Turtle Cheesecake with Biscoff Cookie Crust

Why You’ll Love This Recipe

Turtle Cheesecake with Biscoff Cookie Crust is an indulgent and rich dessert that brings together the irresistible combination of creamy cheesecake, crunchy pecans, gooey caramel, and silky chocolate—all sitting atop a spiced, buttery Biscoff cookie crust. The Biscoff cookies add a unique twist to the traditional graham cracker crust, with their deep caramelized flavor complementing the sweetness of the cheesecake. Perfect for special occasions or when you’re craving something truly decadent, this cheesecake is sure to become a favorite for chocolate, caramel, and nut lovers alike.

Ingredients

For the crust:

• 1 1/2 cups Biscoff cookie crumbs (about 20 cookies, crushed)

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream

• 1/4 cup heavy cream

• 1/4 cup all-purpose flour

• Pinch of salt

For the topping:

• 1 cup pecan halves, toasted

• 1/2 cup caramel sauce (store-bought or homemade)

• 1/2 cup semisweet chocolate chips

• 1/4 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:

   • Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

   • In a medium bowl, combine the Biscoff cookie crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

   • Press the mixture firmly into the bottom of the prepared pan, creating an even layer.

   • Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

2. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.

   • Add the eggs one at a time, mixing well after each addition.

   • Stir in the vanilla extract, sour cream, heavy cream, flour, and a pinch of salt. Beat until fully combined and smooth.

   • Pour the cheesecake filling into the cooled Biscoff cookie crust and smooth the top with a spatula.

3. Bake the cheesecake:

   • Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. The center will firm up as it cools.

   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.

   • After 1 hour, remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

4. Prepare the topping:

   • While the cheesecake is cooling, toast the pecans. To toast the pecans, spread them out on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until fragrant. Be sure to watch them closely to avoid burning.

   • Once toasted, set the pecans aside to cool.

   • In a small saucepan, heat the caramel sauce over low heat until warmed through. If you’re using store-bought caramel sauce, you can also heat it in the microwave.

   • In a separate bowl, melt the semisweet chocolate chips with the heavy cream over a double boiler or in the microwave in short bursts, stirring until smooth.

5. Assemble the cheesecake:

   • Once the cheesecake is fully chilled, pour the warm caramel sauce evenly over the top, leaving a small border around the edges.

   • Sprinkle the toasted pecans on top of the caramel layer.

   • Drizzle the melted chocolate over the pecans and caramel in a crisscross pattern for a beautiful finish.

6. Serve:

   • Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.

   • Slice and serve chilled, and enjoy the decadent, indulgent flavors of this Turtle Cheesecake!

Servings and Timing

• Servings: 10-12 slices

• Prep time: 30 minutes

• Cook time: 55-65 minutes

• Cooling time: 1 hour (in the oven) + 4 hours refrigeration

• Total time: 6 hours 30 minutes to overnight

Variations

• Chocolate Ganache Topping: Instead of melting chocolate chips with heavy cream, make a rich chocolate ganache by heating 1/2 cup of heavy cream and pouring it over 1 cup of semisweet chocolate chips. Let it sit for a minute before stirring until smooth, then pour it over the cheesecake for a thicker, richer topping.

• Nut-Free Version: Skip the pecans and use crushed Biscoff cookies, chocolate chips, or a layer of fruit preserves for a different topping.

• Caramel Pecan Cheesecake Bars: For an easier-to-serve version, make this cheesecake in a 9×13-inch baking pan, slice into bars, and drizzle with the caramel sauce and chocolate after it has set.

Storage/Reheating

Store leftover Turtle Cheesecake with Biscoff Cookie Crust in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served cold, and you don’t need to reheat it. You can freeze the cheesecake (without toppings) for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw it in the refrigerator before serving. Add the caramel, pecans, and chocolate drizzle after thawing.

FAQs

Can I make this cheesecake without a springform pan?

Yes, you can use a regular 9-inch round cake pan, but keep in mind it may be harder to remove the cheesecake from the pan. Line the pan with parchment paper to make it easier to lift the cheesecake out after it has set.

Can I use a different type of cookie for the crust?

You can substitute the Biscoff cookies with other cookies like graham crackers, chocolate wafer cookies, or even Oreos for a unique twist on the crust.

How do I prevent cracks in my cheesecake?

To prevent cracks, make sure you don’t overbake the cheesecake. The center should still jiggle slightly when gently shaken. Gradually cool the cheesecake in the oven, and refrigerate it properly to avoid temperature changes.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time. It actually tastes better after sitting in the fridge overnight as the flavors have time to meld together.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Be sure to wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator overnight before serving and then add the toppings.

Conclusion

Turtle Cheesecake with Biscoff Cookie Crust is the ultimate indulgence, combining the smooth, creamy cheesecake filling with the irresistible flavors of caramel, pecans, and chocolate—all sitting on a buttery Biscoff cookie crust. Whether you’re serving it for a holiday celebration, a special occasion, or just treating yourself, this dessert is sure to wow your guests with its rich, luxurious flavors and beautiful presentation.