Every now and then, a dessert comes along that doesn’t just satisfy a sweet tooth—it demands silence at the table and wide-eyed reactions after the first bite. That’s exactly what happens when I serve this Cookie Butter Caramel Cheesecake. It’s rich, creamy, and full of that warm spiced sweetness you only get from Biscoff cookie butter, layered with a buttery cookie crust and a generous caramel drizzle to finish.
It’s a little fancy, totally indulgent, and surprisingly easy to make. Whether you’re baking it for a holiday, a dinner party, or just to treat yourself (yes, I’ve done that), this cheesecake always delivers.
Why This Cheesecake Works Like Magic
Let’s talk about why I reach for this recipe over and over again:
- Cookie butter = flavor bomb: It brings spiced, cozy notes of cinnamon and brown sugar that pair perfectly with the creamy base.
- That crust though: Crushed Biscoff cookies and butter make a crust that’s as addictive as the filling.
- Bake it or chill it: It’s flexible—choose between a no-bake version or the baked classic, depending on your time and mood.
- Toppings that wow: A silky caramel sauce and whipped cream take this cheesecake from great to unforgettable.
Let’s walk through the steps to build this indulgent masterpiece.
Ingredients You’ll Need
(Makes 8–10 servings | Prep Time: 20 mins | Chill/Bake Time: 4 hours or 45 mins)
Crust
- 1½ cups Biscoff cookie crumbs (or graham crackers in a pinch)
- ¼ cup melted butter
Cheesecake 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 (only for baked version)
Topping
- ½ cup caramel sauce (store-bought or homemade)
- Whipped cream
- Extra Biscoff crumbs, for garnish
How I Make Cookie Butter Caramel Cheesecake
1. Prepare the Crust
In a bowl, I mix together the cookie crumbs and melted butter until everything’s evenly coated. Then I press the mixture into the bottom of a springform pan (or individual dessert glasses if I’m making minis). For a firm crust, I bake it at 350°F (175°C) for 8 minutes—but if I’m going no-bake, I just chill it for 15 minutes.
2. Make the Filling
In a large mixing bowl, I beat the cream cheese, cookie butter, and brown sugar until the texture is smooth and fluffy. Then I add the heavy cream and vanilla extract and mix until fully incorporated.
If I’m making the baked version, I gently beat in the eggs one at a time, mixing just until combined—no over-mixing here, or the texture won’t be as creamy.
3. Bake or Chill
- For baked: I pour the filling over the crust and bake at 325°F (163°C) for 40–45 minutes, just until the center has a slight jiggle. Then I let it cool fully before chilling for at least 4 hours or overnight.
- For no-bake: I spoon the filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours—or, even better, overnight.
4. Add the Topping
Once the cheesecake is chilled and set, I drizzle the top with caramel sauce. I finish with a generous swirl of whipped cream and sprinkle a few crushed Biscoff cookies on top for crunch and contrast.
5. Slice and Serve
I always run a warm knife around the edge before slicing to get those clean, café-worthy cuts. Then it’s time to serve and watch the magic happen.
My Pro Tips for Cheesecake Success
- Room temp cream cheese is key: It blends smoothly and helps you avoid lumps.
- Go slow on the eggs: If you’re baking it, add one at a time and mix on low to avoid overbeating.
- Chill overnight if you can: The flavor deepens, and the texture firms up beautifully.
- Try a water bath: For the baked version, it helps prevent cracks (just wrap your springform pan in foil to keep water out).
What I Serve With This Dessert
Honestly, it’s a showstopper all on its own, but if you want to round out a dinner party, here’s what works well:
- Espresso or coffee to cut the richness
- Fresh berries for a pop of acidity
- A scoop of vanilla or cinnamon ice cream if you’re feeling extra indulgent
Frequently Asked Questions
Q: Can I freeze this cheesecake?
A: Yes! Just wrap it tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Q: Can I make it without eggs?
A: Absolutely—just go with the no-bake version. It’s just as creamy and even easier to prep.
Q: What’s the best caramel sauce to use?
A: I love making my own (butter, cream, sugar, and a pinch of salt), but a high-quality store-bought one works too. Just warm it slightly before drizzling.
Q: Can I use another crust?
A: Yep! Graham cracker or even an Oreo crust works great if you want a twist on the classic.
Why You’ll Want This Cheesecake on Repeat
This Cookie Butter Caramel Cheesecake isn’t just dessert—it’s an experience. Every bite is layered with warm spice, velvety texture, and that luxurious hit of caramel. Whether you bake it or go the no-bake route, you’ll end up with a centerpiece dessert that’s as stunning as it is delicious.
So go ahead—whip this up the next time you’re looking to wow. And if you give it your own spin (Nutella drizzle? Chocolate crust?), let me know. I’m always here for a cheesecake remix.
For the Love of Biscoff: My Irresistible Cookie Butter Caramel Cheesecake Recipe
Ingredients
- 16 oz cream cheese
- 1 cup Biscoff cookie butter
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed Biscoff cookies
- 1/4 cup unsalted butter, melted
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine crushed Biscoff cookies and melted butter to form the crust.
- Press the cookie mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add the Biscoff cookie butter and mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Pour the cheesecake filling over the baked crust and smooth the top.
- Refrigerate the cheesecake for at least 4 hours or until set.
- Before serving, drizzle with caramel sauce and garnish with additional crushed Biscoff cookies if desired.
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