Mascarpone Cheesecake

5 from 1 vote

This mascarpone cheesecake is the richest, creamiest cheesecake you'll ever have. Enjoy it with our caramel and cookie crumble topping.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: mascarpone cheesecake

Servings:

Preheat the oven to 350℉. Place a 9-inch greased springform pan on top of tin foil and wrap the bottom securely so no liquid can get through the tin foil seal. Set aside.
Add the Biscoff cookie crumbs, sugar, melted butter, and honey into a medium-sized bowl. Mix until the crumbs become a wet sand consistency and can clump together.
Transfer the cookie mixture to the springform pan. Press firmly into the bottom of the pan, pushing up the sides to form a ¼-inch high border. Bake for 10 minutes. Remove from the oven and allow to cool for 30 minutes.

Preheat the oven to 325℉. While the crust is cooling, prepare the filling.
In a large bowl (or the bowl of a stand mixer using a paddle attachment), beat the mascarpone, cream cheese, and sugar on medium speed until smooth. About 1 minute. Add in the vanilla and mix once more.
Mix in the eggs one at a time on low speed until well combined.
Pour the cheesecake filling on top of the cooled crust. Place on a baking sheet pan with sides and place in the oven on the middle rack. Pour 1-inch of hot water onto the baking sheet. Bake until the edges are set and golden brown, about 55-60 minutes.
Turn off the oven, crack the door, and let it cool for about 1 hour.
Once cooled, transfer to the fridge and allow to cool for at least 6 hours (preferably overnight).

Take the wrapper off of the can of sweetened condensed milk. Place the can into a large pot and cover it with water (at least 4 inches higher than the top of the can). Bring to a boil, and then reduce to a simmer. Simmer for 3 hours.
Remove the can from the water and cool for 2-3 hours.
Take the lid off of the can and stir until creamy. It should be a dark golden brown color.
Top cheesecake with caramel sauce and remaining crushed Biscoff cookies.

To make the Biscoff cookie crumbs, you can put them in a food processor and pulse a few times until they are panko bread crumb size, or you can put them into a food storage bag and take a few wacks with a rolling pin.
Skip making the caramel sauce and use what's already made from the store.
You can substitute graham crackers for the Biscoff cookies. Equal parts subbed for the crust. However, for the topping, only top when ready to serve. Graham crackers will become soft if put on top ahead of time.
It is important to make sure there is enough water at the top of the can of sweetened condensed milk. During the boiling and simmering process, water will cook off. This can result in an ombre caramel can with the top not cooking as long as needed.