Biscoff Caramel Cheesecake
A luscious and creamy cheesecake swirled with rich caramel, showcasing the unique flavor of Biscoff cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 cup Biscoff cookie butter
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix Biscoff cookie crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat together the cream cheese, sugar, Biscoff cookie butter, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Drizzle caramel sauce over the top, swirling it in gently.
- Refrigerate for at least 4 hours or overnight to set.
- Serve chilled and enjoy!
Notes
For leftovers, store in the refrigerator in an airtight container for up to 5 days. This cheesecake also freezes beautifully for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27g
- Sodium: 260mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Find it online: https://doughgirlbylea.com/biscoff-caramel-cheesecake-recipe/