Desserts · Part 1 of 3: Ingredients
Biscoff Cookie Butter Caramel Cheesecake with Chocolate Curls
- Prep
- Cook
- Total
- Serves
- 12
This Biscoff cookie butter cheesecake is the ultimate dessert for cookie butter lovers. It features a crunchy speculoos crust, a silky cookie butter cheesecake filling, a glossy melted cookie butter topping, and a shower of golden chocolate curls.
The combination of textures and flavors is unforgettable, and it's surprisingly straightforward to make.
If you love the spiced, caramelized flavor of Biscoff cookies, this cheesecake is made for you. The crust is a simple press-in mixture of crushed speculoos cookies and butter, while the filling is a rich and creamy blend of cream cheese, cookie butter, and a touch of vanilla.
The topping is a smooth layer of melted cookie butter, finished with whipped cream rosettes and chocolate curls. This dessert is perfect for holidays, birthdays, or any celebration that calls for something special.
Ingredients
Crust and Topping
- 2 cups crushed speculoos cookies
- 1/2 cup unsalted butter, melted
Filling
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup Biscoff cookie butter
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- 3 large eggs
Topping
- 1/2 cup golden blonde chocolate curls
- 1/2 cup Biscoff cookie butter, melted
- 1 cup whipped cream
Why this recipe works
The method here is designed to deliver a cheesecake that is both creamy and structurally sound. Starting with a press-in crust means no rolling or blind baking, and the use of cookie butter in the filling adds both flavor and stability.
The eggs are beaten in one at a time to create a smooth emulsion, and the low oven temperature helps the cheesecake set gently without cracking.
The topping of melted cookie butter not only adds a gorgeous glossy finish but also seals in moisture. The crushed speculoos crumbs around the rim provide a delightful crunch that contrasts with the silky filling.
The chocolate curls, made by grating a solid block of golden blonde chocolate, are a simple yet elegant garnish that elevates the presentation.
Notes and substitutions
Use full-fat cream cheese for the best texture and flavor. Let it soften at room temperature before beating to avoid lumps. The cookie butter should be at room temperature as well, so it blends smoothly into the batter. For the crust, any speculoos or Biscoff cookies work well; crush them finely for a compact base.
If you cannot find golden blonde chocolate, white chocolate is a fine substitute. The chocolate curls can be made ahead and stored in an airtight container in the refrigerator. When decorating, pipe the whipped cream rosettes just before serving to keep them looking fresh. The cheesecake can be stored in the refrigerator for up to five days.
- Biscoff cookie butter: Speculoos cookie butter or any cookie butter spread
- Golden blonde chocolate: White chocolate or milk chocolate
- Crushed speculoos cookies: Graham cracker crumbs mixed with a little cinnamon
- Heavy cream: Full-fat coconut cream for a slightly different richness
Equipment
- 9-inch springform pan
- Box grater
- Mixing bowls
- Electric mixer
- Spatula
- Piping bag with star tip
- Measuring cups and spoons