled (from the fridge), whip the whipping cream with icing sugar.
  2. 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.