Caramel Cookie Butter Treat (Printable Version)
Creamy cheesecake hugged by a Biscoff cookie crust, drizzled with caramel and whipped cream. Ideal for fans of cookie butter!
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted
02 -
1 1/2 cups of crushed Biscoff cookies (or graham crackers)
→ Cheesecake Filling
03 -
8 ounces of cream cheese, brought to room temperature
04 -
1/2 cup brown sugar
05 -
1 teaspoon of vanilla
06 -
1/2 cup of cookie butter spread (Biscoff)
07 -
1/2 cup of heavy cream
08 -
Two eggs, optional for baked version
→ Topping
09 -
Whipped cream for garnishing
10 -
Extra crushed Biscoff bits
11 -
1/2 cup of caramel sauce
# Steps:
01 -
Blend the cookie crumbs and melted butter. Press firmly into the bottom of dessert cups or a springform tin. Chill for at least 15 minutes. If you'd like it firmer, bake for about 8 minutes at 350°F (175°C).
02 -
Cream together the softened cream cheese, cookie butter, and sugar until it's smooth. Blend in the vanilla and whipping cream until it's combined. If baking, gently mix in eggs, one at a time, using the lowest mixer setting.
03 -
To bake: Place in a 325°F (163°C) oven for 40-45 minutes, making sure the center stays a bit wobbly. For no-bake: Chill in the refrigerator for at least 4 hours, or overnight for the best set.
04 -
Take it out of the cooler (or oven, once cooled) and drizzle with caramel. Add whipped cream on top and a handful of cookie crumbs before serving. Slice and dig in!
# Notes:
01 -
For deeper flavor, leave it to chill overnight.
02 -
Make your own caramel sauce if you want extra decadence.
03 -
Use crushed cookies as a final crunchy topping.