Description

Imagine sinking your fork into a creamy, spiced filling, perfectly balanced with a rich caramel swirl, all resting on a crunchy cookie crust. This easy, family-friendly dessert is a true showstopper for busy home cooks, transforming simple ingredients into an unforgettable treat.

Ingredients

Scale

900 g full-fat cream cheese, softened
250 g Biscoff cookies
270 g Biscoff cookie butter spread
200 g granulated sugar
4 large eggs
0.25 cup heavy cream
1 tsp vanilla extract
0.5 cup unsalted butter, melted
0.5 cup caramel sauce

Instructions

Prepare Cookie Crust: Preheat oven to 350F (175C). Crush Biscoff cookies finely in a food processor. Mix with 0.5 cup melted butter until moistened and crumbly. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until fragrant and lightly golden at the edges, then let cool completely on a wire rack.
Make Cheesecake Filling: Reduce oven to 325F (160C). In a large bowl, beat room temperature cream cheese and granulated sugar with an electric mixer until smooth and creamy (about 3-4 minutes). Beat in the Biscoff cookie butter spread and vanilla extract until just combined.
Incorporate Eggs and Cream: Add eggs one at a time, mixing on low speed until just incorporated after each addition (do not overmix). Stir in the heavy cream until fully blended.
Assemble and Swirl: Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Drizzle about half of the caramel sauce over the batter, then use a knife or skewer to gently swirl, creating beautiful ribbons. Pour the remaining batter over the top, spread carefully, drizzle with the remaining caramel sauce, and swirl again.
Bake and Cool Slowly: Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour to help prevent cracks.
Chill Thoroughly: Remove from the oven and cool completely on a wire rack at room temperature. Once entirely cool to the touch, cover tightly with plastic wrap and refrigerate for at least 4 hours (or ideally overnight) before serving.

Notes

You can swap Biscoff cookies for gluten-free speculoos cookies for a GF crust. Dairy-free cream cheese alternatives and dairy-free butter can be used for a plant-based option. For a richer Biscoff flavor, spread a thin layer of Biscoff spread directly onto the cooled crust before adding the filling. Store-bought caramel sauce is a convenient shortcut.

Prep Time: 35 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (125 g)
Calories: 550 calories
Sugar: 45 g
Sodium: 300 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 120 mg

Keywords: biscoff cheesecake, caramel swirl, cookie crust, easy dessert, family-friendly, baking, speculoos, gluten-free option, make-ahead