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

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

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.
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.
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.
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.
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.
Add Sugar: Incorporate granulated sugar into the cream cheese and beat until the mixture becomes creamy and well combined.
Combine Biscoff Cookie Butter: Add the Biscoff cookie butter to the mixture, mixing thoroughly to avoid any lumps and achieve a smooth consistency.
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.
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.
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.
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.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly, minimizing cracks.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or ideally overnight to fully set and develop flavor.
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