Recipes I Like by Kiley O'Donnell

 Here are some links to good recipes by Kiley O'Donnell. See her Blog for yumminess.

https://www.wellmadebykiley.com/blog

https://www.wellmadebykiley.com/blog/brown-butter-chocolate-chip-cookies#recipe

 

 https://www.wellmadebykiley.com/blog/salted-caramel-gingerbread-streusel-cheesecake

for recipe see below and details on webpage.

 Details:
Biscoff Cookie Crust:
- 46 Biscoff cookies
- 10 tbsp butter, melted
- 2 tbsp granulated sugar
Gingerbread Cheesecake:
- 4, 8oz blocks cream cheese, room temp
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 4 eggs, room temp
- 1 tbsp vanilla extract
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup greek yogurt, room temp
- 1/3 cup heavy cream, room temp
Streusel:
- 6 tbsp butter, softened
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- Pinch of salt

*Salted caramel recipe on my website

Instructions:
Preheat the oven to 350F. Butter a 9” springform pan by; line the bottom with a parchment paper circle. Set aside.
Crust: Pulse the Biscoff cookies in a food processor. Add in the melted butter & sugar; pulse until combined.
Press the crust mixture into the bottom & up the sides of the pan. Bake at 350F for 10-15 mins. Remove & cool to room temp.
Streusel: Mix all of the ingredients together in a medium bowl until you have thick crumbs. Place into the fridge.
Cheesecake batter: In a large bowl, beat together the cream cheese & sugars until creamy.
Add in the molasses; beat to combine.
Add in the eggs, one at a time. Then, beat in the vanilla & spices. Lastly, beat in the greek yogurt & heavy cream until fully incorporated.
Lower the oven temp to 325F.
Wrap the bottom of the cheesecake pan with 4 layers of foil.
Pour the filling into the pan, over the crust. Then sprinkle with the streusel.
Place in the center of a roasting pan & pour boiling water in until it reaches halfway up the cheesecake pan.
Bake at 325F for 90-100 mins, until the edges are set and the middle is still slightly wobbly.
Once done, open the oven door halfway & let cool in the roasting pan in the oven for 1-2 hrs.
Remove & run a knife along the edges of the cheesecake to release from the springform pan.
Cover with foil & place into the fridge for at least 4 hrs or overnight.
Release the cheesecake from the pan & drizzle with the salted caramel.
Slice and serve.
Enjoy!