Cookie Butter Cheesecake (Print Format)
Creamy cheesecake with cookie butter on a Biscoff base, draped in caramel sauce and whipped topping. A dream come true for anyone into cookie butter treats!
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted
02 -
1 1/2 cups crushed Biscoff cookies or graham crackers
→ Cheesecake Filling
03 -
16 ounces softened cream cheese
04 -
1/2 cup creamy Biscoff spread
05 -
1/2 cup packed brown sugar
06 -
1 teaspoon vanilla extract
07 -
1/2 cup heavy cream
08 -
2 large eggs (only for baked method)
→ Topping
09 -
Whipped cream
10 -
1/2 cup caramel drizzle
11 -
Crumbled Biscoff cookies for garnish
# Steps:
01 -
Combine melted butter with cookie crumbs. Press the mix into a springform pan or serving cups. Chill it for about 15 minutes, or bake for 8 minutes at 350°F (175°C) if you'd like a sturdier crust.
02 -
Whip together softened cream cheese, brown sugar, and cookie butter until nice and smooth. Add the vanilla and heavy cream, and blend until mixed well. (For baked version) Slowly beat in the eggs one by one, using low speed.
03 -
Baked version: Pop into a 325°F (163°C) oven for 40-45 minutes until just slightly wobbly in the middle. No-bake version: Refrigerate the dessert for at least 4 hours, or leave it overnight if you can.
04 -
After chilling, spoon caramel over the top. Then add whipped cream and crushed Biscoff cookies for a fun finish. Slice it up and enjoy.
# Tips:
01 -
Let it sit in the fridge overnight for the best flavor experience.
02 -
Homemade caramel is a great way to take it up a notch.
03 -
For crunch, sprinkle plenty of crushed cookies on top.