Biscoff Cookie Butter Cheesecake Recipe
Biscoff Cookie Butter Cheesecake is a decadent dessert that combines the rich, creamy texture of classic cheesecake with the unique caramel and spice flavors of Biscoff cookie butter. Featuring a crisp crust made from crushed Biscoff cookies and butter, a luscious filling infused with cookie butter and sour cream for balance, and a signature topping of melted cookie butter and cookie crumbs, this cheesecake offers a perfect harmony of sweetness and tanginess. It’s an accessible yet sophisticated treat, ideal for holidays, celebrations, or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours
- Yield: 12 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: European-inspired
Ingredients
Scale
Crust
- 2 cups Biscoff cookies, crushed
- 6 tablespoons melted butter
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
Topping
- Extra cookie crumbs
- Melted Biscoff cookie butter (for drizzling)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line a springform pan with parchment paper to ensure easy removal of the cheesecake after baking.
- Make the crust: In a medium bowl, combine the crushed Biscoff cookies with the melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer that will form the crust. Bake the crust for 8 minutes, then remove and let it cool.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add the Biscoff cookie butter and blend fully until well incorporated.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then mix in the vanilla extract, sour cream, and salt to create a balanced, silky filling.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, smoothing the surface evenly. Bake in the preheated oven for 50 to 60 minutes until the center is slightly jiggly but set, indicating a perfectly baked cheesecake.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to set firmly.
- Add the finishing touch: Before serving, warm some Biscoff cookie butter to a drizzleable consistency and gently drizzle it over the top of the cheesecake. Sprinkle extra crushed Biscoff cookies for added texture and visual appeal.
Notes
- Use room-temperature cream cheese and eggs for the smoothest filling and to avoid lumps.
- Baking the crust before adding the filling ensures a crisp texture and prevents sogginess.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
- Chilling overnight is best for optimal texture and flavor development.
- For a lighter version, substitute reduced-fat cream cheese and replace sour cream with Greek yogurt.
- To adapt for gluten-free diets, use gluten-free Biscoff-style cookies for the crust.
- For an elegant twist, try swirling in chocolate ganache or topping with caramel sauce or fresh fruit.
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