Biscoff Caramel Cheesecake
Ingredients
For the Crust
- 250 g Biscoff cookies, crushed
- 100 g melted butter
For the Filling
- 600 g cream cheese, softened
- 200 ml heavy cream
- 150 g Biscoff cookie butter
- 120 g granulated sugar
- 3 eggs
- 1 tsp vanilla extract
For the Topping
- 150 g Biscoff spread, melted
- 80 ml caramel sauce
- Crushed Biscoff cookies
- Whole Biscoff cookies for decoration
Instructions
- Preheat the oven to 160°C (320°F).
- Mix the crushed Biscoff cookies with melted butter and press into a 23 cm springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat the cream cheese until smooth.
- Add the sugar, Biscoff spread, eggs, vanilla, and heavy cream. Mix until creamy.
- Pour the filling over the crust and bake for 55–60 minutes, until the center is slightly set.
- Let the cheesecake cool completely, then refrigerate for at least 6 hours or overnight.
- Spread the melted Biscoff over the chilled cheesecake.
- Drizzle with caramel sauce and decorate with crushed and whole Biscoff cookies.
