Description
This indulgent Biscoff Caramel Cookie Butter Cheesecake features a buttery Biscoff cookie crust, creamy cookie butter-infused cheesecake filling, and a luscious caramel drizzle. Perfect for special occasions or anytime you crave a decadent dessert.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs (about 28 cookies)
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup cookie butter (Biscoff spread)
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup caramel sauce, plus extra for drizzling
- Whipped cream and extra crushed Biscoff cookies for garnish (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix the Biscoff cookie crumbs with melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add cookie butter and vanilla extract, and mix until combined.
- Beat in eggs one at a time, mixing just until incorporated. Add sour cream and heavy cream, and stir until smooth.
- Pour half of the batter over the cooled crust. Drizzle with half of the caramel sauce, then top with the remaining batter. Use a knife to gently swirl.
- Bake for 55–65 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door cracked open for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with extra caramel sauce, pipe whipped cream around the edges, and sprinkle with crushed Biscoff cookies if desired.
Notes
- Use room temperature cream cheese for a smooth filling.
- You can make the crust and filling a day in advance for easy assembly.
- Wrap the bottom of the springform pan in foil and bake in a water bath for a crack-free cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: Biscoff cheesecake, cookie butter dessert, caramel cheesecake, baked cheesecake, Biscoff recipes