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
Units
Scale
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.