biscoff-caramel-cookie-butter-cheesecake/

biscoff-caramel-cookie-butter-cheesecake cravings hit me out of nowhere. One minute I am sipping coffee, the next I am hunting for a fork and something sweet. If that sounds like you, you are in the right place. This is the kind of dessert that people remember and request again. It is creamy, buttery, caramelly, and crazy simple when you break it down. I am walking you through the whole process so you can make it without stress.

Ingredients needed

Let us set you up for cheesecake success. Here is what you will need and why it matters.

• Biscoff cookies: The base of the crust. They bring warm spice and caramel notes.
• Unsalted butter: Binds the crumb crust so it slices cleanly.
• Cream cheese: Brick-style, full-fat, room temperature for smooth filling.
• Granulated sugar: Sweetens without overpowering the spice.
• Cookie butter (Biscoff spread): Swirled into the batter for big flavor.
• Sour cream: Adds moisture and that signature tang.
• Eggs: Room temperature so they incorporate easily.
• Vanilla extract and a pinch of salt: Balances sweetness.
• Heavy cream: For a silkier texture and optional topping.
• Caramel sauce: Store-bought or homemade. If you want a simple version, try my easy salted caramel sauce.
• Extra Biscoff spread for melting and drizzling on top.
• Flaky sea salt: Optional, but that sweet-salty finish is magic.
• Extra Biscoff cookies for garnish.

Tip: Bring dairy to room temperature. Cold cheese leads to lumpy batter and you do not want that.

What is Biscoff?

Biscoff is a lightly spiced cookie from Belgium, known as speculoos. If you have ever had those crunchy cookies on an airplane with coffee, that is the one. They have caramelized sugar, a whisper of cinnamon, and a toasty, buttery finish. Cookie butter is basically those cookies blended into a creamy spread. It tastes like a cozy hug in a jar. That combo is why this cheesecake feels rich but never heavy.

When you crush the cookies for a crust, they pack together beautifully with butter and stay crisp enough to contrast the creamy filling. And stirred into the batter, cookie butter adds depth without making it too sweet. That balance is the secret to this dessert.

How to make Biscoff Cheesecake

Here is how I build this biscoff-caramel-cookie-butter-cheesecake so it looks bakery-level but is totally doable at home.

Prep the pan and crust

Line the bottom of a 9 inch springform pan with parchment. Crush Biscoff cookies into fine crumbs. Stir with melted butter and a tiny pinch of salt. Press the mixture firmly across the bottom and slightly up the sides. I use a flat measuring cup to compact it so slices lift cleanly. Bake at 350 F for 8 minutes, then cool. This little pre-bake keeps the crust crisp.

Make the filling

Beat room temp cream cheese and sugar on medium until smooth and fluffy, about 2 minutes. Scrape the bowl. Beat in cookie butter, sour cream, vanilla, and salt until creamy. Add eggs one at a time on low speed just until combined. Do not whip too much air into the batter. Stir in a splash of heavy cream for extra silkiness.

Bake it gently

Pour the batter into the cooled crust. For a crack-free top, set the pan on a large baking sheet, then place a second baking pan on the lower rack filled halfway with hot water. The steam creates a gentler oven. Bake at 325 F for 55 to 70 minutes. The edges should be set and the center a little wobbly. Turn the oven off, crack the door, and let it rest inside for 30 minutes.

Cool, chill, and finish

Set the pan on a rack to cool to room temp. Chill at least 6 hours, ideally overnight. Warm the sides of the pan briefly with a towel, run a thin knife around the edge, and release the springform. Top with ribbons of warm caramel, melted cookie butter, whipped cream if you like, and crushed cookies. If you love a no bake approach, peek at my spin here: no bake Biscoff cheesecake.

I tried this for a family birthday and everyone asked which bakery it came from. The caramel and cookie butter swirl tasted like a grown-up candy bar, but it was surprisingly light. Will make again.

Tips when making Biscoff Cheesecake

• Use room temp dairy. This prevents lumps and gives a smooth, even texture.
• Do not overmix the eggs. Mix on low just until combined to avoid cracks and a puffy top.
• Steam is your friend. A pan of hot water on the lower rack is easier than a full water bath and works well.
• Chill time matters. Six hours is the minimum. Overnight is best for clean slices.
• Warm your knife under hot water, wipe, then slice. Repeat for sharp edges.
• Balance the topping. Drizzle caramel first, then cookie butter. The caramel soaks in, the cookie butter sits pretty on top.
• Store it right. Keep covered in the fridge 4 to 5 days, or freeze slices tightly wrapped up to 2 months.
• Flavor swap. Add a little espresso powder to the batter for a café twist, or try a chocolate cookie crust if you want deeper contrast.

