Stroopwafel Cheesecake
Generated on: May 7, 2024
Ingredients
base:
- Crushed stroopwafels150 g
- Butter, melted75 g
cheesecake filling:
- Cream cheese, softened500 g
- Granulated sugar150 g
- Eggs3
- Vanilla extract1 tsp
- Sour cream240 ml
topping:
- Crumbled stroopwafels50 g
- Caramel sauce
- Powdered sugar
Directions
- 1
Preheat the oven to 160°C.
- 2
Combine crushed stroopwafels with melted butter and press into the bottom of a springform pan to form the base.
- 3
Beat the cream cheese and granulated sugar until smooth.
- 4
Add the eggs one at a time, incorporating well after each addition.
- 5
Mix in vanilla extract and sour cream.
- 6
Pour the filling over the prepared base and smooth the top.
- 7
Bake in the preheated oven for 55 minutes, or until the edges are set but the center is still slightly wobbly.
- 8
Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for 1 hour.
- 9
Chill in the refrigerator for at least 4 hours, or overnight for best results.
- 10
Before serving, garnish with crumbled stroopwafels, a drizzle of caramel sauce, and a dusting of powdered sugar.
Enjoy your food!
