Biscoff Caramel Cookie Butter Cheesecake
A rich and creamy cheesecake featuring Biscoff cookies and caramel, perfect for any occasion.
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.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for about 4 to 5 days. It can also be frozen for up to a month. A pinch of sea salt can enhance the caramel flavor.