Indulge in the ultimate dessert mashup with this Cookie Butter Caramel Cheesecake! This decadent treat combines the spiced warmth of cookie butter with the rich creaminess of cheesecake and the sweet allure of caramel for a dessert that’s truly extraordinary.
Perfect for special occasions or weekend baking projects, this cheesecake delivers impressive flavor without requiring professional pastry skills. The contrast between the crunchy cookie crust, velvety cheesecake filling, and gooey caramel topping creates a dessert experience that will have everyone asking for seconds.
Why You’ll Love This
- No water bath required, making this cheesecake much simpler than traditional recipes
- Cookie butter adds a unique spiced flavor that elevates this beyond ordinary cheesecake
- The caramel layer creates a stunning visual presentation with minimal effort
- Can be made ahead of time, perfect for entertaining
- Smaller yield (4 servings) means less leftovers and perfect for intimate gatherings
Ingredients
- 1 ½ cups Biscoff cookie crumbs (or graham crackers)
- ¼ cup melted butter
- 16 oz cream cheese, softened
- ½ cup cookie butter (Biscoff spread)
- ½ cup brown sugar
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- 2 eggs (for baked version)
- ½ cup caramel sauce
- Whipped cream
- Extra Biscoff crumbs
Instructions
- Mix cookie crumbs & melted butter, then press into a springform pan or dessert cups. Chill for 15 minutes (or bake at 350°F (175°C) for 8 minutes for a firmer crust).
- Beat cream cheese, cookie butter, and brown sugar until smooth. Add heavy cream & vanilla, and mix until combined. (For baked version) Add eggs one at a time and mix on low speed.
- For baked: Bake at 325°F (163°C) for 40-45 minutes (until center is slightly jiggly). For no-bake: Refrigerate for 4 hours (or overnight) until set.
- Once chilled, drizzle with caramel sauce and top with whipped cream & extra cookie crumbs. Slice & Enjoy!
Tips & Variations
- For a firmer texture, refrigerate the cheesecake overnight before adding the caramel topping
- No cookie butter? Substitute with Nutella, peanut butter, or Biscoff spread
- Add a pinch of salt to the caramel sauce for a salted caramel variation
- For extra indulgence, fold 1/4 cup of white chocolate chips into the cheesecake batter
- Make individual servings by using a muffin tin with liners instead of a springform pan
- Swirl some of the caramel into the batter before baking for a marbled effect
Serving Suggestions
This Cookie Butter Caramel Cheesecake is delicious on its own, but for an extra special presentation, serve with a dollop of freshly whipped cream and a light dusting of cinnamon. For a complete dessert experience, pair with a small scoop of vanilla ice cream on the side and a cup of strong coffee to balance the sweetness.
If serving for a dinner party, pre-slice the cheesecake and arrange on individual dessert plates with a drizzle of additional caramel sauce in an artistic pattern around each slice.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- The cheesecake can be frozen (without caramel topping) for up to 1 month
- The center should be slightly jiggly when removed from the oven – it will set as it cools
- Allow cream cheese to fully soften at room temperature for at least 1 hour for the smoothest texture
FAQs
Can I make this cheesecake without a springform pan?
Yes! You can use a regular pie dish lined with parchment paper, though it may be slightly more difficult to remove clean slices.
Why did my cheesecake crack on top?
Cheesecakes typically crack from overmixing (incorporating too much air) or dramatic temperature changes. Don’t worry – the caramel topping will hide any imperfections!
Can I use store-bought caramel sauce?
Absolutely! Any quality caramel sauce works well in this recipe, though homemade will provide the richest flavor.
Is cookie butter the same as Biscoff spread?
Biscoff spread is a popular brand of cookie butter made from speculoos cookies. Either product works perfectly in this recipe.
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