Creamy Tiramisu Cheesecake with Buttermilk Biscuit Crust and Salted Caramel Topping

this image was generated using AI technology

Ingredients:

• 12 Buttermilk biscuits, finely crushed
• 1/2 cup unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1/4 cup brewed espresso, cooled
• 1/4 cup coffee liqueur
• 1/2 tsp ground cinnamon
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup salted caramel sauce

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine the finely crushed buttermilk biscuits and melted butter. Press onto the bottom of a 9-inch springform pan.
3. Bake the buttermilk biscuit crust for 10 minutes and set aside to cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
5. Add granulated sugar and mix until well combined.
6. Add eggs, one at a time, mixing well after each addition.
7. Add vanilla extract, brewed espresso, coffee liqueur, and ground cinnamon. Mix until incorporated.
8. Add all-purpose flour and mix until just incorporated.
9. Pour cheesecake mixture onto the prepared buttermilk biscuits crust.
10. Bake for 60-65 minutes, or until the center is almost set.
11. Remove from the oven and let cool to room temperature.
12. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
13. Serve with a drizzle of salted caramel sauce on top.