Biscoff Caramel Cookie Butter Cheesecake Recipe
Creamy, dreamy cheesecake meets caramel and Biscoff cookie butter in this indulgent dessert that’s pure magic in every bite!
Ingredients:
For the crust:
2 cups crushed Biscoff cookies
1/2 cup melted butter
For the cheesecake filling:
3 (8 oz) blocks cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 eggs
1/2 cup sour cream
1/2 cup Biscoff cookie butter
For the topping:
1/2 cup caramel sauce
2 tbsp Biscoff cookie butter (melted)
Crushed Biscoff cookies for garnish
Instructions:
Preheat oven to 325°F (160°C). Mix crushed Biscoff cookies and melted butter. Press into a greased springform pan to form a crust. Bake for 10 minutes, then set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing well.
Stir in sour cream and Biscoff cookie butter until smooth and creamy.
Pour filling over the crust and bake for 50–60 minutes until the center is just set.
Cool, then refrigerate at least 4 hours or overnight.
Drizzle with caramel and melted cookie butter before serving. Top with crushed cookies.
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