Biscoff Caramel Cookie Butter Cheesecake

Biscoff Caramel Cookie Butter Cheesecake

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Introduction

If you’re a fan of Biscoff cookies and that irresistible caramel cookie butter flavor, this Biscoff Caramel Cookie Butter Cheesecake will quickly become your go-to indulgent dessert. This recipe takes the rich, creamy essence of traditional cheesecake and elevates it with a Biscoff cookie crust, a luscious cookie butter filling, and a drizzle of golden caramel on top. The taste is deep, warm, and nostalgic—perfect for holidays, celebrations, or whenever your sweet tooth demands something extraordinary. With its silky texture, spiced undertones, and caramel goodness, every bite feels like a decadent hug.

Whether you’re a cheesecake connoisseur or a baking enthusiast, this dessert offers a crowd-pleasing combination of buttery crunch and creamy delight. Let’s walk through everything you need to bring this cheesecake masterpiece to life.

Ingredients

For the Biscoff Crust:

  • 2 cups Biscoff cookie crumbs (about 28 cookies)

  • 6 tablespoons unsalted butter, melted

  • 1 tablespoon brown sugar (optional, for extra depth)

For the Cookie Butter Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened

  • 1 cup granulated sugar

  • 1/2 cup sour cream

  • 3 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1 cup creamy Biscoff cookie butter (aka speculoos spread)

For the Caramel Topping:

  • 1/2 cup store-bought or homemade caramel sauce

  • Optional: pinch of sea salt (for salted caramel finish)

Garnish (Optional):

  • Crushed Biscoff cookies

  • Whipped cream

  • Extra dollop of cookie butter

Preparation

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C).

  2. Crush the Biscoff cookies in a food processor until finely ground.

  3. Add melted butter and optional brown sugar; pulse until the mixture resembles wet sand.

  4. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to compact the crust evenly.

  5. Bake the crust for 8–10 minutes. Remove and set aside to cool.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 2–3 minutes).

  2. Add the granulated sugar and mix until fully incorporated.

  3. Beat in the sour cream and vanilla extract.

  4. Add eggs one at a time, mixing on low speed and scraping down the sides after each addition. Do not overmix.

  5. Gently fold in the Biscoff cookie butter until fully blended into the batter.

Step 3: Bake the Cheesecake

  1. Pour the batter over the prepared crust in the springform pan.

  2. Tap the pan gently on the counter to release any air bubbles.

  3. Place the cheesecake in a water bath (wrap the pan in foil and place it in a larger pan filled with 1 inch of hot water).

  4. Bake for 55–70 minutes, or until the center is just set and slightly jiggly.

  5. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Step 4: Chill and Set

  1. Remove the cheesecake from the oven and water bath.

  2. Refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.

Step 5: Add Caramel and Garnishes

  1. Before serving, drizzle the cheesecake with caramel sauce. Warm slightly for a smoother pour.

  2. Sprinkle crushed Biscoff cookies around the edges or over the top.

  3. Add whipped cream or an extra dollop of cookie butter if desired.

Variation

  • No-Bake Version: Use gelatin and omit baking for a chilled cheesecake version.

  • Salted Caramel Twist: Add a pinch of flaky sea salt over the caramel topping.

  • Chocolate Swirl: Mix melted chocolate into half of the batter and swirl before baking.

  • Mini Cheesecakes: Use muffin tins with liners for individually portioned cheesecakes.

COOKING Note

For best results, always use room temperature ingredients, especially cream cheese and eggs. Overmixing introduces air into the batter, which can cause the cheesecake to crack. The water bath ensures even baking and a smoother top.

If cracks do appear—no worries! The caramel topping and crushed Biscoff crumbs do a great job hiding imperfections.

Serving Suggestions

  • Serve chilled with a generous drizzle of warm caramel sauce.

  • Pair with a hot cup of coffee or espresso for an after-dinner treat.

  • Add a scoop of vanilla bean ice cream on the side for extra indulgence.

  • Dress it up with edible gold flakes or caramel curls for festive occasions.

Tips

  • Always wrap the springform pan tightly in foil to prevent water from leaking in.

  • Chill overnight for the best texture and flavor.

  • Cut slices with a warm, sharp knife for clean edges.

  • Store leftovers covered in the fridge for up to 5 days.

Prep Time: 20 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 7 hours 30 minutes (including chilling)

Nutritional Information (Per Slice – based on 12 servings):

  • Calories: ~525

  • Protein: ~7g

  • Sodium: ~280mg

(Note: Values may vary depending on brands and exact ingredients used.)

FAQs

Q: Can I freeze this cheesecake?
Yes, once fully set, you can wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Q: Can I use graham crackers instead of Biscoff cookies?
Yes, but the unique spiced flavor of Biscoff adds depth. Graham crackers work as a basic substitute.

Q: What is Biscoff cookie butter made of?
It’s a spread made from crushed Biscoff cookies (speculoos), oil, and sugar—think peanut butter, but with spiced cookies.

Q: How do I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing, and allow gradual cooling.

Q: Can I make it gluten-free?
Yes, use gluten-free speculoos cookies or a gluten-free crust alternative.

Conclusion

The Biscoff Caramel Cookie Butter Cheesecake is a luxurious twist on a classic dessert, blending the beloved flavors of speculoos cookies, creamy cheesecake, and rich caramel into one show-stopping treat. Whether you’re making it for a family celebration or simply treating yourself to something special, this cheesecake delivers on every front—flavor, texture, and visual appeal. It’s the kind of dessert that earns rave reviews and makes you the star of any gathering. Once you try it, you’ll understand why Biscoff and cheesecake were meant to be together.

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