Stroopwafel Cheesecake starts with a buttery waffle cookie crust and a smooth, creamy vanilla cheesecake that bakes up silky smooth. Once chilled, it’s topped with a generous drizzle of homemade caramel sauce, creating that irresistible, slightly gooey layer. Mini stroopwafels and swirls of whipped cream finish it off for the ultimate treat.

Stroopwafel cheesecake is made with Trader Joe's butter waffle cookie crust, vanilla cheesecake filling, then topped with homemade caramel, whipped cream and mini stroopwafels.

I’ve always loved stroopwafels, and my son does too, so creating a cheesecake version felt like a no-brainer. I wanted something that combined that rich, caramel flavor with a creamy vanilla cheesecake, and using Trader Joe’s butter waffle cookies for the crust was a match made in heaven. After testing a few variations in my kitchen, this version quickly became a favorite in our house.

It’s a dessert that never fails to impress whether you’re serving it to family, friends, or keeping it all to yourself. For anyone who can’t resist caramel desserts, you might also love my Apple Crumble Cheesecake and Caramel Cookie Bars.

Why You’ll Love This Stroopwafel Cheesecake

  • Incredibly silky, smooth texture- combining cream cheese and sour cream creates a perfectly creamy, velvety cheesecake that melts in your mouth.
  • Buttery waffle cookie crust- rich, crisp, and slightly caramelized, these cookies make the most delicious crust.
  • Perfect balance of sweetness- I know when you hear the word caramel you might expect something overly sweet, but just a small amount of homemade caramel sauce on top adds the perfect touch without being over the top.
  • Great for special occasions- elegant enough to serve at a dinner party, yet simple enough to make anytime you’re craving cheesecake.
  • Beautifully decorated- just looking at the caramel topping with the mini stroopwafels and whipped cream makes you want to dive right in.
Sliced stroopwafel cheesecake topped with caramel sauce, whipped cream, and mini stroopwafels.

What Are Stroopwafels

If you’re not already familiar, stroopwafels are thin, round waffle cookies with a gooey caramel syrup sandwiched in the middle. They’re originally from the Netherlands, and their chewy, caramel-filled centers makes them irresistible on their own, or perfect for adding to desserts. They’re sweet, buttery, and perfect for this cheesecake.

Ingredients For Vanilla Cheesecake and Caramel Sauce

Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.

  • Butter waffle cookies- you can find these at Trader Joe’s, but you can also swap in graham crackers, Biscoff cookies, or any other buttery cookie you have.
  • Butter- used both in the crust and in the caramel sauce. Unsalted works best.
  • Sugar- I use white granulated sugar to sweeten the cheesecake and make the caramel topping.
  • Cream cheese- make sure to use full-fat cream cheese for the creamiest cheesecake. It should be softened to room temperature for at least 2 hours before mixing to avoid lumps and ensure a smooth texture.
  • Cornstarch- helps give the cheesecake structure so it bakes evenly and doesn’t crack or sink.
  • Vanilla- vanilla bean paste gives the best aromatic flavor, but vanilla extract works fine too.
  • Sour cream- adds fat and richness, making the cheesecake extra creamy. Make sure it’s also at room temperature.
  • Eggs- whole eggs are used to create that silky, rich filling. Room temperature eggs mix more easily into the batter.
  • Heavy cream- used in the homemade caramel sauce to make it rich, smooth, and perfectly pourable. For the whipped cream, make sure the heavy cream is well chilled.
  • Mini stroopwafels- you can usually find these at local grocery stores like Walmart, Walgreens, or Target. They’re the perfect size for topping each slice.
Close up of sliced stroopwafel cheesecake with dripping caramel sauce, whipped cream rosettes and mini stroopwafels.

Step By Step Instructions

This cheesecake takes sometime from start to finish, about 9 hours total, including prep, baking, and for the cheesecake and caramel to chill in the fridge. For best results, start early in the morning if you want to serve it for dinner. I usually make it the day before and refrigerate it overnight so the texture is perfectly creamy and set.

