Biscoff Cookie Butter Cheesecake Recipe
Biscoff Cookie Butter Cheesecake is a luscious dessert combining a spiced Biscoff cookie crust with a creamy, smooth cheesecake filling infused with rich Biscoff cookie butter. This indulgent cheesecake features a perfectly baked crust and a silky filling enhanced with vanilla and sour cream for balanced sweetness and subtle tang, topped with melted cookie butter and extra cookie crumbs for an irresistible finish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
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 cookie butter
Instructions
- Prepare crust: Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper. In a bowl, combine crushed Biscoff cookies with melted butter, mixing until fully combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 8 minutes to set, then remove and allow to cool.
- Make filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add the Biscoff cookie butter and blend until fully incorporated. One at a time, beat in the eggs ensuring each is fully mixed before adding the next. Then, mix in vanilla extract, sour cream, and salt until just combined and smooth.
- Assemble and bake: Pour the prepared filling evenly over the cooled crust, smoothing the top with a spatula. Bake the cheesecake at 325°F (163°C) for 50 to 60 minutes, or until the center is slightly jiggly but set. This ensures a creamy but stable texture.
- Cool gradually: Once baking is done, turn off the oven and crack the oven door open. Leave the cheesecake inside the oven to cool for 1 hour slowly, which helps prevent cracks from forming due to rapid temperature changes.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This chilling time allows the cheesecake to fully set and develop its flavors and creamy texture.
- Serve: Before serving, warm some cookie butter slightly until runny, then drizzle it generously over the cheesecake. Sprinkle extra crushed Biscoff cookies on top to add texture and enhance visual appeal. Slice and enjoy!
Notes
- Use room temperature cream cheese and eggs for best texture and a smooth filling.
- Baking the crust prior to filling prevents sogginess and adds a pleasant crispness.
- Cooling the cheesecake gradually inside the oven helps prevent cracks on the surface.
- For a gluten-free version, use gluten-free Biscoff-style cookies.
- Substitute sour cream with Greek yogurt for a lighter tangy flavor and lower fat content.
- Try adding a swirl of chocolate ganache or caramel sauce for extra flavor dimensions.
- Allow cheesecake to chill overnight for optimal flavor and texture.
- When drizzling cookie butter topping, heat it just enough to make it pourable but not too hot to melt the cheesecake surface.
Keywords: Biscoff cheesecake, cookie butter dessert, Biscoff cookie cheesecake, creamy cheesecake, spiced cookie crust, no crack cheesecake
