Cookie Butter Caramel Cheesecake Recipe
This decadent Cookie Butter Caramel Cheesecake combines the rich, creamy texture of classic cheesecake with the unique flavor of Biscoff cookie butter and luscious caramel swirls. Perfectly baked in a buttery Biscoff crust and topped with whipped cream and extra cookie crumbs, this dessert is a crowd-pleaser for any occasion.
- Prep Time: 30 Minutes
- Cook Time: 60 Minutes
- Total Time: 7 Hours 30 Minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ½ cups Biscoff cookie crumbs (or graham crackers)
- ¼ cup melted butter
Filling
- 16 oz cream cheese, softened
- ½ cup cookie butter (Biscoff spread)
- ½ cup brown sugar
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- 2 eggs (for baked version)
Caramel
- ½ cup caramel sauce
Topping
- Whipped cream, for topping
- Extra Biscoff crumbs, for garnish
Instructions
- Prepare the crust: Combine Biscoff cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 10-15 minutes to set.
- Make the filling: In a mixing bowl, beat the softened cream cheese and cookie butter together until smooth and creamy. Gradually add brown sugar, mixing well. Then add heavy whipping cream and vanilla extract, blending until just combined to maintain a light texture.
- Add eggs (for baked version): Beat in the eggs one at a time on low speed until just incorporated, being careful not to overmix to avoid dense cheesecake.
- Create caramel swirl: Pour half of the batter evenly over the chilled crust. Drizzle half of the caramel sauce over the batter and use a knife or skewer to gently swirl the caramel into the batter. Repeat with the remaining batter and caramel sauce, swirling again to create a marbled effect.
- Bake and cool: Preheat the oven to 325°F (160°C). Bake the cheesecake for 50-70 minutes, preferably using a water bath to prevent cracking. After baking, leave the oven door slightly ajar and allow the cheesecake to cool inside for about an hour. Then transfer to room temperature until completely cooled. Refrigerate for at least 6 hours or preferably overnight to set firmly.
- Serve: Carefully release the sides of the springform pan. Garnish the cheesecake with whipped cream, sprinkle extra Biscoff crumbs on top, and drizzle additional caramel sauce as desired before serving.
Notes
- Using a water bath while baking helps prevent cracking on the cheesecake surface.
- Make sure all dairy ingredients are at room temperature for smoother batter and fewer lumps.
- Refrigerate the cheesecake for at least 6 hours or overnight for the best texture and flavor development.
- For a no-bake version, omit eggs and refrigerate the cheesecake mixture in a prepared crust until set.
- Store leftovers covered in the refrigerator for up to 4 days.
Find it online: https://forkvista.com/cookie-butter-caramel-cheesecake-recipe/