The Cheesecake

9-inch springfrom pan lined with parchment circle.
Start by preheating your oven to 350℉. Lightly spray a 9-inch springform pan and line the bottom with a parchment round.
Trader Joe's butter waffle cookies inside food processor.
Then, place the butter waffle cookies in a food processor.
Finely ground butter waffle cookies.
Blend until they form fine crumbs.
Ground butter waffle cookies with sugar and melted butter.
Transfer the cookie crumbs to a bowl, then add the sugar and melted butter.
Butter waffle cookie crust.
Mix the cookie crumbs until they are completely coated and resemble wet sand.
Butter waffle cookie crust pressed into springform pan.
Press the mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool completely.
Whipped cream cheese with sugar.
Reduce oven temperature to 300℉. In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy.
Whipped cream cheese, sugar, sour cream, cornstarch, and heavy cream.
Then, add the sour cream, cornstarch, and heavy cream. Mix until combined.
Whipped cream cheese with vanilla bean paste and eggs.
Next, add the eggs one at a time, followed by the vanilla bean paste, mixing just until incorporated.
Cheesecake batter poured into springform pan. Then, placed in a larger cake pan.
Pour the cheesecake batter over the cooled crust and smooth top. Then, place the springform pan into a larger cake pan (for this recipe, I use a 10-inch round cake pan).
Cheesecake placed into roasting pan for water bath.
Then, set both pans inside a roasting pan. Place inside the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
Baked vanilla cheesecake.
Bake for about 90 minutes, until the edges are set and the center still has a slight jiggle. Once the cheesecake is done baking, turn off the oven and crack the door open slightly. Let it sit in the oven for 30 minutes without disturbing it.

Homemade Caramel Sauce

Sugar and water.
In a saucepan, combine the sugar and water, stirring until the sugar is dissolved.
Bubbling sugar and water for the caramel sauce.
Let it cook over medium heat. The mixture will begin to bubble and turn clear as the sugar cooks.
Sugar turned amber color.
Continue cooking the sugar until it turns a light golden color, similar to honey. If you notice any sugar crystallizing along the sides of the pan, dip a pastry brush in water and gently brush down the edges to keep it smooth.
Butter added to caramelized sugar mixture.
Once it reaches a rich amber color, carefully add the butter.
Heavy cream, salt, and vanilla added to caramelized sugar.
Then, remove from the heat, and whisk in the heavy cream, salt, and vanilla, stirring until smooth.
Finished caramel sauce.
Let the caramel cool until thickened but still pourable before using.

Finish and Decorating

Homemade caramel sauce spread over the top of stroopwafel cheesecake.
Start by pouring the caramel sauce over the top of the cheesecake, gently spreading it out toward the edges.
Whipped cream topping for stroopwafel cheesecake.
Next, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Piped whipped cream rosettes on top of caramel cheesecake.
Transfer the whipped cream to a piping bag fitted with a star tip, then pipe rosettes around the top.
Mini stroopwafels decorated on top of cheesecake.
Finish by placing the mini stroopwafels on top, nestling them between the whipped cream for the final touch.

Tips For Success

  • Use a springform pan- a springform pan has two pieces; a flat, circular bottom and removable sides that latch open and close. This makes it ideal for cheesecakes because it’s easy to remove the sides without damaging the cake.
  • Bring wet ingredients to room temperature- make sure your cream cheese, sour cream, heavy cream, and eggs are all at room temperature before mixing. This helps everything combine smoothly and prevents lumps.
  • Don’t over mix the batter- over mixing incorporates too much air, which can cause the cheesecake to crack or sink as it bakes. Once you add the eggs, mix just until combined.
  • Bake in a water bath- I have never liked wrapping my cheesecakes in foil and placing it in a water bath. Water just always finds a way in and completely ruins my cheesecake. Instead, I use a 9-inch springform pan for the cheesecake, then place it in a 10-inch cake pan, and then set both into a roasting pan. I fill the roasting pan with hot, boiling water about halfway up the sides. This creates a moist oven environment that prevents cracks and helps the cheesecake bake evenly.
  • Gradual cooling- after baking, turn off the oven and leave the cheesecake undisturbed in a slightly open oven for 30 minutes. This slow cooling prevents cracking and allows the filling to set gently. Then, let it cool completely at room temperature before refrigerating.
  • Chill thoroughly- refrigerate the cheesecake for at least 8 hours, but ideally overnight.
Close up of stroopwafel cheesecake with caramel sauce.

Stroopwafel Cheesecake FAQ’s

Do I have to prebake the crust?

Yes, pre-baking the crust gives it a lightly crisp texture and helps it hold up under the heavy, creamy cheesecake filling. It also helps prevent the crust from getting soggy.

Can I make the caramel sauce ahead of time?

Yes! The caramel sauce can be made a day or two in advance. Let it cool completely, then store it in an airtight container in the refrigerator. When you’re ready to use it, gently warm it in the microwave so it’s pourable, but not hot.

How do I know when the cheesecake is done?

Use the jiggle test! The edges should be set, but the center will have a slight wobble when you gently shake the pan. It will also continue to cook and set up during the cooling process.

What’s the best way to slice this caramel cheesecake?

