Biscoff Cookie Butter Caramel Cheesecake with Chocolate Curls Tips, FAQ & printable recipe

Tips for success

For the smoothest cheesecake, ensure all cold ingredients are at room temperature before mixing. This helps create a uniform batter without overworking the cream cheese.

If you notice lumps, press the batter through a fine-mesh sieve before pouring it into the crust.

To get clean slices, use a large, sharp knife and wipe it between cuts. Dip the knife in hot water, dry it, and then slice.

This will give you beautiful, professional-looking pieces. For an extra touch, serve each slice with a drizzle of warm cookie butter.

Variations

• Chocolate Swirl: Melt 1/2 cup of dark chocolate and swirl it into the cheesecake batter before baking. This adds a rich chocolate contrast to the spiced cookie butter flavor.
• Salted Caramel: Drizzle homemade or store-bought salted caramel sauce over the top before serving. The salt enhances the caramel notes of the cookie butter.
• Nutty Crunch: Add 1/2 cup of toasted, chopped pecans or hazelnuts to the crust mixture for extra crunch and a nutty flavor that pairs well with the spices.
• Espresso Twist: Dissolve 1 tablespoon of instant espresso powder in the heavy cream before adding it to the batter. This adds a subtle coffee flavor that complements the caramel.

Storage and make-ahead

Fridge

Store in the refrigerator, covered, for up to 5 days. Keep in an airtight container to prevent absorbing other odors.

Freezer

Freeze the cheesecake (without whipped cream topping) for up to 2 months. Wrap tightly in plastic wrap and then foil.

Reheat

This cheesecake is best served cold. If desired, warm individual slices in the microwave for 10 seconds to slightly soften the cookie butter topping.

Store the cheesecake in the refrigerator, covered, for up to 5 days. Keep it in an airtight container or wrap the pan tightly with plastic wrap.

The whipped cream rosettes may soften over time, so if you plan to keep leftovers, consider adding them just before serving.

The cheesecake can be made up to 2 days ahead. After it has cooled and chilled, keep it in the springform pan wrapped in plastic wrap.

Decorate with whipped cream and chocolate curls just before serving. The crust and filling hold up well, and the flavors actually deepen over time.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator. Let it sit at room temperature for 10 to 15 minutes to take the chill off, which enhances the flavors. Use a sharp knife to cut wedges, and wipe the blade between cuts for clean edges.

This cheesecake is rich, so a small slice goes a long way. Pair it with a cup of coffee or espresso to balance the sweetness. The cookie butter and speculoos flavors are perfect for autumn and winter, but it's delicious all year round.

Frequently asked questions

Recipe card

Biscoff Cookie Butter Caramel Cheesecake with Chocolate Curls

Prep 40 minCook 0 minRest 4 hTotal 4 h 40 minServes 12

Ingredients

• 2 cups crushed speculoos cookies
• 1/2 cup unsalted butter, melted
• 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
• 1/2 cup golden blonde chocolate curls
• 1/2 cup Biscoff cookie butter, melted
• 1 cup whipped cream

Instructions

1. In a medium bowl, combine the crushed speculoos cookies with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact it evenly. Set aside. Grate the block of golden blonde chocolate on the large holes of a box grater to create curls. Set aside.
2. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the cookie butter, vanilla extract, and heavy cream, beating until well combined. Add the eggs one at a time, beating just until incorporated after each addition. Be careful not to overmix.
3. Pour the cheesecake batter over the prepared crust. Smooth the top with a spatula. Pour the melted cookie butter over the top of the batter, using a spatula to spread it evenly to the edges. Sprinkle the crushed speculoos crumbs around the rim, pressing lightly so they adhere.
4. Place the springform pan on a baking sheet. Bake in a preheated 325°F (163°C) oven for 55 to 65 minutes, until the edges are set and the center is almost set but still slightly moist. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then remove and cool completely.
5. Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled. Once chilled, remove the sides of the springform pan. Pipe whipped cream rosettes around the top edge. Drizzle warm melted cookie butter over the top. Sprinkle with the chocolate curls and additional crushed speculoos crumbs if desired.
6. Slice the cheesecake into wedges and serve chilled. Each slice should show the crunchy crust, velvety filling, and glossy topping.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

620

Protein

8 g

Carbohydrates

45 g

Fat

46 g

Automatic estimate from the ingredient list, not laboratory-verified.