Creamy Biscoff Cookie Butter Cheesecake Recipe

Introduction

This Creamy Biscoff Cookie Butter Cheesecake combines the rich, spiced flavor of Biscoff cookies with a smooth, velvety cheesecake texture. It’s a delightful dessert that’s sure to impress anyone who loves anything cookie butter. Perfect for special occasions or a decadent treat at home.

Ingredients

• 1 1/2 cups (150g) Biscoff cookies, finely crushed (or graham crackers as a substitute)
• 6 tablespoons (85g) unsalted butter, melted
• 2 tablespoons granulated sugar (optional)
• 16 oz (450g) cream cheese, softened
• 1 cup (260g) Biscoff cookie butter, room temperature
• 3/4 cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120ml) sour cream
• 1 teaspoon vanilla extract
• Pinch of salt
• For topping (optional): 1/4 cup (65g) Biscoff cookie butter, warmed slightly for drizzling
• Whipped cream or crushed Biscoff cookies for garnish

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
2. Step 2: Mix the cookie crumbs with melted butter and 2 tablespoons of sugar (if using) until the mixture resembles wet sand.
3. Step 3: Press the crumb mixture firmly into the bottom of an 8-inch springform pan, creating an even layer. Compact tightly using the bottom of a glass.
4. Step 4: Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling.
5. Step 5: In a large bowl, beat softened cream cheese until smooth and free of lumps.
6. Step 6: Add granulated sugar and continue to beat until creamy.
7. Step 7: Mix in the Biscoff cookie butter until fully incorporated, avoiding lumps.
8. Step 8: Beat in eggs one at a time, mixing just until combined after each addition to prevent overbeating.
9. Step 9: Gently fold in sour cream, vanilla extract, and a pinch of salt using a spatula until the mixture is smooth and silky.
10. Step 10: Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
11. Step 11: Bake the cheesecake at 325°F (160°C) for 50-60 minutes until the edges are set but the center still has a slight jiggle.
12. Step 12: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
13. Step 13: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
14. Step 14: Before serving, warm the Biscoff cookie butter slightly and drizzle it over the top. Garnish with whipped cream or crushed Biscoff cookies if desired.

Tips & Variations

• Use graham crackers as a substitute for Biscoff cookies if you prefer a milder crust flavor.
• To avoid cracks in the cheesecake, mix ingredients gently and avoid overbeating the eggs.
• For a more intense Biscoff flavor, swirl a few tablespoons of cookie butter into the batter before baking.
• Chill the cheesecake overnight for the best texture and flavor.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake (well wrapped) for up to 1 month. When ready to serve, thaw overnight in the refrigerator. Reheat the cookie butter topping slightly before drizzling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Biscoff cookie butter for this recipe?

Yes, store-bought Biscoff cookie butter works perfectly and is the easiest option for bringing that signature flavor.

What do I do if my cheesecake cracks?

Cracks often happen from overbaking or rapid cooling. To minimize cracks, bake until just set with a slight jiggle in the center and cool gradually with the oven door ajar before refrigerating.

Creamy Biscoff Cookie Butter Cheesecake Recipe

---

★★★★★

4.9 from 140 reviews

• Author: Zoe
• Total Time: 5 hours 30 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This creamy Biscoff Cookie Butter Cheesecake is a luscious dessert combining a crunchy Biscoff cookie crust with a rich, velvety cheesecake filling infused with Biscoff cookie butter. Perfectly baked to achieve a smooth, silky texture with a slight jiggle in the center, this cheesecake is ideal for Biscoff lovers looking for an indulgent, crowd-pleasing treat.

---

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups (150g) Biscoff cookies, finely crushed (or graham crackers as a substitute)
• 6 tablespoons (85g) unsalted butter, melted
• 2 tablespoons granulated sugar (optional)

Filling

• 16 oz (450g) cream cheese, softened
• 1 cup (260g) Biscoff cookie butter, room temperature
• 3/4 cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120ml) sour cream
• 1 teaspoon vanilla extract
• Pinch of salt

Topping (optional)

• 1/4 cup (65g) Biscoff cookie butter, warmed slightly for drizzling
• Whipped cream or crushed Biscoff cookies for garnish

---

Instructions

1. Preheat and Prepare Crust: Preheat oven to 325°F (160°C). Crush Biscoff cookies into fine crumbs using a food processor or rolling pin in a zip-top bag to ensure a uniform texture.
2. Mix Crust Ingredients: In a bowl, combine the crushed cookie crumbs with melted butter and optional sugar, mixing until the texture resembles wet sand, which helps the crust bind together.
3. Form Crust Base: Press the crumb mixture firmly and evenly into the bottom of an 8-inch springform pan. Use the bottom of a glass to compact it tightly, ensuring a solid foundation for the cheesecake.
4. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove from oven and set aside to cool while preparing the filling.
5. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and free of lumps, creating a creamy base for the filling.
6. Add Sugar: Incorporate granulated sugar into the cream cheese and beat until the mixture becomes creamy and well combined.
7. Combine Biscoff Cookie Butter: Add the Biscoff cookie butter to the mixture, mixing thoroughly to avoid any lumps and achieve a smooth consistency.
8. Incorporate Eggs: Beat in the eggs one at a time, mixing just until combined after each addition to prevent overbeating which can cause cracks during baking.
9. Fold in Remaining Ingredients: Gently fold in the sour cream, vanilla extract, and a pinch of salt using a spatula until the filling is smooth and silky without overmixing.
10. Pour and Prepare for Baking: Pour the cheesecake filling over the cooled crust, smoothing the top evenly. Tap the pan gently on the countertop to release any trapped air bubbles.
11. Bake Cheesecake: Bake at 325°F (160°C) for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle, ensuring a creamy texture.
12. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly, minimizing cracks.
13. Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or ideally overnight to fully set and develop flavor.
14. Add Topping and Serve: Before serving, warm the Biscoff cookie butter slightly and drizzle it over the top. Garnish with whipped cream or crushed Biscoff cookies if desired to enhance presentation and flavor.

Notes

• Ensure all dairy ingredients like cream cheese, eggs, and sour cream are at room temperature for a smooth batter and to prevent lumps.
• Do not overbeat the eggs to avoid air incorporation which can cause cracks in the cheesecake.
• Allowing the cheesecake to cool gradually inside the oven helps prevent the top from cracking.
• For a firmer crust, chill the crust for 15 minutes before baking.
• This recipe can be made a day ahead; chilling overnight improves the flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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