Creamy Biscoff Cookie Butter Cheesecake Recipe
This creamy Biscoff Cookie Butter Cheesecake combines a rich, velvety cream cheese filling with the iconic caramelized flavor of Biscoff cookie butter, all atop a crunchy Biscoff cookie crust. Perfectly baked to achieve a smooth and luscious texture with a slight jiggle in the center, this dessert is a decadent treat for cookie butter lovers and cheesecake fans alike.
- 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 and Prepare Crust: Preheat your oven to 325°F (160°C). Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- Mix Crust Ingredients: In a bowl, combine the crushed cookie crumbs with the melted butter and optional sugar until the mixture resembles wet sand.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom of an 8-inch springform pan. Compact tightly using the bottom of a glass to ensure a solid base.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and free of lumps.
- Add Sugar: Add the granulated sugar to the cream cheese and continue beating until creamy.
- Incorporate Cookie Butter: Add the Biscoff cookie butter and mix thoroughly until fully combined and smooth.
- Add Eggs: Beat in the eggs one at a time, mixing just until combined after each addition to prevent overbeating and ensure a smooth texture.
- Fold in Remaining Ingredients: Gently fold in the sour cream, vanilla extract, and a pinch of salt using a spatula until the batter is smooth and silky.
- Assemble and Prepare for Baking: Pour the filling over the cooled crust and smooth the top evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake the Cheesecake: Bake at 325°F (160°C) for 50-60 minutes. The edges should be set while the center still has a slight jiggle when gently 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: Remove from the oven and refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Add Topping and Serve: Before serving, warm the Biscoff cookie butter slightly and drizzle it over the cheesecake. Garnish with whipped cream or crushed Biscoff cookies if desired.
Notes
- Using room temperature eggs and cream cheese helps achieve a smooth, lump-free batter.
- Gradual cooling in the oven minimizes cracking on the cheesecake surface.
- Chilling overnight yields the best texture and flavor.
- If Biscoff cookies are unavailable, graham crackers are a suitable substitute for the crust.
- Adjust sugar amounts based on personal sweetness preference; sugar in crust is optional.
- For easier removal, run a knife around the edge of the pan before releasing the springform.
Keywords: Biscoff cheesecake, cookie butter cheesecake, creamy cheesecake, baked cheesecake, Biscoff cookie crust, dessert recipe
