Description
A creamy cheesecake hugged by a buttery crust and topped with gooey caramel and crunchy stroopwafel pieces — pure Dutch-inspired indulgence!
Ingredients
Scale
- 16 oz Cream cheese
- 8–10 Stroopwafels (Dutch caramel waffle cookies)
- 1 1/2 cups Graham cracker or cookie crumbs
- 1/2 cup Caramel sauce
- 1/2 cup Butter, melted
- 3/4 cup Sugar
- 3 Eggs
- 1 tsp Vanilla extract
- 1/2 cup Sour cream or heavy cream
- 1/4 tsp Salt
Instructions
- Preheat oven to 325°F.
- Mix cookie crumbs and melted butter, then press into a springform pan to form the crust.
- Beat cream cheese and sugar until smooth, then add eggs one at a time.
- Mix in vanilla and sour cream, blending until creamy.
- Pour batter into crust and bake for 55–60 minutes until the center is slightly set.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Spread caramel sauce on top before serving.
- Decorate with broken stroopwafels or small pieces for a crunchy, golden topping.
Notes
- For best results, use room temperature cream cheese.
- Allow the cheesecake to chill overnight for improved flavor and texture.
- Adjust the amount of caramel sauce based on your sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg