Prep time: 30 mins | Bake time: 55–60 mins | Chill time: 6+ hours | Servings: 12
Ingredients
- The Spiced Crust:
- 2 cups Biscoff cookie crumbs (about 25–30 cookies).
- 5 tbsp unsalted butter, melted.
- 1 tbsp brown sugar.
- The Velvety Filling:
- 24 oz (3 blocks) cream cheese, softened.
- 1 cup granulated sugar.
- 1 cup Biscoff cookie butter (melted slightly for easy mixing).
- 1 tsp vanilla extract.
- 3 large eggs, room temperature.
- The Toppings:
- 1/2 cup caramel sauce, warmed for drizzling.
- 1/2 cup semi-sweet chocolate ganache (optional).
- Whipped cream (homemade or store-bought).
- Extra Biscoff cookies, crushed for garnish.
Instructions
- Crust: Preheat oven to 325°F. Mix cookie crumbs, melted butter, and brown sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Cream the Base: In a large bowl, beat the softened cream cheese and sugar until perfectly smooth. Mix in the Biscoff cookie butter and vanilla extract until fully incorporated.
- Add Eggs: Add eggs one at a time, mixing on low speed just until combined to avoid adding too much air to the batter.
- Bake: Pour the filling over the cooled crust. Bake for 55–60 minutes until the edges are set but the center still has a slight jiggle.
- Cool & Chill: Turn off the oven and crack the door open for 1 hour. Then, refrigerate for at least 6 hours or overnight to set completely.
- Decorate: Once chilled, spread a thin layer of melted cookie butter or chocolate ganache over the top.
- Final Touches: Drizzle generously with caramel sauce, allowing it to drip down the sides. Pipe swirls of whipped cream around the border and finish with a sprinkle of crushed cookies.