Creamy Biscoff Cookie Butter Cheesecake Recipe
This creamy Biscoff Cookie Butter Cheesecake combines a buttery, crunchy Biscoff cookie crust with a rich, smooth cheesecake filling infused with luscious Biscoff cookie butter. Perfect for dessert lovers who enjoy the unique spiced flavor of Biscoff, this cheesecake is baked to perfection and topped with a drizzle of warm cookie butter and optional whipped cream or extra cookie crumbs for garnish. An indulgent treat with a velvety texture and a delightful balance of sweetness and spice.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 oven and prepare crust: Preheat your oven to 325°F (160°C). Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and using a rolling pin.
- Mix crust ingredients: In a bowl, combine the crushed cookie crumbs with the melted butter and optional granulated sugar. Stir until the mixture resembles wet sand.
- Press crust into pan: Firmly press the crumb mixture evenly into the bottom of an 8-inch springform pan. Use the bottom of a glass to compact the crust tightly for a solid base.
- Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while preparing the filling.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps using an electric mixer.
- Add sugar: Add the granulated sugar to the cream cheese and beat until creamy and well combined.
- Incorporate cookie butter: Mix in the Biscoff cookie butter until fully blended, ensuring there are no lumps.
- Add eggs: Beat in the eggs one at a time, mixing just enough to combine after each addition to avoid overbeating the batter.
- Fold in remaining ingredients: Gently fold in the sour cream, vanilla extract, and a pinch of salt using a spatula until the mixture is smooth and silky.
- Assemble cheesecake: Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake cheesecake: Bake at 325°F (160°C) for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when shaken.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill cheesecake: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best texture and flavor development.
- Add topping and serve: Before serving, warm the cookie butter slightly and drizzle it over the top of the cheesecake. Optionally, garnish with whipped cream or crushed Biscoff cookies for added texture and flavor.
Notes
- Allow ingredients like cream cheese, eggs, and cookie butter to come to room temperature for smoother mixing.
- Be careful not to overbeat the eggs to avoid cracks in the cheesecake.
- Using a water bath can help prevent cracks but is optional for this recipe.
- Letting the cheesecake cool gradually in the oven helps maintain a creamy texture and reduces cracking.
- Chilling overnight enhances the flavor and firmness of the cheesecake.
- For a gluten-free version, ensure the cookies used are certified gluten-free.
Keywords: Biscoff cheesecake, cookie butter cheesecake, creamy cheesecake, baked cheesecake, Biscoff cookie dessert