If you are dessert obsessed like me, you will probably also love these gooey squares: cookie butter swirl brownies. They are great for using extra spread after you make this biscoff-caramel-cookie-butter-cheesecake.

What does this cheesecake taste like?

Imagine a classic New York style cheesecake, but softer around the edges. The crust is crunchy, buttery, and warmly spiced. The filling is creamy with a mellow tang from sour cream, then comes that cozy cookie butter flavor that tastes like caramelized sugar and cinnamon without being heavy. A drizzle of caramel on top adds shine and a gentle sweetness that complements the spice. If you finish with a pinch of flaky salt, the flavors pop even more.

What I love most is balance. The sweetness does not scream. You get creamy, crunchy, silky, and a tiny sparkle of salt all in one bite. That is why people ask for seconds. And yes, the biscoff-caramel-cookie-butter-cheesecake name is a mouthful, but one bite and it makes perfect sense.

Common Questions

Do I really need a springform pan? It is the easiest way to release a cheesecake cleanly. If you only have a cake pan, line it with two long strips of parchment as slings so you can lift it out.

Can I make this without baking? Yes. Use a no bake filling with whipped cream folded in and a chilled cookie crust. I linked my favorite no bake version above for reference.

How do I stop cracks? Do not overmix, bake at a lower temp, use steam in the oven, and cool it slowly with the door cracked. Most small cracks get hidden under caramel anyway.

Is cookie butter the same as Biscoff spread? Pretty much. Different brands label it differently, but the flavor is similar. Biscoff is the most famous brand.

Can I make it ahead? Definitely. It is even better the next day. Make it the day before serving, then add toppings just before you slice.

Ready to slice into something wonderful?

You now have everything you need to make a bakery-worthy biscoff-caramel-cookie-butter-cheesecake at home. Keep the mixing gentle, give it time to chill, and layer those toppings with confidence. It is the kind of dessert that turns a regular night into a little celebration. If you make it, I would love to hear how it went and what you topped yours with. Save a slice for breakfast if you can resist the urge to finish it at night.

Biscoff Caramel Cookie Butter Cheesecake

A creamy, buttery cheesecake swirled with Biscoff cookie butter and topped with caramel, this dessert is rich yet light, making it a crowd favorite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups Biscoff cookies, crushed Crushed into fine crumbs to create the base.
• 1/2 cup unsalted butter, melted Binds the crumb crust.
• 1 pinch salt Enhances flavor.

For the filling

• 24 oz cream cheese, room temperature Brick-style, full-fat for a smooth filling.
• 1 cup granulated sugar Sweetens the filling.
• 1/2 cup Biscoff cookie butter Swirled into the batter for flavor.
• 1/2 cup sour cream Adds moisture and tang.
• 3 large eggs, room temperature Incorporate easily into the mixture.
• 1 tbsp vanilla extract For flavor.
• 1 pinch salt Balances sweetness.
• 1/4 cup heavy cream Optional for silkiness.

For topping

• 1/2 cup caramel sauce Store-bought or homemade.
• 1/4 cup extra Biscoff spread For drizzling on top.
• 1 tbsp flaky sea salt Optional, for finishing.
• 4-6 cookies extra Biscoff cookies, for garnish Crushed for decoration.

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment.
2. Crush Biscoff cookies into fine crumbs, mix with melted butter and a pinch of salt, and press the mixture into the bottom and slightly up the sides of the pan.
3. Bake the crust for 8 minutes, then cool.

Making the Filling

1. In a mixing bowl, beat room temperature cream cheese and sugar on medium until smooth and fluffy, about 2 minutes.
2. Add cookie butter, sour cream, vanilla, and salt, mixing until creamy.
3. Add eggs one at a time, mixing on low speed, and avoid incorporating too much air.
4. Stir in heavy cream for extra silkiness.

Baking the Cheesecake

1. Pour the filling into the cooled crust.
2. For a crack-free top, place the pan on a baking sheet and put a second baking pan filled with hot water in the lower rack to create steam.
3. Bake at 325°F (160°C) for 55 to 70 minutes until the edges are set and the center is slightly wobbly.
4. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.

Cooling, Chilling, and Finishing

1. Let the cheesecake cool to room temperature.
2. Chill in the refrigerator for at least 6 hours, ideally overnight.
3. Once chilled, warm the sides of the pan with a towel, run a knife around the edge, and release the springform.
4. Top with warm caramel, melted cookie butter, whipped cream, and crushed cookies.

Notes

Use room temperature ingredients to prevent lumps and achieve a smooth texture. Do not overmix the eggs. Use steam for more even baking and allow sufficient cooling time for clean slices.