Biscoff Cheesecake

This delicious Biscoff Cheesecake Recipe is made with a Biscoff biscuit base, filled with cookie butter cheesecake, & topped with melted Biscoff spread and crushed biscuits! Step by step photos teach you how to make this gorgeous cheesecake!

Ingredients

There are three components to this baked cheesecake; the crust, filling, and topping. Since this is a Biscoff cheesecake I felt it needed Biscoff in each and every aspect!

I have a whole post dedicated to how to make a Biscoff cookie crust, super easy just melted butter and crushed cookies!

For the cheesecake filling you will need:

• Cream Cheese. One of the most crucial parts of making a cheesecake is that your cream is completely softened to room temperature. If the cream cheese is too cold it will not mix into a smooth, creamy mixture. You do not want lumps!!
• Creamy Cookie Butter. The star of the show, you can use Biscoff Cookie Spread or Trader Joe's Speculoos cookie butter. Make sure it's at room temperature! Check out my Biscoff Blondies next!
• Sugar. You just need good old white granulated sugar but you could also use super fine sugar or caster sugar.
• Heavy Cream. The cream adds moisture and a creamier texture ot the cheesecake. This again needs to be at room temperature.
• Sour Cream. The sour cream adds a subtle tang and creamyness, and you guessed it- it needs to be at room temperature.
• Pure Vanilla Extract. I love pairing vanilla with cookie butter- both warm flavors pair beautifully.
• Large Eggs. The eggs provide structure and richenss. You'll add and additional egg yolk that adds more fat aka deliciousness to the cheesecake. For your eggs to evenly incorporate you'll want them at room temperature. You can do this quickly by placing them in a bowl of warm water for 5-10 minutes before cracking them!

To top the cheesecake all you need to do is melt some cookie butter and pour it on top then sprinkle on crushed Biscoff biscuits and add whipped cream! I have an easy recipe for homemade whipped cream but use store-bought if you want!

Instructions

Preheat the oven to 350F/180C and grease a 9-inch springform pan then set aside.

Prepare Biscoff cookie crust according to the recipe's instructions and bake for 5-8 minutes to set the crust. Let the crust cool on a wire rack and continue preparing the cheesecake batter.

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes on medium speed. It should be smooth with no lumps, make sure to scrape down the sides.

Add the granulated sugar and beat for another 2 minutes. This will loosen up the cream cheese.

Add the cookie butter, heavy cream, sour cream, and vanilla extract- mixing until fully combined. Don't mix on high as that can add too much air into the batter creating cracks in your cheesecake. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.

Add in the eggs one at a time, mixing well after each addition, but don't overmix.

You should have a creamy batter with no lumps. I tap the bowl on the counter a couple of times to prevent air bubbles.

Pour cheeseckae mixture into the prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.

Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 25 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F. Since we are covering the cheesecake in cookie butter it doesn't matter if you make a small hole.

Turn the oven off and let the cheesecake rest for 30 minutes then open the door so it is cracked open, let the cheesecake cool in the oven for another 30 minutes then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap.

Let chill in the fridge overnight or for at least 8 hours. This long and slow cooling process helps prevent cracks, but since we are covering the top anyways it doesn't matter that much!

When the cheesecake has chilled and you are ready to decorate melt the cookie butter and set it aside to cool for 5 minutes, you want it quite liquidy to easily spread on top of the cheesecake.

Take the cheesecake out of the fridge and use an angled spatula to gently release the crust from the sides of the springform pan, then release the pan and use the spatula to gently release the crust from the bottom of the pan, if you wanted to serve it on a different plate.

Pour melted cookie butter on top then sprinkle crushed biscuits on top and pipe whipped cream around the edge.

Let chill for at least 30 minutes before serving. Use a hot clean knife to cut slices of cheesecake and clean the knife in between each slice. Store leftovers in the fridge for up to 5 days.

How to freeze

Cheesecake can easily be frozen! You can freeze the cheesecake whole or in slices.

To freeze a whole cheesecake I suggest freezing without the toppings. After the cheesecake has chilled in the fridge wrap it tightly in plastic wrap twice, then wrap it in aluminum foil. To make sure the cheesecake stays in its best shape I will often place the cheesecake on a cake board before wrapping it in plastic wrap. Freeze for up to a month. To thaw take the cheesecake out of the freezer and place it in the fridge overnight.

To freeze slices of cheesecake take a slice of cheesecake and place it on a plate or tray and flash freeze for an hour or two. Then place frozen slices of cheesecake in a freezer-safe container. Or you can wrap individual pieces in plastic wrap, twice.

To thaw a slice of cheesecake let it sit on the counter at room temperature for a couple of hours.

More biscoff recipes

Some of my friends favorite cookies are these cookie butter pudding CC cookies!

What's better than melted cookie butter? Melted cookie butter in a chocolate lava cake!!! Try this cookie butter lava cake recipe!

My friend Kat makes the most outrageous Biscoff Drip Cake!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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