Biscoff Cheesecake Recipe with Cookie Butter

Introduction

This Biscoff Cheesecake is a celebration of your favorite cookie in decadent, creamy form. You get a spiced cookie crust, a velvety cookie butter filling, and optional swirls of melted Biscoff on top. It’s a stunning dessert that delivers the perfect caramelized, spiced flavor in every bite.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 40 minutes (plus cooling and chilling time)
• Servings: 14

Ingredients

• cooking spray
• 1 ⅔ cups Biscoff cookie crumbs
• 7 tbsp salted butter (melted)
• ¼ cup light brown sugar (packed)
• 24 oz cream cheese (3 8-ounce packages, room temperature)
• ¾ cup biscoff cookie butter
• ⅔ cup light brown sugar (packed)
• 4 tsp cornstarch
• ⅔ cup heavy cream (room temperature)
• 1 tbsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• ⅓ cup full-fat sour cream (room temperature)
• 3 large eggs (beaten (room temperature))
• Biscoff cookie butter (heated to pourable consistency (optional))
• crumbled Biscoff cookies (optional)
• whipped cream (optional)

Instructions

1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly coating the inside with cooking spray.
2. Make the crust: In a medium bowl, mix the 1 ⅔ cups Biscoff cookie crumbs, 7 tbsp melted salted butter, and ¼ cup packed light brown sugar until combined and the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan.
3. Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.
4. In a large mixing bowl, beat the 24 oz room temperature cream cheese on medium-low speed until completely smooth and creamy, about 2 minutes.
5. Add the ¾ cup Biscoff cookie butter and the ⅔ cup packed light brown sugar. Beat on low, then medium, speed until fully incorporated and smooth, scraping down the sides of the bowl as needed.
6. Sprinkle the 4 tsp cornstarch over the mixture and beat on low until combined. With the mixer on low, gradually pour in the ⅔ cup room temperature heavy cream, followed by the 1 tbsp vanilla powder (use half this amount if you prefer less rich vanilla flavor) and ⅓ cup room temperature sour cream. Mix just until the batter is uniform and silky.
7. Pour the filling over the prepared crust. Tap the pan gently on the counter a few times to release any large air bubbles.
8. Bake the cheesecake on the center rack for 55-70 minutes. The edges should be set, and the center should still have a slight jiggle (like Jell-O) when the pan is gently shaken.
9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Then, transfer it to a wire rack to cool completely to room temperature. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight.
10. Before serving, run a thin knife around the edge of the cheesecake to loosen it, then release the springform pan collar.
11. Optional Garnish: Drizzle the top with warmed, pourable Biscoff cookie butter. Decorate the edges with dollops of whipped cream and sprinkle with crumbled Biscoff cookies.

Variations

• Individual Jars: For a no-bake option, layer the prepared crust mixture and filling into serving glasses and chill. Top with the optional garnishes.
• Swirl Design: Drop small dollops of the optional warmed Biscoff cookie butter onto the filled cheesecake before baking. Use a toothpick to swirl it into a marbled pattern.
• Mini Cheesecakes: Prepare this recipe as mini cheesecakes in a muffin tin lined with liners, reducing the bake time to about 18-22 minutes.

Tips for Success

• Room temperature is non-negotiable. All refrigerated ingredients (cream cheese, eggs, sour cream, heavy cream) must be at room temperature to ensure a smooth, lump-free batter that bakes evenly.
• Avoid overmixing after adding the eggs. This incorporates too much air, which can cause the cheesecake to rise and crack dramatically during baking.
• Use a water bath for extra insurance against cracks. Wrap the bottom of your springform pan tightly in heavy-duty foil and place it in a larger roasting pan filled with 1 inch of hot water before baking.

Storage & Reheating

Store the cheesecake, covered tightly in the refrigerator, for up to 5 days. Slices can be wrapped individually and frozen for up to 2 months. Thaw overnight in the fridge. This cheesecake is best served cold directly from the refrigerator and does not require reheating.

FAQ

Can I use unsalted butter?

Yes, you can substitute unsalted butter for the salted butter in the crust. Consider adding a small pinch of salt to the crust mixture to balance the sweetness.

My cookie butter is very thick. How do I get it to a “pourable consistency”?

Gently warm it in the microwave in 10-15 second intervals, stirring between each, until it flows easily. You can also set the jar in a bowl of warm water for 10-15 minutes.

Why did my cheesecake crack?

Cracking is often caused by overmixing the batter (adding too much air), a sudden temperature change, or overbaking. The gradual cool-down in the turned-off oven with the door ajar helps prevent this.

Can I make this without a springform pan?

It is not recommended. A springform pan’s removable sides are essential for getting the delicate cheesecake out intact.

What’s the purpose of cornstarch in the filling?

The cornstarch acts as a stabilizer, helping to firm up the filling and prevent cracks, while still maintaining a creamy texture.

Can I use a different type of cookie crumb for the crust?

The instructions and ingredient balance are specific to Biscoff crumbs. Using a different cookie (like graham crackers) would create a different recipe and flavor profile.