Description
Irresistible Biscoff caramel cookie butter cheesecake promises a luxurious dessert experience that blends creamy textures with rich, indulgent flavors. Crumbly Biscoff base and silky caramel layers invite dessert enthusiasts to savor each decadent spoonful of pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 3 packs (24 ounces / 675 grams) cream cheese, softened
- 1 cup (250 grams) Biscoff cookie butter, softened
- 3 large eggs
- 2 cups (200 grams) Biscoff cookie crumbs
- 1 cup (200 grams) granulated sugar
Liquid and Binding Ingredients:
- ½ cup (115 grams) unsalted butter, melted
- ½ cup (120 milliliters) heavy cream
- ½ cup (120 milliliters) caramel sauce
Flavor and Garnish Ingredients:
- 1 teaspoon vanilla extract
- Crushed Biscoff cookies, for garnish
Instructions
- Pulverize Biscoff cookies into fine crumbs using a food processor, ensuring no large chunks remain.
- Melt butter and combine thoroughly with cookie crumbs, creating a uniform sandy texture that will form the cheesecake base.
- Transfer the crumb mixture into a springform pan, pressing down firmly and evenly with the back of a spoon to create a compact, smooth foundation.
- Place the crust in a preheated oven at 325°F (160°C) and bake for 8-10 minutes until lightly set, then remove and allow to cool completely.
- Using an electric mixer, beat cream cheese until smooth and free of lumps, gradually incorporating sugar to create a silky consistency.
- Fold in sour cream and vanilla extract, blending gently to maintain the mixture’s airiness and prevent overmixing.
- Introduce eggs one at a time, mixing minimally after each addition to prevent potential cracking during baking.
- Pour cookie butter into the cheesecake batter, swirling gently to create attractive marbled patterns throughout the mixture.
- Carefully pour the completed batter over the cooled Biscoff crust, ensuring an even distribution.
- Bake in the preheated oven for approximately 45-50 minutes, watching for slight wobbling in the center which indicates proper doneness.
- Turn off the oven, crack the door open, and allow the cheesecake to rest for an additional hour to prevent surface cracking.
- Refrigerate the cheesecake for minimum 4 hours or overnight to set completely.
- Before serving, drizzle caramel sauce over the top and garnish with crushed Biscoff cookies for added texture and visual appeal.
Notes
- Toast Biscoff cookie crumbs briefly before mixing with butter to enhance their nutty caramel flavor and create a more complex crust texture.
- Chill the springform pan after creating the crust to help it set firmly and prevent crumbling when serving the cheesecake.
- Use room temperature cream cheese to ensure smooth, lump-free filling that blends perfectly and creates a silky cheesecake consistency.
- Swap dairy ingredients with vegan alternatives like coconut cream and plant-based cream cheese for a dairy-free version that maintains the rich, decadent taste profile.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 590
- Sugar: 36 g
- Sodium: 410 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg