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Cookie Butter Caramel Cheesecake Recipe

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4.6 from 52 reviews

This Cookie Butter Caramel Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavor of Biscoff cookie butter and a luscious caramel swirl. Perfectly baked in a buttery cookie crumb crust, it’s topped with whipped cream and extra cookie crumbs for an indulgent dessert that’s sure to impress.

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 until evenly mixed. 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 before adding the filling.
  2. Make the filling: Using a mixer, beat the softened cream cheese and cookie butter together until smooth and creamy. Gradually add brown sugar, mixing until just combined. Then add the heavy whipping cream and vanilla extract and mix gently until incorporated, careful not to overmix.
  3. Add eggs (for baked version): Beat in the eggs one at a time on low speed, mixing just until each is incorporated, to avoid adding excess air to the batter which can cause cracking during baking.
  4. Create caramel swirl: Pour half of the cheesecake batter into the chilled crust. Drizzle half of the caramel sauce over the batter, then gently swirl with a knife or skewer. Repeat with the remaining batter and caramel sauce, creating a beautiful marbled effect.
  5. Bake and cool: Bake the cheesecake at 325°F (160°C) for 50-70 minutes. For best results, use a water bath to prevent cracking and promote even baking. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then allow it to cool completely at room temperature before refrigerating for at least 6 hours or overnight to set.
  6. Serve: Carefully release the sides of the springform pan. Top the cheesecake with whipped cream, a sprinkle of extra Biscoff crumbs, and an additional drizzle of caramel sauce for a festive finish.

Notes

  • For an unbaked version, omit the eggs and refrigerate the cheesecake to set instead of baking.
  • Using a water bath helps prevent cracking and creates a smooth texture.
  • Ensure all dairy ingredients are at room temperature for a smooth batter.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • Let the cheesecake come to room temperature for about 20 minutes before serving for optimal flavor and texture.

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