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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.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
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.