Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Caramel Cookie Butter Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes plus chilling time (minimum 4 hours)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in the rich, creamy delight of Biscoff Caramel Cookie Butter Cheesecake. This decadent dessert combines a buttery Biscoff cookie crust with a luscious cheesecake filling swirled with Biscoff cookie butter and caramel sauce for an irresistible treat perfect for any special occasion.

Ingredients

Crust

  • 1 1/2 cups Biscoff cookie crumbs
  • 1/4 cup unsalted butter, melted

Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup Biscoff cookie butter
  • 1/4 cup caramel sauce, plus extra for topping

Garnish

  • Crushed Biscoff cookies for garnish

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to ensure the cheesecake releases easily after baking.
  2. Make the crust: In a small bowl, combine the Biscoff cookie crumbs with melted unsalted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form a solid crust.
  3. Mix the filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add vanilla extract and then the eggs, one at a time, mixing thoroughly after each addition.
  4. Incorporate sour cream and cookie butter: Stir in the sour cream and Biscoff cookie butter until the mixture is fully blended and silky.
  5. Assemble cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Drizzle 1/4 cup of caramel sauce over the batter and gently swirl it with a knife to create beautiful caramel ribbons.
  6. Bake: Place the cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center is almost set but still slightly jiggly to the touch.
  7. Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours or overnight to allow it to fully set and develop flavors.
  8. Serve: Before serving, drizzle additional caramel sauce on top and sprinkle with crushed Biscoff cookies for an added crunch and decorative finish.

Notes

  • Use room-temperature cream cheese and eggs to create a smooth, creamy cheesecake without lumps.
  • For an intensified Biscoff flavor, melt 2 tablespoons of cookie butter and swirl it more into the batter before baking.
  • Ensure the cheesecake is well chilled before slicing to maintain clean, neat slices.
  • Serve chilled for the best texture and taste experience.

Find it online: https://slsrecipes.com/biscoff-caramel-cookie-butter-cheesecake-recipe/