This Biscoff Caramel Cookie Butter Cheesecake is the ultimate dessert indulgence. It features a buttery Biscoff cookie crust, a luscious cookie butter cheesecake filling, and a rich caramel topping. Perfect for special occasions or simply satisfying a sweet tooth, this cheesecake is a showstopper that combines the warm, spiced flavors of Biscoff cookies with the creamy decadence of cheesecake.
Why You’ll Love This Recipe
- Layered Perfection: Combines a crunchy Biscoff crust, creamy cheesecake, and a luxurious caramel topping.
- Rich and Decadent: Every bite is packed with irresistible flavors.
- Easy to Customize: Add your favorite toppings or variations to make it your own.
- Crowd-Pleaser: Ideal for birthdays, holidays, or dinner parties.
- Make-Ahead Friendly: Cheesecake tastes even better after chilling overnight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Biscoff cookies, crushed
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Sugar
- Cookie butter (e.g., Biscoff spread)
- Vanilla extract
- Eggs
- Heavy cream
For the Caramel Topping:
- Caramel sauce (store-bought or homemade)
- Optional: extra cookie crumbs or whipped cream for garnish
Directions
- Prepare the Crust:
- Preheat your oven to 325°F.
- Combine the crushed Biscoff cookies with melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- Beat the cream cheese and sugar together in a large bowl until smooth.
- Add the cookie butter and vanilla extract, mixing until fully incorporated.
- Beat in the eggs one at a time, followed by the heavy cream, ensuring a smooth consistency.
- Assemble and Bake:
- Pour the cheesecake filling over the prepared crust.
- Place the springform pan in a water bath (optional but recommended for even baking and to prevent cracks).
- Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill:
- Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for 1 hour.
- Refrigerate for at least 6 hours or overnight to set completely.
- Add the Caramel Topping:
- Before serving, spread the caramel sauce evenly over the top of the cheesecake.
- Garnish with extra cookie crumbs or a dollop of whipped cream if desired.
- Serve and Enjoy:
- Slice and serve chilled.
Servings and Timing
- Servings: Makes 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 6+ hours
- Total Time: 7+ hours
Variations
- Nutty Caramel Delight: Sprinkle chopped pecans or walnuts over the caramel topping for added crunch.
- Chocolate Lovers: Drizzle melted chocolate over the caramel layer or swirl it into the cheesecake filling.
- Dairy-Free Option: Use plant-based cream cheese, heavy cream, and vegan butter for a dairy-free version.
- Salted Caramel Twist: Add a pinch of sea salt to the caramel sauce for a sweet and salty flavor.
- Mini Cheesecakes: Divide the crust and filling among a muffin tin to create individual servings.
Storage/Reheating
- Storage: Cover the cheesecake tightly and store it in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Cheesecake is best enjoyed cold and doesn’t require reheating.
FAQs
Can I use a different type of cookie for the crust?
Yes, graham crackers, Oreos, or ginger snaps are great alternatives to Biscoff cookies.
What if I don’t have a springform pan?
You can use a regular cake pan lined with parchment paper for easy removal.
Can I make this cheesecake without a water bath?
Yes, but a water bath helps prevent cracks and ensures even baking. If you skip it, bake at a lower temperature and monitor closely.
Can I use homemade caramel sauce?
Absolutely! Homemade caramel adds a fresh, rich flavor to the cheesecake.
How do I prevent my cheesecake from cracking?
Use room-temperature ingredients, avoid overmixing the batter, and cool the cheesecake gradually.
Can I add spices to the filling?
Yes, cinnamon or nutmeg can enhance the warm flavors of the cookie butter.
How do I slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between slices for a neat presentation.
Can I make this recipe gluten-free?
Yes, use gluten-free cookies for the crust and verify that all other ingredients are gluten-free.
What toppings pair well with this cheesecake?
Fresh fruit, chocolate shavings, or a dollop of whipped cream are excellent choices.
Can I use low-fat cream cheese?
While possible, full-fat cream cheese provides the best texture and richness for this recipe.
Conclusion
Biscoff Caramel Cookie Butter Cheesecake is a luxurious dessert that’s sure to impress at any gathering. With its creamy filling, buttery crust, and indulgent caramel topping, it’s a must-try for cheesecake lovers. Customize it to your liking, savor every bite, and make this dessert the centerpiece of your next celebration!
Print
Biscoff Caramel Cookie Butter Cheesecake Recipe
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 10–12 slices 1x
- Category: Desserts
- Method: Baked
- Cuisine: American
Description
This Biscoff Caramel Cookie Butter Cheesecake is a decadent dessert featuring a buttery Biscoff crust, a creamy cookie butter cheesecake filling, and a luscious caramel drizzle. Perfect for special occasions or whenever you crave something indulgent and unforgettable!
Ingredients
For the crust:
- 2 cups (200 g) Biscoff cookie crumbs
- 1/2 cup (115 g) unsalted butter, melted
For the cheesecake filling:
- 3 packs (675 g / 24 oz) cream cheese, softened
- 1 cup (250 g) Biscoff cookie butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) heavy cream
For the topping:
- 1/2 cup (120 ml) caramel sauce
- Crushed Biscoff cookies, for garnish
Instructions
Step 1: Prepare the crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Biscoff cookie crumbs with the melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon to smooth it out. Bake for 8-10 minutes, then let it cool while you prepare the filling.
Step 2: Make the cheesecake filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the cookie butter and mix until fully incorporated.
- Beat in the eggs one at a time, followed by the vanilla extract and heavy cream. Mix just until combined (do not overmix).
Step 3: Assemble and bake
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 4: Chill and garnish
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
- Before serving, drizzle caramel sauce over the top and sprinkle with crushed Biscoff cookies.
Notes
- Make-ahead option: Cheesecake can be made up to 2 days in advance and stored in the refrigerator. Add the caramel and cookie garnish just before serving.
- Water bath tip: To prevent cracks, you can bake the cheesecake in a water bath by wrapping the pan in foil and placing it in a roasting pan filled with hot water.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.