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Biscoff Cookie Butter Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/biscoff-cookie-butter-cheesecake-recipe/