If you love dessert, then you’ll adore this Biscoff Caramel Cookie Butter Cheesecake. It combines smooth cream cheese with the unique flavor of Biscoff cookies and caramel. This rich and creamy cheesecake is perfect for any occasion, from birthdays to holidays.
Why Make This Recipe
This cheesecake is not only delicious but also easy to make. The flavors of the Biscoff cookies and the creamy filling come together beautifully. It’s a great treat for anyone who enjoys a sweet ending to their meal. Plus, it is a fantastic way to impress your friends or family with a dessert that looks fancy but doesn’t require complicated techniques.
How to Make Biscoff Caramel Cookie Butter Cheesecake
Ingredients:
- 2 cups Biscoff cookie crumbs (about 20 cookies)
- 6 tablespoons unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping)
- 1 cup Biscoff cookie butter (melted)
- 1/4 cup caramel sauce, to taste
- Whole Biscoff cookies (for garnish)
- Crushed Biscoff cookies (optional)
Directions:
- Preheat your oven to 325°F (160°C).
- In a bowl, combine Biscoff cookie crumbs and melted butter until the mixture looks like wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan or individual serving containers. Place it in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides as needed. Add the vanilla extract and mix well. Then, gently fold in the whipped cream until the filling becomes light and fluffy.
- Spread the cheesecake filling evenly over the chilled crust. Chill in the refrigerator for at least 4 hours or, better yet, overnight to let it firm up and the flavors blend together.
- Melt the cookie butter in the microwave or over low heat until it’s pourable. Mix in the caramel sauce for added flavor. Let this mixture cool slightly, then pour it over the fully set cheesecake.
- Top the cheesecake with whole Biscoff cookies around the edge and sprinkle crushed cookies in the center or over individual slices. Slice into generous portions and serve chilled.
How to Serve Biscoff Caramel Cookie Butter Cheesecake
This cheesecake is best served chilled. You can slice it into pieces and place them on plates. For an extra special touch, drizzle some caramel sauce over the slices before serving.
How to Store Biscoff Caramel Cookie Butter Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 4 to 5 days. You can also freeze the cheesecake, but it’s best to consume it within a month for the best taste.
Tips to Make Biscoff Caramel Cookie Butter Cheesecake
- Make sure the cream cheese is softened to room temperature for easy mixing.
- You can use a food processor to crush the Biscoff cookies quickly.
- For a unique flavor, try adding a pinch of sea salt to the caramel sauce.
Variation
If you want to switch things up, you can add a layer of chocolate ganache on top or mix in some chopped nuts for added crunch.
FAQs
1. Can I use a different type of cookie instead of Biscoff?
Yes, you can use graham crackers or any other cookie you like for the crust.
2. How long does it take for the cheesecake to set?
The cheesecake should chill in the refrigerator for at least 4 hours, but overnight is best for the best results.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it a convenient option for gatherings.
Enjoy making and sharing this delicious Biscoff Caramel Cookie Butter Cheesecake!
Biscoff Caramel Cookie Butter Cheesecake
Ingredients
Crust
- 2 cups Biscoff cookie crumbs (about 20 cookies)
- 6 tablespoons unsalted butter (melted)
Filling
- 16 oz cream cheese (softened) Make sure it’s at room temperature for easy mixing.
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping)
Toppings
- 1 cup Biscoff cookie butter (melted) Can be melted in the microwave or over low heat.
- ¼ cup caramel sauce, to taste For added flavor.
- Whole pieces Biscoff cookies (for garnish)
- Crushed optional Biscoff cookies
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine Biscoff cookie crumbs and melted butter until the mixture looks like wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan or individual serving containers. Place it in the refrigerator to set while you prepare the filling.
Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides as needed.
- Add the vanilla extract and mix well. Then, gently fold in the whipped cream until the filling becomes light and fluffy.
- Spread the cheesecake filling evenly over the chilled crust. Chill in the refrigerator for at least 4 hours or, better yet, overnight to let it firm up and the flavors blend together.
Topping and Serving
- Melt the cookie butter in the microwave or over low heat until it’s pourable. Mix in the caramel sauce for added flavor. Let this mixture cool slightly, then pour it over the fully set cheesecake.
- Top the cheesecake with whole Biscoff cookies around the edge and sprinkle crushed cookies in the center or over individual slices. Slice into generous portions and serve chilled.
