Speculoos Cookie Caramel Dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 packages of Biscoff cookies (one for the crust, one for topping)
02 -
24 oz cream cheese, softened
03 -
1 cup granulated sugar
04 -
3 large eggs
05 -
1 cup heavy cream
06 -
1 tsp vanilla extract
07 -
1 jar of store-bought salted caramel sauce (or homemade if you're feeling ambitious!)
08 -
Optional: 1/4 cup Biscoff spread for an extra flavor boost
09 -
1/4 cup melted butter (for the crust)
# Instructions:
01 -
Crush one package of Biscoff cookies into fine crumbs. Mix with 1/4 cup melted butter and press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then cool.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, vanilla, and Biscoff spread (if using).
03 -
Pour the filling over the cooled crust. Place the pan in a water bath and bake at 325°F (165°C) for about 1 hour or until the center is almost set.
04 -
Turn off the oven and leave the door slightly ajar for 1 hour. Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
05 -
Warm the salted caramel sauce and pour over the chilled cheesecake. Crush the remaining Biscoff cookies and sprinkle over the top.
# Notes:
01 -
This cheesecake combines the unique cinnamon-spiced flavor of Biscoff cookies with rich cream cheese and sweet-salty caramel.
02 -
A water bath helps prevent cracks in your cheesecake by providing gentle, even heat during baking.
03 -
For the best texture and flavor, allow the cheesecake to chill completely before serving.