This Cookie Butter Caramel Cheesecake began as an experiment in comfort. I have always loved the warm spice and toffee notes of Biscoff spread and one winter evening I decided to fold it into classic cream cheese filling. The result was a dessert that felt familiar and new at once. The filling is luxuriously smooth with a gentle spiced sweetness, the crust provides a toasted crunch, and the caramel and whipped cream add the finishing flourish you dream about on special occasions. This cheesecake has become my go to when guests arrive for holidays and simple get togethers.

I first made this recipe after a holiday cookie swap left me with extra Biscoff jars on the counter. The first slice disappeared before it reached the table. Since then I have refined timing, chilling, and the caramel finish to create a version that sets beautifully and slices cleanly. It shines both as a showstopper at a celebration and as the cozy finale to a quiet family dinner. I love how the cookie butter flavor carries through without overpowering the tang of the cream cheese. The texture balances silky and dense while still feeling light enough to enjoy a second slice on rare indulgent days.

Ingredients

• Crust: 1 1/2 cups Biscoff cookie crumbs or graham cracker crumbs. Use finely processed crumbs for the best compact crust. Biscoff crumbs emphasize the spiced flavor and pair perfectly with the filling.
• Melted butter: 1/4 cup unsalted butter. Melted and slightly cooled so it binds the crumbs without cooking the crust when pressed into the pan.
• Cream cheese: 16 ounces full fat cream cheese at room temperature. Full fat provides the smoothest texture and best mouthfeel, so let it sit out until fully softened.
• Cookie butter: 1/2 cup Biscoff spread. Stir before measuring to ensure even texture; this gives the filling its signature spiced caramel notes.
• Brown sugar: 1/2 cup packed. Light brown sugar adds molasses depth and helps with a tender set in the baked version.
• Heavy whipping cream: 1/2 cup cold. Adds richness and a silkier texture to the filling, especially important for the no bake version.
• Vanilla extract: 1 teaspoon. Use pure vanilla for cleaner flavor and a subtle backbone to the cheesecake flavors.
• Eggs: 2 large eggs. Included for the baked version to help the filling set; if you prefer no bake omit eggs and follow chilling instructions.
• Topping: 1/2 cup caramel sauce, whipped cream for piping, and extra Biscoff crumbs for garnish. Homemade caramel works beautifully here for an extra indulgent finish.

Instructions

Prepare the crust: Combine 1 1/2 cups Biscoff crumbs and 1/4 cup melted butter in a bowl. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9 inch springform pan and up the sides slightly if you like a thicker edge. Chill for 15 minutes to set the butter. For a firmer, slightly toasted crust bake at 350 degrees Fahrenheit for 8 minutes then cool completely before filling. Make the filling: In a large bowl beat 16 ounces room temperature cream cheese with 1/2 cup cookie butter and 1/2 cup packed brown sugar until smooth and free of lumps. Scrape the bowl frequently to ensure even texture. Add 1/2 cup heavy whipping cream and 1 teaspoon vanilla extract and beat on low until combined. For the baked version add 2 large eggs one at a time and mix on low speed to avoid incorporating excess air which can cause cracking. Assemble and bake or chill: Pour the filling over the chilled crust and smooth the top with a spatula. For baked: place the pan on a middle rack in a preheated oven at 325 degrees Fahrenheit and bake 40 to 45 minutes until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door and let the cheesecake cool inside for 30 minutes to reduce sinking. For no bake: cover and refrigerate for at least 4 hours or overnight until firm. Chill and finish: Once completely chilled, run a thin knife around the edge before releasing the springform rim to achieve clean slices. Drizzle 1/2 cup caramel sauce across the top, pipe or dollop whipped cream, and sprinkle extra Biscoff crumbs for texture. Slice with a hot, dry knife wiped between cuts for neat pieces.

Storage Tips

Store leftover cheesecake in the refrigerator covered with plastic wrap or in an airtight container for up to five days. For longer storage slice and freeze on a tray until solid then wrap individual slices tightly in plastic and a layer of aluminum foil. Thaw in the refrigerator overnight. To refresh chilled slices, let them sit at room temperature for 15 to 20 minutes before serving so the texture softens and the flavors open. Avoid leaving the cheesecake at room temperature for more than two hours if it contains dairy and eggs.

Ingredient Substitutions

If you cannot find Biscoff spread use an equal amount of other cookie butter brands or speculoos style spreads. For a nutty twist swap half the cookie butter with smooth peanut butter but reduce added sugar by one to two tablespoons. For a lower fat option use light cream cheese and reduced fat heavy cream substitute but expect a slightly less rich mouthfeel and firmer set. To make the crust gluten free use gluten free graham cracker crumbs in equal volume and ensure your cookie spread is certified gluten free.

Serving Suggestions

Serve slices with an extra drizzle of warm caramel sauce and a dollop of freshly whipped cream. Add a spoonful of toasted pecans or crushed Biscoff cookies on the side for crunch. This dessert pairs beautifully with strong coffee, an espresso martini, or a late harvest white wine. For a party platter, arrange thin slices with small spoons of caramel and fresh berries to cut the sweetness. For holidays, garnish with a sprinkle of flaky sea salt to balance the sugar and highlight the cookie butter notes.

Cultural Background

The flavors here are inspired by the speculoos tradition from Belgium and the Netherlands where spiced biscuits are a holiday staple. Biscoff biscuits and their spread have become popular internationally and pair naturally with the creamy profiles of American style cheesecakes. This dessert is a fusion in the best way combining European spiced cookie character with classic American dessert technique. Over recent years cookie butter has moved from a niche pantry item to a beloved ingredient used by pastry chefs and home bakers alike.

Seasonal Adaptations

In cooler months emphasize warming spices by adding a pinch of ground cinnamon and a quarter teaspoon nutmeg to the filling. In summer lighten the presentation by topping with fresh berries and a thinner caramel glaze. For holiday occasions add a swirl of melted dark chocolate into the top layer before chilling. Mini no bake versions make a great summer party option when you prepare individual portions in small jars and chill for a reliable set.

Meal Prep Tips

Make the crust up to three days in advance and store wrapped in the refrigerator. The filling can be mixed and refrigerated for 24 hours before pouring over the crust, though bring it back to room temperature and rewhip briefly to restore smoothness. For quick assembly use individual dessert cups instead of a springform pan; they chill faster and are great for grab and go servings. Label and date frozen portions and rotate stock using older portions first for best quality.

This cheesecake is about more than flavor; it is a comforting ritual of mixing, cooling, and sharing. Whether you make it for a special gathering or a quiet evening at home, I hope it becomes one of your favorite desserts to return to and adapt. Enjoy every slice and make it your own.