| 10 ounces shortbread cookies (I used Biscoff Cookies) |
1 2/3 oz |
n/a
|
|
| 3 Tablespoons butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 2 8-ounce cream cheese, at room temperature |
2 2/3 oz |
$3.15 per 8 ounces
|
$1.05 |
| ½ cup granulated sugar |
1 tablespoon |
$1.44 per pound
|
$0.05 |
| 1 teaspoon pure vanilla extract |
1/6 teaspoon |
$8.00 per 8 fluid ounces
|
$0.03 |
| 2 large eggs |
1/3 eggs |
$2.53 per 12 items
|
$0.07 |
| Quality caramel sauce (I used a Salted Caramel Sauce) |
1/6 caramel sauce |
n/a
|
|
| Total per Serving |
$1.26 |
| Total Recipe |
$7.58 |
Creamy Cheesecake with Caramel Sauce and Biscoff Cookie Crust--Pressure Cooker Style in 15 minutes! - Recipe Cost Information