Biscoff Cheesecake Recipe for Cookie Butter Lovers (Print Version)
Biscoff Cheesecake features a crunchy cookie crust, creamy cookie butter filling, and a luscious Biscoff topping. A dream dessert for cookie butter fans.
# Recipe Info:
Prep Time: 40 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 110 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Cookie Crust
01 -
9 oz Biscoff cookies
02 -
1/2 cup unsalted butter, melted
03 -
2 tbsp granulated sugar
04 -
Pinch of salt
→ Velvety Cheesecake Filling
05 -
32 oz full-fat cream cheese, softened
06 -
1 1/4 cups granulated sugar
07 -
4 large eggs, room temperature
08 -
1/2 cup full-fat sour cream
09 -
1 tsp vanilla extract
10 -
1/2 cup smooth Biscoff cookie butter
→ Decadent Biscoff Swirl & Topping
11 -
1/2 cup smooth Biscoff cookie butter
12 -
1/4 cup heavy cream
13 -
1/4 cup crushed Biscoff cookies, for garnish
# Instructions:
01 -
Crush 9 oz Biscoff cookies finely. In a bowl, combine with 1/2 cup unsalted butter, melted, 2 tbsp granulated sugar, and a pinch of salt. Press firmly into the bottom of a 9-inch springform pan. Bake at 325°F for 10 minutes. This forms the base for your Biscoff Cheesecake: Ultimate Dessert for Cookie Butter Lovers.
02 -
Reduce oven temperature to 300°F. In a large bowl, beat 32 oz full-fat cream cheese, softened, with 1 1/4 cups granulated sugar until smooth and creamy, scraping down the sides. Ensure no lumps remain for a velvety texture.
03 -
Beat in 4 large eggs, room temperature, one at a time, mixing just until combined after each. Stir in 1/2 cup full-fat sour cream, 1 tsp vanilla extract, and 1/2 cup smooth Biscoff cookie butter until fully incorporated. Do not overmix.
04 -
Pour the filling over the prepared crust. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. This is crucial for the perfect Biscoff Cheesecake: Ultimate Dessert for Cookie Butter Lovers.
05 -
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This slow cooling helps prevent cracks, ensuring a beautiful Biscoff Cheesecake: Ultimate Dessert for Cookie Butter Lovers. Remove from the water bath, cool completely, then refrigerate for at least 6 hours, preferably overnight.
06 -
In a small microwave-safe bowl, combine 1/2 cup smooth Biscoff cookie butter and 1/4 cup heavy cream. Microwave in 15-second intervals, stirring until smooth and pourable. This creates the decadent swirl and topping.
07 -
Once chilled, remove the Biscoff Cheesecake: Ultimate Dessert for Cookie Butter Lovers from the springform pan. Pour the warm Biscoff topping over the top, spreading evenly or creating a decorative swirl. Garnish with 1/4 cup crushed Biscoff cookies just before serving.
# Notes:
01 -
Room temperature ingredients are key for a smooth, lump-free cheesecake batter. Cold cream cheese or eggs can lead to a lumpy texture.
02 -
Store leftover Biscoff Cheesecake covered in the refrigerator for up to 5 days. It also freezes well for up to 2 months; thaw overnight in the fridge.
03 -
For clean slices, dip your knife in hot water and wipe clean between each cut. Serve chilled for the best texture and flavor.
04 -
For an extra crunch, add a layer of whole Biscoff cookies on top of the crust before adding the filling.
# Tools You'll Need:
01 -
9-inch springform pan
02 -
food processor
03 -
stand mixer (or hand mixer)
04 -
large mixing bowls
05 -
rubber spatula
06 -
measuring cups and spoons
07 -
parchment paper
# Nutrition Facts (Per Serving):
Calories: 702 kcal
Total Fat: 38 g
Total Carbohydrate: 65 g
Protein: 8 g