Biscoff Caramel Cookie Butter Cheesecake

Biscoff Caramel Cookie Butter Cheesecake is an ultra-creamy, decadent dessert loaded with the spiced sweetness of cookie butter, rich caramel, and a buttery Biscoff cookie crust. Every bite melts in my mouth with bold flavor and just the right amount of crunch from the cookie base. It’s indulgent, impressive, and completely irresistible.

Why You’ll Love This Recipe

I love this cheesecake because it combines everything I crave in a dessert—warm spiced notes from the Biscoff, creamy cheesecake richness, and a drizzle of gooey caramel that ties it all together. It’s easy to prep ahead and makes a stunning centerpiece for holidays, celebrations, or just treating myself to something truly special. And let’s be honest—cookie butter in cheesecake form? That’s always a win.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
Biscoff cookies, crushed
melted butter
brown sugar (optional, for extra depth)

For the filling:
cream cheese, softened
granulated sugar
Biscoff cookie butter
eggs
sour cream
vanilla extract
salt

For the topping:
caramel sauce
whipped cream (optional)
extra crushed Biscoff cookies (optional)

directions

1. I preheat my oven to 325°F (165°C) and grease a springform pan.

2. I mix crushed Biscoff cookies, melted butter, and brown sugar until it resembles wet sand, then press it firmly into the bottom of the pan to form the crust.

3. I bake the crust for 8–10 minutes, then let it cool while I prepare the filling.

4. In a large bowl, I beat the cream cheese and sugar until smooth.

5. I mix in the cookie butter until fully blended, then add the eggs one at a time, mixing just until incorporated.

6. I stir in sour cream, vanilla extract, and a pinch of salt until the batter is silky.

7. I pour the filling over the cooled crust and smooth the top.

8. I bake the cheesecake for 55–65 minutes, until the edges are set and the center is slightly jiggly.

9. I turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.

10. I then chill it in the fridge for at least 4 hours, or overnight, to fully set.

11. Just before serving, I drizzle caramel sauce over the top and garnish with whipped cream and crushed cookies if I want extra flair.

Servings and timing

This cheesecake serves 10–12 slices. Prep takes about 25 minutes, baking takes around 1 hour, and it needs at least 4 hours of chilling time—perfect for making a day ahead.

Variations

Sometimes I add a layer of caramel between the crust and filling for an extra surprise. If I want a deeper flavor, I swirl some caramel into the batter before baking. I’ve also made mini versions using a muffin tin for easy single-serve treats. For a nuttier twist, I’ve topped it with chopped pecans or candied walnuts.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. It actually tastes better after the first day, as the flavors settle and intensify. It also freezes beautifully—I slice and wrap individual pieces, then freeze them for up to 2 months. When ready to serve, I thaw in the fridge overnight. I don’t reheat cheesecake—it’s best served cold or at room temperature.

FAQs

Can I use another type of cookie for the crust?

Yes, but I love Biscoff for its caramelized spice flavor. Graham crackers or digestive biscuits work too, though the flavor will be slightly different.

How do I prevent cracks in the cheesecake?

I avoid overmixing and let it cool gradually in the oven. I also bake it in a water bath or place a pan of hot water on a lower rack to keep the oven humid.

What’s the difference between cookie butter and Biscoff spread?

They’re the same! Biscoff is a brand of cookie butter made from speculoos cookies.

Can I make this without a springform pan?

I can use a deep pie dish or regular cake pan, but removing the cheesecake neatly will be trickier. Lining the pan with parchment helps.

Is this cheesecake overly sweet?

It’s sweet but balanced by the tang from the cream cheese and sour cream. I taste the filling before baking to adjust sugar if needed.

Conclusion

Biscoff Caramel Cookie Butter Cheesecake is the kind of dessert that stops people in their tracks. With its rich, creamy filling, buttery spiced crust, and silky caramel topping, it delivers big on flavor and texture. It’s one of those recipes I keep coming back to because it never fails to impress—and it tastes even better than it looks.