To get perfectly clean slices, use a sharp knife and warm the blade under hot water before cutting. Wipe the knife between each slice instead of just sliding it through the cheesecake. This prevents the caramel and cheesecake from sticking and keeps each piece looking smooth and neat.

How do I store this cheesecake?

Keep the cheesecake covered in the refrigerator for up to 4-5 days. For longer storage, wrap the entire cheesecake tightly in plastic wrap, then cover it with foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cheesecake in the refrigerator for several hours or overnight. Note: I’d wait to add the caramel and whipped cream if you’re planning to freeze the cheesecake. Save those for just before serving.

More Irresistible Cheesecake Recipes

Strawberry and White Chocolate Cheesecake

Berry Crumble Cheesecake

Chocolate Ganache Cheesecake

Creamy Honey Cheesecake

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Stroopwafel Cheesecake

Kristen-The Epicurean Mouse
Servings: 14 slices
Prep Time: 45 minutes
Cook Time: 2 hours
Chill Time: 8 hours
Total Time: 10 hours 45 minutes
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Stroopwafel Cheesecake starts with a buttery waffle cookie crust and a smooth, creamy vanilla cheesecake that bakes up silky smooth. Once chilled, it's topped with a generous drizzle of homemade caramel sauce, creating that irresistible, slightly gooey layer. Mini stroopwafels and swirls of whipped cream finish it off for the ultimate treat.

Ingredients
 

Butter Waffle Crust

  • 1 1/2 cups Trader Joe's butter waffle cookie crumbs
  • 1 tbsp white granulated sugar
  • 5 tbsp unsalted butter, melted

Vanilla Cheesecake

  • 32 oz full-fat cream cheese, softened
  • 1 1/2 cups white granulated sugar
  • 1 cup full-fat sour cream, room temperature
  • 1/4 cup heavy cream , room temperature
  • 2 tbsp cornstarch
  • 4 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • mini stroopwafels , for garnish

Homemade Caramel Sauce

  • 1 cup white granulated sugar
  • 1/4 cup water
  • 6 tbsp unsalted butter, room temperature, cut into pieces
  • 1/2 cup heavy cream, room temperature
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Vanilla Whipped Cream

  • 1 1/2 cups heavy cream, chilled
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract

Instructions
 

Butter Waffle Crust

  • Start by preheating your oven to 350℉. Lightly spray a 9-inch springform pan and line the bottom with a parchment round.
  • Then, place the butter waffle cookies in a food processor and blend until they form fine crumbs.
  • Transfer the cookie crumbs to a bowl, then add the sugar and melted butter.
  • Press the mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool completely.

Vanilla Cheesecake

  • Reduce oven temperature to 300℉. In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy.
  • Then, add the sour cream, cornstarch, and heavy cream. Mix until combined.
  • Next, add the eggs one at a time, followed by the vanilla bean paste, mixing just until incorporated.
  • Pour the cheesecake batter over the cooled crust and smooth top.
  • Place the springform pan into a larger cake pan (for this recipe, I use a 10-inch round cake pan).
  • Then, set both pans inside a roasting pan. Place inside the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
  • Bake for about 90 minutes, until the edges are set and the center still has a slight jiggle. Once the cheesecake is done baking, turn off the oven and crack the door open slightly. Let it sit in the oven for 30 minutes without disturbing it. After, remove the cheesecake and let it cool completely at room temperature. Then, transfer it to the refrigerator and chill for at least 8 hours, or overnight for best results.

Homemade Caramel Sauce

  • In a saucepan, combine the sugar and water, stirring until the sugar is dissolved.
  • Let it cook over medium heat. The mixture will begin to bubble and turn clear as the sugar cooks.
  • Continue cooking the sugar until it turns a light golden color, similar to honey. If you notice any sugar crystallizing along the sides of the pan, dip a pastry brush in water and gently brush down the edges to keep it smooth.
  • Once it reaches a rich amber color, carefully add the butter. Then, remove from the heat, and whisk in the heavy cream, salt, and vanilla, stirring until smooth. Let the caramel cool until thickened but still pourable before using.

Finish and Decorating

  • Start by pouring the caramel sauce over the top of the cheesecake, gently spreading it out toward the edges.
  • Next, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  • Transfer the whipped cream to a piping bag fitted with a star tip, then pipe rosettes around the top.
  • Finish by placing the mini stroopwafels on top, nestling them between the whipped cream for the final touch.
Calories: 782kcal, Carbohydrates: 64g, Protein: 9g, Fat: 56g, Saturated Fat: 32g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 189mg, Sodium: 370mg, Potassium: 187mg, Fiber: 0.3g, Sugar: 51g, Vitamin A: 1899IU, Vitamin C: 0.4mg, Calcium: 118mg, Iron: 1mg
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