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Cookie Butter Caramel Cheesecake Recipe

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4.6 from 58 reviews

Indulge in a rich and creamy Cookie Butter Caramel Cheesecake featuring a crunchy Biscoff cookie crust, smooth cookie butter-infused filling, and luscious caramel swirls. This decadent dessert is baked to perfection and topped with whipped cream and extra Biscoff crumbs for a delightful finish.

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)

Topping

  • ½ cup caramel sauce
  • Whipped cream, for topping
  • Extra Biscoff crumbs, for garnish

Instructions

  1. Prepare the crust: Combine Biscoff cookie crumbs and melted butter in a bowl until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10-15 minutes to set.
  2. Make the filling: In a mixing bowl, beat softened cream cheese and cookie butter until smooth and creamy. Gradually add the brown sugar, then pour in the heavy whipping cream and vanilla extract, mixing until just combined and silky.
  3. Add eggs (for baked version): Beat in the eggs one at a time at a low speed until just incorporated to maintain a smooth texture. Be careful not to overmix the batter to prevent cracks during baking.
  4. Create caramel swirl: Pour half of the cheesecake batter into the prepared crust. Drizzle half of the caramel sauce over the batter and gently swirl it using a knife or skewer. Repeat by pouring in the remaining batter, drizzling the remaining caramel, and swirling again for an even caramel pattern.
  5. Bake and cool: Bake the cheesecake at 325°F (160°C) for 50 to 70 minutes, optionally using a water bath to help prevent cracking. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for one hour to cool gradually. Then, allow it to cool completely at room temperature before refrigerating for at least 6 hours or overnight to set fully.
  6. Serve: Carefully release the sides of the springform pan. Top the cheesecake with whipped cream, sprinkle extra Biscoff cookie crumbs on top, and drizzle additional caramel sauce if desired before serving.

Notes

  • For a no-bake version, omit the eggs and chill the cheesecake overnight to set.
  • A water bath during baking helps prevent cracks in the cheesecake.
  • Use softened cream cheese for a smooth, lump-free filling.
  • Allow the cheesecake to chill thoroughly to achieve the best texture and flavor.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.

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