Biscoff Cookie Butter Cheesecake
Biscoff cookie butter cheesecake is a rich, creamy cheesecake infused with the irresistible flavor of cookie butter. The buttery Biscoff crust adds the perfect crunch, balancing the creaminess of the cheesecake. Topped with cookie butter drizzle and crumbled Biscoff cookies, every bite is pure indulgence.
Equipment
- 1 Stand or hand mixer
- 1 8 or 9 inch springform pan
- 1 10 inch cake pan optional
- 1 roasting pan optional
Ingredients
Crust
- 1 package Biscoff cookies (8.8 ounces) Reserve 6 cookies for decorating
- 2 tablespoons white sugar
- 5 tablespoons salted butter melted
Filling
- 4 cream cheese blocks (8 ounces each) room temperature
- 1 cup white sugar
- 4 eggs room temperature
- ½ cup cookie butter
Topping (optional)
- ½ cup cookie butter
- 6 Biscoff cookies reserved from crust
Instructions
Making the crust
- Preheat oven to 325°. Spray an 8 or 9 inch springform pan, including the sides, with cooking spray and set aside.
- Set aside 6 Biscoff cookies for decorating. Put the other 26 cookies in a food processor and grind the cookies into small crumbs. [It's ok to have some bigger pieces of cookies as the grind doesn't need to be super fine.]
- Mix the cookie crumbs, melted butter and 2 tablespoons of white sugar together in a medium bowl until well combined.
- Add the crust mixture to the springform pan. Pat down flat with hands or a flat measuring cup with medium pressure. It should be packed firmly but not too hard.
- Bake the crust for 6 minutes and set aside to cool. [This step is optional but highly recommended for a crisp crust.]
Making the filling
- Place the room temperature cream cheese into the mixing bowl and mix on low speed until creamy and all lumps are gone. Scrape down the sides of the mixing bowl.
- Add the cookie butter to the cream cheese in the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl as needed.
- Add the white sugar to the cream cheese mixture in the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
- Next, add the eggs one at a time. Mix on low speed just until each egg is combined before adding the next egg. Between eggs, scrape down the sides of the mixing bowl.
Baking and cooling the cheesecake
- Pour the filling into the crust in the springform pan. Place the springform pan in a larger cake pan (or cover the sides of the springform pan with aluminum foil). Fill the roasting pan with one inch of water to create the water bath. Carefully add the cake pan (or the wrapped springform pan) into the water. [See FAQ or post description on why the moat method is preferred.]
- Bake at 325° for about 60 minutes until the center is mostly set. Then, turn off the oven and open the oven door to start cooling. Leave it alone for two hours. After two hours, remove the cake pan (or wrapped springform pan) from the oven and the water bath and let cool on a cooling rack until room temperature.
- Before placing in the refrigerator, run a knife around the edges to loosen the cheesecake from the sides. Cover and refrigerate a minimum of 8 hours but preferably overnight.
- After 8 hours, or preferably the next day, remove the rim. Also, remove the cheesecake from the bottom of the springform pan (see FAQ if needed) if so desired and decorate the cheesecake.
Topping the cheesecake (optional)
- Warm the cookie butter in the microwave for 15-30 seconds until the cookie butter is pourable but still holds its shape. Use a spoon, piping bag or a decorator bottle to drizzle the cookie butter across the cheesecake in any pattern. You can also spread on the pourable cookie butter with a knife. Crumble the reserved cookies and add them on top. You can also create a pooled spot of drizzle to secure full cookies as shown in the photos.
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