Biscoff Caramel Cookie Butter Cheesecake
This creamy cheesecake features a buttery Biscoff crust, a rich filling, and a decadent cookie butter caramel topping.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Spatula
Ingredients
Crust
- 2 cups Biscoff cookie crumbs (about 20 cookies)
- 6 tablespoons unsalted butter melted
Filling
- 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
Garnish
- to taste Whole Biscoff cookies for garnish
- to taste Crushed Biscoff cookies (optional)
Instructions
- Preheat your oven to 325°F (160°C). Combine Biscoff cookie crumbs and melted butter in a bowl until the mixture resembles wet sand. Firmly press this into the bottom of a 9-inch springform pan or into individual serving containers. Place in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat softened cream cheese and sugar until completely smooth and creamy, scraping down the sides as needed. Add the vanilla extract and mix until fully combined. Gently fold in the whipped cream until the filling is light and fluffy.
- Spread the cheesecake filling smoothly over your chilled crust. Chill in the refrigerator for at least 4 hours or, preferably, overnight to allow the cheesecake to firm up and the flavors to blend.
- Melt the cookie butter in the microwave or over low heat until pourable. Mix in the caramel sauce for an extra layer of flavor. Allow the mixture to cool slightly before pouring over the fully set cheesecake.
- Top your 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 tightly covered in the refrigerator for up to 5 days. For freezing, wrap individual slices in plastic and then in foil; freeze for up to 2 months.