Biscoff Caramel Cookie Butter Cheesecake

There are cheesecakes, and then there’s Biscoff Caramel Cookie Butter Cheesecake—an absolute game-changer. This cheesecake brings together the dreamy creaminess of a traditional cheesecake, the irresistible sweetness of caramel, and the crunchy, spiced goodness of Biscoff cookies. Oh, and let’s not forget the glorious cookie butter that coats the entire thing. Trust me, you’ll want to take a big bite (or three) of this indulgent masterpiece.

Whether you’re hosting a dinner party or simply treating yourself to something special, this cheesecake is the kind of dessert that’ll steal the spotlight. It’s rich, it’s decadent, and it’s oh-so-dreamy. Get ready to savor every bite!

Why You’ll Love Biscoff Caramel Cookie Butter Cheesecake

Decadent Layers: From the crunchy Biscoff cookie crust to the creamy cheesecake filling and caramel drizzle, every bite is packed with layers of flavor.
Irresistible Flavor Combination: The Biscoff cookie butter and caramel come together to create a uniquely delicious cheesecake that’s unlike anything you’ve ever had before.
Impressive Yet Easy: This cheesecake might look fancy, but it’s surprisingly easy to make. Perfect for impressing guests without breaking a sweat.
Make-Ahead Perfection: Cheesecake is the perfect dessert to make ahead. Let it chill overnight and serve it the next day for a stress-free treat.
Crowd-Pleasing: With its rich flavors and smooth texture, this cheesecake is guaranteed to be a hit at any gathering.

(Note: full ingredient measurements are included in the recipe card below.)

Ingredients in Biscoff Caramel Cookie Butter Cheesecake

Biscoff Cookies

These crunchy, spiced cookies form the base of our cheesecake. Their deep, caramelized flavor adds the perfect contrast to the creamy filling.

Butter

Melted butter helps bind the crushed cookies together to form the crust and gives it a rich, buttery taste.

Cream Cheese

A classic cheesecake ingredient that adds richness and smoothness to the filling. Make sure to use full-fat cream cheese for the best texture.

Sugar

Sweetens the cream cheese filling just right without overpowering the other flavors.

Eggs

Eggs help set the cheesecake filling and give it that smooth, custard-like texture.

Heavy Cream

Heavy cream adds to the richness of the cheesecake and makes the filling extra creamy and smooth.

Vanilla Extract

A little vanilla extract enhances the flavor of the filling, giving it a warm, aromatic note.

Biscoff Cookie Butter

The star of the show! This sweet, spiced spread gives the cheesecake its signature cookie butter flavor and ties everything together.

Caramel Sauce

For that irresistible, gooey caramel drizzle that tops the cheesecake. You can use store-bought or homemade caramel sauce.

Instructions

Prepare the Crust

Preheat your oven to 325°F (163°C). Crush the Biscoff cookies in a food processor or place them in a zip-top bag and crush with a rolling pin until they’re finely ground. In a bowl, combine the crushed cookies with melted butter and stir until everything is evenly coated. Press the mixture into the bottom of a springform pan to form a crust. Bake for about 10 minutes to set, then let it cool while you prepare the filling.

Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream, vanilla extract, and Biscoff cookie butter until the mixture is smooth and creamy.

Assemble the Cheesecake

Pour the cheesecake batter over the cooled crust, spreading it evenly. Smooth the top with a spatula to ensure an even surface.

Bake the Cheesecake

Bake for about 50-60 minutes, or until the center is set and the edges are slightly golden. The cheesecake should still have a slight jiggle in the center when you shake the pan. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, refrigerate for at least 4 hours or overnight for the best texture.

Add the Finishing Touches

Once the cheesecake has fully chilled, remove it from the springform pan. Drizzle with caramel sauce and extra cookie butter, if desired. For an extra touch, you can add crushed Biscoff cookies on top for added texture and flavor.

Serve & Enjoy

Slice and serve chilled. This cheesecake pairs wonderfully with a cup of coffee or a glass of dessert wine for a sweet and indulgent treat.

Nutrition Facts

Servings: 8
Calories per serving: 470
Preparation Time
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 5 hours (includes chilling time)

How to Serve Biscoff Caramel Cookie Butter Cheesecake

With Fresh Fruit: Fresh berries or a slice of ripe banana would balance the richness of the cheesecake and add a touch of freshness.
With Coffee: A strong, dark coffee complements the sweetness and richness of the cheesecake perfectly.
As a Standalone: Sometimes, this cheesecake is so decadent on its own that it doesn’t need anything extra. A drizzle of extra caramel sauce is always a nice touch, though!

Extra Tips & Tricks

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before starting. This ensures a smooth filling without lumps.
Don’t Overmix: Overmixing the batter can cause the cheesecake to crack. Mix just until everything is combined.
Chill Properly: The cheesecake needs ample chilling time to set properly, so don’t skip the refrigeration step!
Double the Batch: If you’re serving a crowd, you can easily double the recipe and bake it in a larger pan.

FAQ Section

Q1: Can I use a different type of cookie for the crust?
A1: Yes! You can swap Biscoff cookies for graham crackers or any other crunchy cookie you like. Just make sure to adjust the flavor accordingly.

Q2: Can I make this cheesecake ahead of time?
A2: Yes! In fact, cheesecake is best made a day or two ahead of time. Just make sure to refrigerate it until you’re ready to serve.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3-4 days. It keeps beautifully!

Q4: Can I freeze this cheesecake?
A4: Yes, you can freeze the cheesecake for up to 2-3 months. Just make sure it’s properly wrapped in plastic wrap and foil. Thaw it in the fridge overnight before serving.

Q5: Can I use a different nut butter instead of cookie butter?
A5: While cookie butter is the star of this recipe, you could try using almond or peanut butter for a different flavor profile, but it will change the taste.

Q6: Can I skip the caramel sauce?
A6: You can, but the caramel sauce adds a layer of richness that complements the cheesecake perfectly. If you prefer a more subtle flavor, feel free to leave it off.

Q7: Can I use a regular cheesecake pan instead of a springform?
A7: A springform pan works best for easy removal, but you can use a regular cheesecake pan—just be careful when removing the cheesecake. You might want to line the bottom with parchment paper.

Q8: How do I know when the cheesecake is done baking?
A8: The cheesecake is done when the edges are set and slightly golden, but the center should still jiggle slightly when you tap the pan.

Q9: Can I make this cheesecake without eggs?
A9: Unfortunately, eggs are essential for the texture and structure of a cheesecake, so I wouldn’t recommend omitting them in this recipe.

Q10: Can I use a store-bought caramel sauce?
A10: Absolutely! Store-bought caramel sauce works just as well, saving you time and effort.

Conclusion

Biscoff Caramel Cookie Butter Cheesecake is the dessert you’ll make again and again. From its rich, creamy filling to the buttery, crunchy crust, it’s pure cheesecake perfection. This one’s sure to wow your guests or make your family ask for seconds. So, why wait? Treat yourself to this indulgent, easy-to-make dessert today!

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