Turtle Cheesecake with Biscoff Cookie Crust
Turtle Cheesecake with Biscoff Cookie Crust combines the rich flavors of caramel, chocolate, and toasted nuts with the creamy texture of cheesecake, all sitting on a spiced Biscoff cookie crust. It’s the perfect indulgent treat for any special occasion.
- Prep Time: 25 minutes
- Cook Time: 55-60 minutes
- Total Time: 6 hours 25 minutes to overnight
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
1 1/2 cups Biscoff cookie crumbs (crushed Biscoff cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/4 cup heavy cream
1/4 cup all-purpose flour
Pinch of salt
For the topping:
1/2 cup caramel sauce (store-bought or homemade)
1/2 cup chocolate ganache or melted chocolate
1 cup toasted pecans (or walnuts)
Whipped cream (optional, for garnish)
Instructions
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. Combine Biscoff cookie crumbs, sugar, and melted butter, then press into the pan. Bake for 8-10 minutes, then cool.
- Prepare the filling: Beat softened cream cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, heavy cream, flour, and salt until combined.
- Bake the cheesecake: Pour the filling into the cooled crust and smooth the top. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and cool for 1 hour, then refrigerate for at least 4 hours, or overnight.
- Prepare the topping: Drizzle caramel sauce and melted chocolate over the chilled cheesecake. Sprinkle with toasted pecans and garnish with whipped cream, if desired.
- Serve: Carefully remove the cheesecake from the springform pan and transfer to a serving platter. Slice and serve chilled.
Notes
- For a more intense flavor, add a pinch of sea salt on top of the caramel sauce for a salted caramel twist.
- This cheesecake tastes even better after being chilled overnight.
- Store leftover cheesecake in an airtight container for up to 5 days or freeze for up to 2 months (without the toppings).
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
