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Rich Biscoff Cookie Cheesecake with Salted Caramel Drizzle

Featured in Decadent Desserts.

This stunning Biscoff cheesecake brings together smooth cream cheese, crunchy speculoos cookies, and rich salted caramel. The combination creates a perfect balance of flavors and textures that will impress any dessert lover. Each bite offers the perfect mix of sweet, salty, and creamy goodness.

Sarah
Updated on Tue, 21 Jan 2025 10:33:45 GMT
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A slice of creamy cheesecake topped with a glossy caramel glaze and sprinkled with coarse salt, served on a white plate. Pin it
A slice of creamy cheesecake topped with a glossy caramel glaze and sprinkled with coarse salt, served on a white plate. | kitchenscroll.com

I discovered this dreamy combination in my kitchen last summer and haven't stopped making it since. Picture the most perfect marriage of spiced Biscoff cookies, silky smooth cheesecake and ribbons of salted caramel swirled together. Those beloved Biscoff cookies that we've all been enjoying since 1932 transform into something magical here. I can't wait to share this recipe that never fails to make everyone's eyes light up at first bite.

Why Everyone Falls in Love with This Cheesecake

There's something incredibly special about what happens when Biscoff cookies meet salted caramel in this cheesecake. Sweet caramel notes dance with warm spices and a touch of salt in every spoonful. The contrast between creamy filling, crunchy cookie base and smooth caramel makes my heart skip a beat. This modern twist on classic cheesecake turns any regular dessert moment into something unforgettable.

Everything You'll Need

  • Biscoff Cookies: 250g or about 20-25 cookies. Look for perfectly crisp ones with that gorgeous caramel color and warm spice smell.
  • Salted Caramel Sauce: 200g of pure silk. Either make your own or grab a good quality store-bought one.
  • Cream Cheese: 500g sitting pretty at room temperature. Must be perfectly smooth for the dreamiest filling.
  • Sour Cream: 150g to add that perfect tangy richness we all love.
  • Heavy Cream: 200ml cold from the fridge for the best results.
  • Sugar: 200g plain white to sweeten things up just right.
  • Eggs: 3 large ones at room temp they're the secret to that perfect texture.
  • Vanilla Extract: 1 tsp of the real deal for depth of flavor.

Creating Your Masterpiece

Making That Perfect Base
Turn those cookies into fine crumbs mix with melted butter until it feels like wet sand. Press into your pan and let it chill while you work your magic with the filling.
The Filling of Your Dreams
Whip that cream cheese until silky smooth add your sugar and vanilla. One egg at a time goes in then fold in both creams until everything looks perfect.
Time for the Oven
325°F is our sweet spot. Give your cheesecake a cozy water bath and bake about 45 minutes until the edges set but the middle still has a little wiggle.
The Waiting Game
Let it cool slowly then into the fridge overnight where the real magic happens.
The Grand Finale
Drizzle that gorgeous caramel all over just before serving. Add some cookie pieces if you're feeling extra fancy.
A slice of caramel cheesecake with a graham cracker crust, topped with a shiny caramel glaze and a dusting of powdered sugar, on a white plate. Pin it
A slice of caramel cheesecake with a graham cracker crust, topped with a shiny caramel glaze and a dusting of powdered sugar, on a white plate. | kitchenscroll.com

Making It Look Beautiful

The final presentation is where you can really have fun. I love warming up extra caramel sauce so it drizzles like silk over each slice. Sometimes I stand whole cookies around the edge or crumble them on top for extra crunch. A cup of strong coffee or glass of dessert wine makes this even more special. Make it the day before your gathering the flavors get even better overnight.

Make It Your Own

Love playing in the kitchen? Try making mini versions in a muffin tin perfect for sharing. When summer hits I skip the oven altogether and make a no-bake version. My vegan friends swear by using dairy-free cream cheese and my chocolate-loving family adds a layer of melted dark chocolate on the base. A sprinkle of toasted pecans on top adds such a lovely nutty crunch.

Kitchen Notes and Tips

Can't track down Biscoff cookies? Graham crackers work beautifully just expect a slightly different flavor. No springform pan in your kitchen? A regular cake pan lined with parchment paper does the trick. This beauty stays perfect in the fridge for 5 days but between us it never lasts that long at my house.

Frequently Asked Questions

→ Can I make this cheesecake without a springform pan?

While a springform pan works best, you can use a regular cake pan lined with parchment paper. Just make sure the sides are tall enough and well-greased for easy removal.

→ Why do I need to use a water bath when baking?

A water bath helps prevent cracks and ensures even baking. The moist heat helps your cheesecake stay creamy and prevents the top from drying out too quickly.

→ How long will this cheesecake stay fresh?

When stored in an airtight container in the fridge, this cheesecake stays fresh for up to 5 days. The texture is actually best on day two when the flavors have had time to develop.

→ Can I freeze this cheesecake?

You can freeze this cheesecake for up to 3 months without the toppings. Wrap it well in plastic wrap and foil, then thaw overnight in the fridge before adding the caramel and cookie crumbs.

→ What if my cheesecake cracks on top?

Don't worry if your cheesecake cracks - the caramel sauce will cover any imperfections. To prevent cracks, avoid opening the oven door during baking and cool the cake slowly.

Biscoff Caramel Cheesecake

Creamy cheesecake made with crushed Biscoff cookies, topped with warm salted caramel and cookie crumbles. A showstopping dessert everyone will love.

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 2 packages Biscoff cookies, divided.
02 1/4 cup melted butter.
03 24 oz cream cheese, softened.
04 1 cup granulated sugar.
05 3 large eggs.
06 1 cup heavy cream.
07 1 teaspoon vanilla extract.
08 1 jar salted caramel sauce.
09 1/4 cup Biscoff spread (optional).

Instructions

Step 01

Heat oven to 350°F. Crush one package of Biscoff cookies into crumbs.

Step 02

Mix cookie crumbs with melted butter and press into 9-inch springform pan.

Step 03

Bake crust for 10 minutes, then let cool.

Step 04

Lower oven to 325°F.

Step 05

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in heavy cream, vanilla, and Biscoff spread if using.

Step 06

Pour filling over cooled crust.

Step 07

Place pan in water bath and bake for 1 hour until center is almost set.

Step 08

Turn off oven, crack door open, and let sit for 1 hour.

Step 09

Cool completely at room temperature.

Step 10

Chill in fridge for at least 4 hours.

Step 11

Warm caramel sauce and pour over cake. Crush remaining cookies and sprinkle on top.

Notes

  1. This cheesecake needs proper cooling time to set well.
  2. The water bath helps prevent cracks and ensures even baking.
  3. For best results, ingredients should be at room temperature before starting.

Tools You'll Need

  • 9-inch springform pan.
  • Electric mixer.
  • Large baking pan (for water bath).
  • Food processor or rolling pin (for crushing cookies).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese, heavy cream).
  • Eggs.
  • Wheat (in Biscoff cookies).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 42 g
  • Protein: 7 g