Description
A decadent Biscoff Caramel Cheesecake that’s creamy, rich, and easy to make, perfect for special occasions or satisfying your sweet tooth.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup Biscoff cookie spread
- 1/2 cup powdered sugar
- 1 package Biscoff cookies, crushed
- 1/4 cup caramel sauce
- 1/2 teaspoon vanilla extract
- 1 tablespoon optional Biscoff cookie crumbs for topping
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add the Biscoff cookie spread and powdered sugar, and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff mixture.
- In a springform pan, create a layer with crushed Biscoff cookies at the bottom.
- Pour half of the cheesecake filling over the cookie layer and spread it evenly.
- Drizzle some caramel sauce over the filling and swirl with a knife.
- Add another layer of the remaining cheesecake filling and repeat the caramel drizzle.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, top with additional Biscoff cookie crumbs and drizzle with more caramel sauce.
Notes
Serve cold; pairs wonderfully with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg