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Delicious Biscoff Caramel Cookie Butter Cheesecake with a creamy texture and cookie crumbs
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Biscoff Caramel Cookie Butter Cheesecake

This creamy cheesecake features a buttery Biscoff cookie crust, swirled with caramel and topped with Biscoff cookie butter.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy, Indulgent
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Microwave-safe Bowl

Ingredients

Crust

  • 2 cups Biscoff cookie crumbs
  • 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

  • Whole Biscoff cookies for garnish
  • Crushed Biscoff cookies optional for garnish

Instructions

  • Preheat your oven to 325°F (160°C). In a mixing bowl, combine the Biscoff cookie crumbs and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Refrigerate to firm up.
  • In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and mix. Gently fold in the whipped cream.
  • Spread the cream cheese mixture evenly onto the prepared crust. Smooth the top and chill for at least 4 hours, preferably overnight.
  • Melt the Biscoff cookie butter in a microwave-safe bowl. Stir in the caramel sauce and let cool slightly. Pour over the chilled cheesecake.
  • Garnish with whole Biscoff cookies and crushed cookies. Slice with a warm knife and serve chilled.

Notes

For best results, chill overnight for a firmer texture. Serve with coffee or fresh berries.