Biscoff Caramel Cheesecake Recipe
Ingredients:
For the Crust:
2 cups Biscoff cookie crumbs (about 20 cookies)
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream or whipped topping
For the Cookie Butter Topping:
1 cup Biscoff cookie butter, melted
¼ cup caramel sauce
For Garnish:
Any cookies
Crushed Biscoff cookies (optional)
Instructions:
1. Prepare the Crust:
In a bowl, mix the Biscoff cookie crumbs and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan or individual containers. Chill in the refrigerator while preparing the filling.
2. Make the Cheesecake Filling:
In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the vanilla extract and beat until well combined.
Gently fold in the whipped cream until the mixture is light and fluffy.
3. Assemble the Cheesecake:
Spread the cheesecake filling evenly over the chilled crust.
Chill in the refrigerator for at least 4 hours or overnight for the best texture.
4. Add the Cookie Butter Topping:
Once the cheesecake has set, melt the cookie butter and mix with the caramel sauce. Allow it to cool slightly.
Pour the topping over the cheesecake, spreading evenly.
5. Garnish and Serve:
Garnish with whole Biscoff cookies and a sprinkle of crushed cookies if desired.