Biscoff Caramel Cookie Butter Cheesecake

by
Delicious Biscoff Caramel Cookie Butter Cheesecake slice on a plate
Jump to Recipe

Biscoff Caramel Cookie Butter Cheesecake

Biscoff Caramel Cookie Butter Cheesecake is a delightful dessert that blends creamy cheesecake with the rich taste of Biscoff cookies and sweet caramel. This cake is a treat for those who love the unique flavors of cookie butter and caramel. It’s perfect for special occasions or when you just want to indulge in something sweet.

Why Make This Recipe

This cheesecake is not only delicious but also easy to make. The combination of Biscoff cookie crumbs for the crust and cookie butter in the filling gives it a unique flavor. Plus, who can resist a drizzle of caramel on top? Making this cheesecake will impress your family and friends, making any gathering special.

How to Make Biscoff Caramel Cookie Butter Cheesecake

Ingredients

  • 2 cups Biscoff cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup Biscoff cookie butter (smooth)
  • 1/2 cup heavy cream
  • 1 cup caramel sauce (store-bought or homemade)

Directions

  1. Prepare the Crust: Mix Biscoff cookie crumbs, melted butter, and granulated sugar in a bowl until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes. Let it cool.

  2. Make the Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar together until smooth. Add cookie butter and vanilla extract, then blend in eggs one at a time. Finally, mix in heavy cream.

  3. Assemble: Pour the cheesecake filling over the cooled crust.

  4. Bake: Bake at 325°F (160°C) for 55-65 minutes, or until set. Leave the cheesecake to cool in the oven for 1 hour.

  5. Chill: Refrigerate the cheesecake for at least 4 hours or overnight for the best results.

  6. Serve: Before serving, drizzle with caramel sauce and garnish with crushed Biscoff cookies.

How to Serve Biscoff Caramel Cookie Butter Cheesecake

To serve, slice the cheesecake into pieces and plate them individually. Drizzle extra caramel sauce on top and sprinkle with crushed Biscoff cookies for added flavor and texture.

How to Store Biscoff Caramel Cookie Butter Cheesecake

You can store the cheesecake in the refrigerator for up to a week. Make sure to cover it with plastic wrap or aluminum foil to keep it fresh. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to thaw it in the fridge before serving.

Tips to Make Biscoff Caramel Cookie Butter Cheesecake

  • Make sure the cream cheese is fully softened for a smooth filling.
  • Use a springform pan for easy removal once the cheesecake is set.
  • Allow the cheesecake to cool completely before refrigerating to avoid cracks.
  • Double the caramel sauce for extra sweetness if you love caramel!

Variation

You can add chocolate chips to the filling for an extra chocolatey twist or top it with whipped cream for a different texture.

FAQs

1. Can I use different cookies for the crust?

Yes! You can use any cookie crumbs you like, such as Oreos or graham crackers, but be aware that it will change the flavor.

2. Is there a way to make this cheesecake without eggs?

Yes, you can use unsweetened applesauce or a tofu-based mix as an egg substitute for a vegan version.

3. How do I know when my cheesecake is done baking?

The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.

Enjoy making your Biscoff Caramel Cookie Butter Cheesecake!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Caramel Cookie Butter Cheesecake

  • Author: olivia
  • Total Time: 4 hours 95 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert blending creamy cheesecake with Biscoff cookies and sweet caramel, perfect for special occasions.

Ingredients

Scale
  • 2 cups Biscoff cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup Biscoff cookie butter (smooth)
  • 1/2 cup heavy cream
  • 1 cup caramel sauce (store-bought or homemade)

Instructions

  1. Prepare the Crust: Mix Biscoff cookie crumbs, melted butter, and granulated sugar until combined. Press into a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes. Let it cool.
  2. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add cookie butter and vanilla; blend in eggs one at a time. Mix in heavy cream.
  3. Assemble: Pour the cheesecake filling over the cooled crust.
  4. Bake: Bake at 325°F (160°C) for 55-65 minutes, or until set. Cool in the oven for 1 hour.
  5. Chill: Refrigerate the cheesecake for at least 4 hours or overnight.
  6. Serve: Drizzle with caramel sauce and garnish with crushed Biscoff cookies before serving.

Notes

Ensure cream cheese is fully softened for a smooth filling. Use a springform pan for easy removal.

  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: cheesecake, dessert, Biscoff, caramel, cookie butter

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