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Ingredients
Scale
- 1 cup caster sugar / superfine sugar
- 75g / 5 tbsp unsalted butter , cold, cut into ~ 1cm / 0.4" cubes
- 1/2 cup thickened cream / heavy cream , or any full-fat pourable cream
- 1/2 tsp cooking salt / kosher salt
- 300g/10 oz biscoff cookies (38 pieces) or other plain biscuit/cookies 2 1/2 cups crumbs)
- 1/2 tsp cinnamon powder
- 1 tbsp brown sugar
- 120g / 8 tbsp unsalted butter , melted
- Pinch of salt
- 1 lb / 500g cream cheese , full fat, softened to room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream , full fat
- 3/4 cup caster sugar / superfine sugar
- 3 large eggs , at room temperature
- 1/2 of the salted caramel sauce
- 1/8 tsp cooking salt / kosher salt
- 1 tsp sea salt flakes
Instructions
- Melt sugar in a medium saucepan over medium high heat in four batches, stirring as needed.
- Once all sugar has melted, monitor until it reaches an amber color, ensuring not to leave unattended to prevent burning.
- Remove from heat; add salt and butter, whisking until melted. Slowly incorporate 1/3 of the cream carefully, whisking to combine, followed by the remaining cream.
- Return pan to medium high heat and simmer for 1 minute, stirring and scraping down the sides.
- Pour the caramel into a bowl, cover with cling wrap touching the surface, and let it cool completely for about 1 hour.
Notes
Ensure the cream cheese is at room temperature for easy mixing.
Use a heavy saucepan to prevent burning the sugar while melting.
For a more robust flavor, consider adding a touch more salt in the caramel.
- Prep Time: 30 minutes
- Cook Time: 555 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg