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–+ servings
Biscoff Caramel Cheesecake

Biscoff Caramel Cheesecake

Discover the ultimate Biscoff Caramel Cheesecake recipe with a spiced cookie crust and creamy filling drizzled with salted caramel bliss
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 packages Lotus Biscoff cookies One for crust, one for topping
  • 0.25 cup melted butter
  • 24 oz cream cheese, softened Three 8-oz packages
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 jar salted caramel sauce Approximately 12 oz
  • 0.25 cup Biscoff spread Optional for extra flavor

Equipment

  • 9-inch springform pan
  • Food processor or rolling pin
  • Large mixing bowl
  • Electric mixer
  • Roasting pan
  • Aluminum foil

Method
 

  1. Crush one package of Biscoff cookies into fine crumbs and mix with melted butter.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan and bake at 350°F for 10 minutes. Let cool.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
  4. Stir in heavy cream, vanilla, and optional Biscoff spread until well combined.
  5. Pour the filling over the cooled crust. Wrap the springform pan in foil and place it in a roasting pan.
  6. Pour hot water into the roasting pan until halfway up the springform pan. Bake at 325°F for about 1 hour, until the center is slightly jiggly.
  7. Turn off the oven and let the cheesecake cool inside for 1 hour. Then cool on the counter and refrigerate for at least 4 hours, preferably overnight.
  8. Drizzle warmed salted caramel sauce over the cheesecake and sprinkle crushed Biscoff cookies on top just before serving.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 82mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 23gVitamin A: 600IUCalcium: 60mgIron: 1mg

Notes

Use room-temperature ingredients for better mixing and a smooth filling. Store it covered in the refrigerator for up to 5 days. The flavors meld beautifully over time. For a lighter version, you can use mascarpone in place of some cream cheese. It's ideal to add toppings just before serving to maintain cookie crispness. You can experiment with variations by adding flavors like chocolate or pumpkin to the cheesecake filling.
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