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Biscoff Caramel Cheesecake

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A delightful dessert combining rich Biscoff cookie flavor, creamy cheesecake, and a swirl of caramel.

Ingredients

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  • 1 cup Biscoff cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1 cup Biscoff cookie butter
  • 1/2 cup caramel sauce
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Combine the crushed Biscoff cookies with melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form the crust.
  3. Beat the cream cheese and powdered sugar in a large bowl until smooth. Add the heavy cream, Biscoff cookie butter, vanilla extract, and salt. Beat until creamy and well combined.
  4. Pour the cheesecake filling over the crust in the springform pan, spreading it evenly.
  5. Drizzle caramel sauce over the top of the cheesecake filling.
  6. Bake in the preheated oven for about 60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  7. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  8. Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Notes

Ensure cream cheese is softened at room temperature for easier mixing. Letting the cheesecake cool in the oven helps prevent cracks.

Nutrition

Find it online: https://tashirecipez.com/biscoff-caramel-cheesecake/

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