Biscoff Cookie Butter Cheesecake Recipe

Introduction

This Biscoff Cookie Butter Cheesecake is a luscious dessert that combines creamy cheesecake with the irresistible flavor of Biscoff cookies and cookie butter. Perfect for special occasions or a delightful treat, it’s sure to impress anyone with a sweet tooth.

Ingredients

• 2 cups Biscoff cookies, crushed (for crust)
• 6 tablespoons melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup Biscoff cookie butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 teaspoon salt
• Extra cookie crumbs and melted cookie butter (for topping)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Line a springform pan with parchment paper.
2. Step 2: In a bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
3. Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
4. Step 4: Add the Biscoff cookie butter to the cream cheese mixture and blend until fully incorporated.
5. Step 5: Beat in the eggs one at a time, making sure each is fully mixed before adding the next.
6. Step 6: Mix in the vanilla extract, sour cream, and salt until well combined.
7. Step 7: Pour the cheesecake batter over the cooled crust and smooth the top evenly.
8. Step 8: Bake the cheesecake for 50 to 60 minutes, or until the center is slightly jiggly but the edges are set.
9. Step 9: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
10. Step 10: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set.
11. Step 11: Before serving, drizzle melted cookie butter on top and sprinkle with extra crushed Biscoff cookies for added texture and flavor.

Tips & Variations

• For a richer crust, add a tablespoon of cinnamon to the cookie crumbs before mixing with butter.
• Use a water bath when baking to keep the cheesecake moist and reduce cracking.
• Try topping with whipped cream or caramel sauce for extra decadence.
• Substitute Biscoff cookie butter with peanut butter for a different, yet delicious flavor twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To maintain moisture, keep it wrapped tightly or in an airtight container. Reheat by letting it sit at room temperature for 15-20 minutes before serving, but avoid microwaving as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after chilling overnight, allowing the flavors to meld and the texture to firm up properly.

What can I use if I don’t have Biscoff cookie butter?

You can substitute with other cookie butters, peanut butter, or even dulce de leche for a similar creamy and sweet flavor.

Biscoff Cookie Butter Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 311 reviews

This rich and creamy Biscoff Cookie Butter Cheesecake combines the buttery, spiced flavor of Biscoff cookies with a smooth cheesecake filling. A crunchy Biscoff crust is topped with a luscious mixture of cream cheese, sugar, and cookie butter, baked to perfection, and finished with an irresistible drizzle of melted cookie butter and extra cookie crumbs for garnish. Perfect for Biscoff lovers looking for a decadent dessert that balances sweetness and texture.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 1 hour 8 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 2 cups Biscoff cookies, crushed
• 6 tablespoons melted butter

For the Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup Biscoff cookie butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 teaspoon salt

For Topping

• Extra cookie crumbs
• Melted cookie butter

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Line a springform pan with parchment paper to ensure easy removal of the cheesecake later.
2. Make the Crust: In a bowl, combine the crushed Biscoff cookies and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Bake the crust for 8 minutes, then remove and let it cool completely.
3. Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, with no lumps remaining.
4. Add Cookie Butter: Incorporate the Biscoff cookie butter into the cream cheese mixture, mixing well until fully blended and smooth.
5. Incorporate Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Then stir in the vanilla extract, sour cream, and salt until the batter is uniform.
6. Assemble and Bake: Pour the cheesecake batter evenly over the cooled crust, smoothing the top with a spatula. Bake the cheesecake for 50 to 60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
7. Cool in Oven: Turn off the oven and crack the oven door open. Allow the cheesecake to cool inside for 1 hour to prevent cracking and to set gradually.
8. Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, for the best texture and flavor development.
9. Serve with Toppings: Before serving, drizzle melted cookie butter over the top of the cheesecake and sprinkle with extra crushed Biscoff cookie crumbs for added crunch and decoration.

Notes

• Make sure the cream cheese is fully softened for a smooth batter and to avoid lumps.
• Allow the crust to cool completely before adding the filling to prevent it from becoming soggy.
• Baking until the center is slightly jiggly ensures a creamy cheesecake texture once cooled.
• Chilling overnight enhances the flavors and sets the cheesecake perfectly.
• Use a water bath if desired to reduce cracking, but it is not necessary for this recipe.
• To make cleanup easier, chill the springform pan after lining with parchment paper.
• For a richer taste, slightly warm the cookie butter before mixing it into the batter.

Keywords: Biscoff cheesecake, cookie butter cheesecake, Biscoff dessert, creamy cheesecake recipe, easy cheesecake, baked cheesecake, cookie crust cheesecake