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
- 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.
- 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.
- Assemble: Pour the cheesecake filling over the cooled crust.
- Bake: Bake at 325°F (160°C) for 55-65 minutes, or until set. Cool in the oven for 1 hour.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight.
- 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