If you’re a fan of Biscoff cookies, you’ll love the taste of this fresh and flavorful Biscoff Cheesecake. It’s the perfect dessert to serve for all kinds of occasions, including the holiday season.
Homemade Biscoff Cheesecake
Have you always loved the taste of delicious Biscoff cookies? You may enjoy eating them with a cup of hot coffee or tea in the morning. If they’re one of your favorite cookies to eat, you’ll love the incredible taste of this delicious Biscoff Cheesecake recipe. It’s creamy, decadent, and full of cookie butter flavor!
Why You’ll Love this Cookie Butter Cheesecake Recipe:
- DELICIOUS CRUST: The cheesecake has the perfect homemade crust made with sugar, butter, and Biscoff cookies.
- EASY TO MAKE: It’s easy to assemble this flavorful cheesecake and prepare it for different occasions.
- SPECIAL OCCASION READY: The Biscoff Cheesecake is the perfect dessert to bring with you to any holiday parties you plan on attending because everyone will love it!
The Biscoff Cheesecake is such a simple yet delicious recipe to prepare for different occasions. If you love cookie butter, you are going to love this easy cheesecake!
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How to make Biscoff Cheesecake
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- Prepare the crust by combining the Biscoff cookie crumbs with sugar and then adding the melted butter, mixing until you have a wet sand consistency.
- Press the crust into the bottom of the pan, bake for 15 minutes, and then let it cool on a rack while you prepare your cheesecake filling.
- Make the cheesecake by combining cream cheese with sugar in a bowl of the stand mixer, beating for about two minutes before tossing in the Biscoff butter, sour cream, heavy cream, and salt.
- Beat these ingredients for a minute, add your eggs, beat again, and then add flour, mixing all your ingredients together before pouring the batter into your pan and smoothing it over the crust.
- Place foil around the sides and bottoms of the pan and set it in a larger baking dish filled with an inch of water, and then place in the oven to bake for 90 minutes.
- Tent a piece of foil over the cheesecake to keep it from browning. After you’ve baked it, let it sit in the oven with the oven turned off and the door closed for an hour to set.
- Next, prepare your Biscoff layer by heating the cookie batter for 30 seconds, pouring it over the cheesecake, and spreading it to the edges.
- Place your cheesecake in the fridge to chill for eight hours.
Recipe Notes
- Sour Cream: In the cheesecake batter, plain yogurt (Greek or regular) can be used in place of sour cream.
- Flour: In the cheesecake batter, 1¾ tablespoons of cornstarch may be used in place of 2½ tablespoons of flour.
Biscoff cookies are a type of shortbread cookie with a hint of caramel added to them. Biscoff cookies are sometimes referred to as cookie butter cookies because they have a similar taste to the Trader Joe’s famous Speculoos cookie butter!
You can buy Biscoff cookies and cookie butter at most local grocery stores. If not, you can order them on Amazon.
The best pan to use is a 9-inch springform pan.
Wrap the cheesecake in plastic wrap and then aluminum foil before putting it in the freezer to store it.
Cookie butter is similar to Nutella in texture, but tastes like a crushed up cookie. It is sweet and creamy and it’s easy to see why it’s such a popular treat!
Tips!
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
This cheesecake incorporates the delicious flavor of cookie butter in the batter as well as the crust. If you know someone who is a fan of cookie butter or Biscoff cookies, they will love this cheesecake!
Can I make this cheesecake with a graham cracker crust?
Yes, you can do that if you’d prefer, but then it won’t have the same taste that the Biscoff cookies add to it.
What is the best way to crush up Biscoff cookies for the crust?
Place the cookies in a sandwich bag and roll over them with a rolling pin. You can also pulse them in a food processor.
What toppings go well with Biscoff cheesecake?
Crushed nuts, sliced strawberries, fresh raspberries, and even a caramel drizzle would all pair well with the Biscoff Cheesecake.
