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Biscoff Cookie Butter Cheesecake
Caroline

Biscoff Cookie Butter Cheesecake

This ultra-creamy Biscoff Cookie Butter Cheesecake features a spiced cookie crust, a rich cookie butter cheesecake filling, and a light whipped topping finished with crunchy Biscoff cookies.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Biscoff cookie crumbs
  • 1/4 cup Biscoff cookie butter, room temperature
  • 2 tbsp butter, melted
  • 2 tbsp brown sugar, packed
  • pinch of salt
  • 32 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup Biscoff cookie butter, room temperature
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1/4 cup heavy cream
  • 1 cup heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 12 Biscoff cookies, for garnish
  • 2 tbsp Biscoff cookie crumbs

Equipment

  • springform pan
  • roasting pan
  • heavy-duty foil
  • electric mixer
  • food processor
  • mixing bowls
  • Rubber spatula
  • piping bag with star tip

Method
 

  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
  2. Mix the crust ingredients until combined, press firmly into the bottom of the pan, and bake for 10 minutes. Let cool.
  3. Beat the cream cheese until smooth, then add the sugar and cookie butter and mix until creamy.
  4. Add the eggs one at a time on low speed, mixing just until combined.
  5. Mix in the sour cream, heavy cream, and vanilla extract until smooth.
  6. Wrap the pan tightly with foil and place it in a roasting pan. Pour hot water into the roasting pan to create a water bath.
  7. Bake at 325°F for 60–70 minutes until the edges are set and the center slightly jiggles.
  8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate overnight.
  9. Whip the topping ingredients to stiff peaks, pipe rosettes on the cheesecake, garnish with cookies and crumbs, and serve.

Notes

For best results, always chill this cheesecake overnight before slicing. The flavors deepen and the texture becomes perfectly creamy. Serve slightly chilled for clean slices and maximum flavor.