Cookie Butter Caramel Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups Biscoff cookie crumbs (or graham crackers)
02 -
¼ cup melted butter
→ Cheesecake Filling
03 -
16 oz cream cheese, softened
04 -
½ cup cookie butter (Biscoff spread)
05 -
½ cup brown sugar
06 -
½ cup heavy whipping cream
07 -
1 tsp vanilla extract
08 -
2 eggs (for baked version)
→ Topping
09 -
½ cup caramel sauce
10 -
Whipped cream
11 -
Extra Biscoff crumbs
# Instructions:
01 -
Mix cookie crumbs & melted butter, then press into a springform pan or dessert cups. Chill for 15 minutes (or bake at 350°F (175°C) for 8 minutes for a firmer crust).
02 -
Beat cream cheese, cookie butter, and brown sugar until smooth. Add heavy cream & vanilla, and mix until combined. (For baked version) Add eggs one at a time and mix on low speed.
03 -
For baked: Bake at 325°F (163°C) for 40-45 minutes (until center is slightly jiggly). For no-bake: Refrigerate for 4 hours (or overnight) until set.
04 -
Once chilled, drizzle with caramel sauce and top with whipped cream & extra cookie crumbs. Slice & Enjoy!
# Notes:
01 -
Let the cheesecake chill overnight for the best flavor.
02 -
Use homemade caramel sauce for an extra indulgent touch.
03 -
For a crunch, sprinkle crushed Biscoff cookies on top.