More Cheesecake Recipes we Love
- Snickerdoodle Cheesecake
- No Bake Cheesecake
- Chocolate Cheesecake
- Sweet Potato Cheesecake
- New York Cheesecake
- Basque Cheesecake
- Sopapilla Cheesecake Bars
- Salted Caramel No-Bake Cheesecake
- Chocolate Peanut Butter Cheesecake
Enjoy the incredible taste of the Biscoff Cheesecake. You can make it from scratch using cream cheese, sugar, Biscoff cookies, and other fresh and tasty ingredients. Everyone will love this decadent cookie butter inspired dessert!
More Holiday Desserts to Try:
- Cranberry Bliss Bars
- French Silk Pie
- Hershey Kiss Cookies
- Strawberry Pound Cake
- Crockpot White Chocolate Haystacks
- Salted Caramel Chocolate Fudge
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Biscoff Cheesecake Recipe
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Ingredients
For the Crust
- 3 cups crushed Biscoff cookies 255 grams
- ¼ cup granulated sugar 50 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
For the Cheesecake
- 32 ounces cream cheese 908 grams, room temperature (4 bricks)
- 1 cup granulated sugar 200 grams
- 1¼ cups heavy cream 284 grams, room temperature
- ½ cup Biscoff cookie butter 135 grams
- ⅓ cup sour cream 76 grams, room temperature
- 1 teaspoon kosher salt 3 grams
- 4 large eggs 200 grams, room temperature
- 2½ tablespoons all-purpose flour 19 grams
For the Biscoff Layer
- ⅔ cup Biscoff cookie butter 180 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Crust
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides of the pan with baking spray. Set aside.
- In a medium bowl, whisk the Biscoff cookie crumbs and sugar together. Add the melted butter and mix until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.3 cups crushed Biscoff cookies, ½ cup unsalted butter, ¼ cup granulated sugar
- Bake for 15 minutes.
- Once baked, remove from the oven and place onto a cooling rack while you make the cheesecake batter.
For the Cheesecake
- Add the cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1-2 minutes, or until smooth and creamy and no lumps remain.32 ounces cream cheese, 1 cup granulated sugar
- Add the heavy cream, Biscoff butter, sour cream, and salt and beat together for 1 minute to fully incorporate. Add the eggs and beat together. Add the flour and mix to incorporate.1¼ cups heavy cream, ½ cup Biscoff cookie butter, ⅓ cup sour cream, 1 teaspoon kosher salt, 4 large eggs, 2½ tablespoons all-purpose flour
- Pour the cheesecake batter into the springform pan on top of the crust and smooth out.
- Wrap the bottom and sides of the springform pan with foil to prevent water from seeping in.
- Place the springform pan into a larger baking pan or broiler pan. Fill the larger pan with enough hot water to come 1 inch up the sides of the springform pan. Place both pans into the oven to bake for 90 minutes. To prevent the cheesecake from browning excessively, you may want to tent a piece of foil over the surface of the cheesecake after 45 minutes of baking, ensuring that the foil does not touch the cheesecake surface.
- Once baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.
- Once set, remove from the oven, unwrap the foil and place the springform pan onto a cooling rack to cool completely.
For the Biscoff Layer
- Once the cheesecake has cooled, heat the Biscoff cookie butter in a microwave safe bowl for 30-60 seconds, or until melted. Pour the melted Biscoff cookie butter over the surface of the cheesecake and spread to the edges.⅔ cup Biscoff cookie butter
- Cover the cheesecake with plastic wrap or foil, making sure that the covering does not touch the surface of the Biscoff cookie butter.
- Place the cheesecake into the refrigerator to chill for 8 hours.
- Once chilled, remove the foil from the cheesecake. Run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or cake stand, cut into 12-15 slices and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- In the cheesecake batter, plain yogurt (Greek or regular) can be used in place of sour cream.
- In the cheesecake batter, 1¾ tablespoons of cornstarch may be used in place of 2½ tablespoons of flour.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
Nutrition Information
Absolutely delicious, this is the first cheesecake I’ve ever made and everyone was so impressed!
That looks great, Mikayla! Thanks so much for sharing!