Biscoff Caramel Cheesecake
A nostalgic dessert that combines creamy cheesecake with a buttery Biscoff cookie crust and rich caramel drizzle.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup Biscoff cookie butter
- 1 cup crushed Biscoff cookies
- 1/2 cup caramel sauce
- 1 tsp vanilla extract
- 1/4 cup melted butter
Instructions
- Beat the cream cheese until smooth.
- Add the heavy cream, powdered sugar, cookie butter, and vanilla extract. Mix until well combined.
- Combine crushed Biscoff cookies and melted butter to form the crust.
- Press the crust mixture into the bottom of a springform pan.
- Pour the cheesecake filling over the crust and smooth the top.
- Drizzle caramel sauce on top of the cheesecake.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy!
Notes
For best results, ensure your cream cheese is at room temperature. For firmer texture, refrigerate longer.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 206mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/caramel-cheesecake-with-biscoff/