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Gingerbread Pudding Cheesecake with Caramel Sauce and Biscoff Cookie Crust

This Gingerbread Pudding Cheesecake with Caramel Sauce and Biscoff Cookie Crust is so delicious and a great treat for everyone!

Preparation 20 mins
Cook Time 5 mins
Total Time 0:25
Serves 6     adjust servings

Ingredients

  • 12-15 Biscoff Cookies, finely crushed
  • 2 Tbls Melted Butter
  • 1 1/2 Tbls Sugar
  • 8 oz package Cream Cheese
  • 1 small box Gingerbread Instant Pudding
  • 1 C Milk
  • Melted Caramel (I used Trader Joe's Salted Caramel)

Instructions

  1. Combine the crushed Biscoff Cookies and sugar into the melted butter. Press 2 Tbls of mixture into 4 mini cheesecake pans. Bake at 350 for 5 minutes. Cool.
  2. Using a paddle attachment, beat the cream cheese until smooth. Add half the milk mixing on low until combined. Add in Gingerbread Pudding mix and remainder of milk. Mix until smooth.
  3. Add mixture to a gallon baggie and snip off 1 inch edge. Squeeze into mini cheesecake pan, give the pan a good banging on the counter to flatten mixture and remove air bubbles. Smooth top with offset spatula.
  4. Place in the fridge for at least three hours until firm.
  5. Remove from pan and drizzle with caramel.
  6. Serve with whipped cream and a cup of coffee. Enjoy!

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