Biscoff Cookie Butter Cheesecake
A creamy, dreamy cheesecake infused with the unique flavors of Biscoff cookies and cookie butter, perfect for special occasions or cozy nights in.
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.
Notes
Serve this cheesecake chilled, topped with whipped cream, crushed Biscoff cookies, and a drizzle of Biscoff cookie butter. Ensure all ingredients are at room temperature for a smooth filling, and don’t skip cooling in the oven to prevent cracks. You can also add flavors like chocolate or caramel sauce for a variation.