If you love a creamy, dreamy cheesecake with a twist, you are in for a treat! The Biscoff Cookie Butter Cheesecake combines the rich flavors of cream cheese and sour cream with the deliciousness of Biscoff cookies and cookie butter. It’s a perfect dessert for special occasions or just a cozy night in.
Why Make This Recipe
This recipe is more than just a dessert; it’s a delightful experience. The combination of Biscoff cookies and cookie butter adds a unique flavor that you won’t find in traditional cheesecakes. Plus, making this cheesecake is easier than you might think! Impress your friends and family with a rich dessert that tastes like it came from a fancy bakery.
How to Make Biscoff Cookie Butter Cheesecake
Ingredients
- 2 cups crushed Biscoff cookies (about 32 cookies or 1 (8.78-ounce) package)
- ⅓ cup brown sugar
- 5 tablespoons melted unsalted butter
- 1 pinch salt
- 32 ounces room temperature cream cheese (4 (8-ounce) packages)
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 cup Biscoff cookie butter (or homemade cookie butter)
- 8 ounces room temperature sour cream
- 1 tablespoon vanilla extract
- 5 room temperature large eggs
- Whipped cream, for serving
- Biscoff cookies, for garnish
- Biscoff cookie butter, for drizzling
Directions
- Preheat the oven to 325 degrees Fahrenheit. Spray a 10-inch springform pan with nonstick cooking spray.
- To make the Biscoff cookie crumbs, pulse 32 Biscoff cookies in a blender or food processor until they become fine crumbs.
- In a medium bowl, mix the crushed cookies with ⅓ cup brown sugar, 5 tablespoons melted butter, and a pinch of salt until it looks like damp sand.
- Press the crumb mixture into the bottom of the springform pan evenly. Use the bottom of a flat glass or measuring cup to press it down well.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool completely. Keep the oven on for the cheesecake.
- For the cheesecake filling, beat the cream cheese, dark brown sugar, and granulated sugar until smooth.
- Add the Biscoff cookie butter, sour cream, and vanilla extract, mixing well.
- Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- Pour the cheesecake filling over the cooled crust and bake in the oven for about 55-60 minutes or until the edges are set but the center is a little jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for one hour.
- Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
How to Serve Biscoff Cookie Butter Cheesecake
Serve this cheesecake chilled, topped with whipped cream, crushed Biscoff cookies, and a drizzle of Biscoff cookie butter. Slice it into wedges and watch it disappear!
How to Store Biscoff Cookie Butter Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or aluminum foil. It will keep well for up to 5 days in the fridge.
Tips to Make Biscoff Cookie Butter Cheesecake
- Ensure all your ingredients are at room temperature for a smooth and creamy filling.
- Don’t skip cooling the cheesecake in the oven. This helps prevent cracks on top.
- For a richer flavor, you can use homemade cookie butter.
Variation
You can add different flavors to the cheesecake. Try adding a layer of chocolate or caramel sauce for an extra treat!
FAQs
1. Can I make this cheesecake in advance? Yes, you can make this cheesecake a day or two in advance. It tastes even better after chilling!
2. Can I freeze the cheesecake? Absolutely! Wrap it tightly in plastic wrap and then in foil before freezing. It can last up to 2 months. Thaw it in the refrigerator before serving.
3. What can I use instead of Biscoff cookies? Graham crackers or any other cookie that you enjoy can be used; however, it will change the flavor profile slightly.
Biscoff Cookie Butter Cheesecake
Ingredients
For the crust
- 2 cups crushed Biscoff cookies (about 32 cookies or 1 (8.78-ounce) package)
- ⅓ cup brown sugar
- 5 tablespoons melted unsalted butter
- 1 pinch salt
For the filling
- 32 ounces cream cheese (4 (8-ounce) packages, room temperature)
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 cup Biscoff cookie butter (or homemade cookie butter)
- 8 ounces sour cream (room temperature)
- 1 tablespoon vanilla extract
- 5 large eggs (room temperature)
For serving
- Whipped cream for serving
- Biscoff cookies for garnish
- Biscoff cookie butter for drizzling
Instructions
Preparation
- Preheat the oven to 325 degrees Fahrenheit. Spray a 10-inch springform pan with nonstick cooking spray.
- To make the Biscoff cookie crumbs, pulse 32 Biscoff cookies in a blender or food processor until they become fine crumbs.
- In a medium bowl, mix the crushed cookies with ⅓ cup brown sugar, 5 tablespoons melted butter, and a pinch of salt until it looks like damp sand.
- Press the crumb mixture into the bottom of the springform pan evenly, using the bottom of a flat glass or measuring cup to press it down well.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool completely. Keep the oven on for the cheesecake.
Filling
- For the cheesecake filling, beat the cream cheese, dark brown sugar, and granulated sugar until smooth.
- Add the Biscoff cookie butter, sour cream, and vanilla extract, mixing well.
- Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- Pour the cheesecake filling over the cooled crust and bake in the oven for about 55-60 minutes or until the edges are set but the center is a little jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for one hour.
- Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
