Indulge in the rich, creamy, and luxurious flavors of this Turtle Cheesecake with a Biscoff cookie crust. Featuring layers of buttery caramel, silky chocolate ganache, and crunchy pecans atop a creamy cheesecake filling, this dessert is a showstopper. Perfect for celebrations, holidays, or anytime you’re craving an elevated treat, this recipe will impress family and friends alike.
Ingredients
Caramel Sauce:
- 1 cup of firmly packed brown sugar – Choose between light or dark.
- ½ cup of heavy cream – Adds a rich, smooth texture.
- 5 tablespoons butter – Cubed; salted or unsalted.
- 1 tablespoon vanilla extract – Adds depth.
- A small pinch of salt – Only if you’re not using unsalted butter.
Chocolate Ganache:
- ½ cup semi-sweet chocolate chips – Smooth and rich.
- ½ cup of heavy cream – To create a smooth, shiny texture.
Biscoff Cookie Crust:
- 2½ cups Biscoff cookies, crushed – About 32 cookies or one 8.8-ounce package.
- ⅓ cup pecans, chopped or crushed – Adds texture and nuttiness.
- 4 tablespoons brown sugar – Light or dark.
- 7 tablespoons melted butter – Salted or unsalted.
Cheesecake Filling:
- 32 ounces cream cheese – Full-fat, at room temperature.
- ½ cup caramel sauce – Prepared earlier.
- ½ cup granulated sugar – For sweetness.
- ½ cup brown sugar – Light or dark.
- 4 large eggs – At room temperature.
- 1 teaspoon vanilla extract – Enhances flavor.
- ¾ cup sour cream – At room temperature for smooth blending.
Topping:
- ½ cup caramel sauce – Prepared earlier.
- ½ cup semi-sweet chocolate chips – For drizzling.
- ⅓ cup heavy cream – For chocolate drizzle.
- ½ cup chopped pecans – For garnish.
Instructions
Step 1: Make the Caramel Sauce
- In a saucepan over medium heat, combine the brown sugar, heavy cream, and butter.
- Stir continuously until the mixture thickens, about 5–7 minutes.
- Remove from heat and stir in the vanilla extract and a pinch of salt (if using unsalted butter). Set aside to cool.
Step 2: Prepare the Biscoff Crust
- Set the oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
- In a bowl, mix the crushed Biscoff cookies, pecans, brown sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
Step 3: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the caramel sauce, granulated sugar, and brown sugar, mixing until combined.
- Add the eggs one at a time, beating just until incorporated to avoid overmixing.
- Mix in the vanilla extract and sour cream until smooth.
- Pour the cheesecake batter over the cooled crust, spreading evenly.
Step 4: Bake the Cheesecake
- Wrap the bottom of the springform pan with aluminum foil and place it in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 60–70 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, remove it from the water bath and refrigerate for at least 4 hours or overnight.
Step 5: Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan or microwave until just before boiling.
- Pour the hot cream over the chocolate chips in a bowl and let sit for 1 minute.
- Stir until smooth and glossy.
Step 6: Assemble the Cheesecake
- Pour the caramel sauce evenly over the top of the chilled cheesecake.
- Drizzle the chocolate ganache over the caramel layer.
- Sprinkle the chopped pecans on top for garnish.
Conclusion
This Turtle Cheesecake with a Biscoff cookie crust is the ultimate dessert for any chocolate, caramel, and pecan lover. Its layers of textures and flavors create a stunning masterpiece that’s perfect for sharing (or savoring alone!). Whether served at a holiday gathering or a special occasion, this cheesecake is guaranteed to be the centerpiece of your dessert table.