Biscoff Cookie Butter Cheesecake

Why You’ll Love This Recipe

• Rich and creamy texture – The cheesecake filling is ultra-smooth and packed with flavor.
• Irresistible Biscoff flavor – If you love cookie butter, this dessert is a dream come true.
• Perfect balance of sweetness and spice – The cinnamon and brown sugar add warmth and depth.
• Easy to make ahead – It tastes even better after chilling overnight.
• Crowd-pleasing dessert – A guaranteed hit at parties, holidays, or any celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Biscoff Crust:

• 2 cups Biscoff cookie crumbs (about 30 cookies)
• ½ cup melted butter
• ¼ cup brown sugar

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• ¾ cup Biscoff cookie butter
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream
• 1 tsp ground cinnamon (optional for extra spice)

For the Biscoff Swirl Topping:

• ½ cup Biscoff cookie butter, melted
• ¼ cup heavy cream
• Biscoff cookies (whole or crushed, for garnish)

Directions

1. Prepare the Biscoff Cookie Crust

• Preheat your oven to 325°F (163°C).
• In a bowl, mix Biscoff cookie crumbs, melted butter, and brown sugar until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let it cool while you prepare the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add Biscoff cookie butter and vanilla extract, mixing until fully incorporated.
• Beat in the eggs one at a time, ensuring each is well combined before adding the next.
• Stir in sour cream, heavy cream, and cinnamon (if using) until smooth.
• Pour the filling over the cooled crust, smoothing out the top.

3. Bake the Cheesecake

• Wrap the bottom of the springform pan in aluminum foil.
• Place the pan in a larger baking dish and fill the dish with hot water (this prevents cracking).
• Bake for 50-55 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
• Once cooled, refrigerate for at least 4-6 hours or overnight for best results.

4. Add the Biscoff Swirl Topping

• Melt the Biscoff cookie butter and mix it with heavy cream until smooth.
• Drizzle or swirl it over the chilled cheesecake.
• Garnish with whole or crushed Biscoff cookies before serving.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Chill Time: 4-6 hours (or overnight)
• Total Time: 6-7 hours

Variations

• Chocolate Twist: Add a drizzle of melted chocolate or mix chocolate chips into the filling.
• No-Bake Version: Skip baking by using a no-bake cheesecake filling with whipped cream.
• Nutty Crunch: Sprinkle chopped pecans or almonds on top for extra texture.
• Mini Cheesecakes: Use a muffin tin for individual servings. Reduce baking time to 20-25 minutes.
• Extra Caramel Flavor: Drizzle caramel sauce over the top for added sweetness.

Storage/Reheating

• Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: Cheesecake is best served cold, but if you prefer it slightly warm, let a slice sit at room temperature for 15-20 minutes before eating.

FAQs

1. Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks and ensures a smooth texture. If skipping, bake at a lower temperature (300°F) for a longer time.

2. What can I use instead of Biscoff cookies for the crust?

You can use graham crackers or digestive biscuits, but the signature Biscoff flavor will be slightly different.

3. Can I use natural peanut butter instead of Biscoff spread?

Yes, but the flavor and texture will change. Biscoff has a unique caramelized taste that peanut butter lacks.

4. How do I know when my cheesecake is done baking?

The center should be slightly jiggly when you gently shake the pan. It will firm up as it cools.

5. Why did my cheesecake crack?

Overbaking, sudden temperature changes, or skipping the water bath can cause cracks. Letting it cool slowly helps prevent this.

6. Can I make this cheesecake in advance?

Absolutely! Cheesecake tastes even better the next day, so making it ahead is a great idea.

7. How do I get clean slices when cutting the cheesecake?

Use a sharp knife dipped in warm water and wipe it clean between each cut.

8. Can I use a different size pan?

A 10-inch pan will work but will result in a thinner cheesecake. If using a smaller pan, adjust baking time accordingly.

9. Is this cheesecake overly sweet?

No, the balance of cream cheese, sour cream, and cookie butter keeps it rich without being overly sweet.

10. Can I add toppings like whipped cream?

Yes! Whipped cream, caramel drizzle, or even chocolate ganache would complement this cheesecake beautifully.

Conclusion

This Biscoff Cookie Butter Cheesecake is a dessert lover’s dream, combining creamy, spiced flavors with a buttery cookie crust and a luscious cookie butter swirl. Whether for a family gathering, holiday dessert, or just because, it’s bound to impress. Give it a try and enjoy every decadent bite!