Ingredients

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)

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

For topping (optional): 1/4 cup (65g) Biscoff cookie butter, warmed slightly for drizzling

Whipped cream or crushed Biscoff cookies for garnish

Instructions

Step 1: Preheat your oven to 325°F (160°C). Crush the Biscoff cookies into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin.

Step 2: Combine the cookie crumbs with melted butter and optional sugar, mixing until the texture resembles wet sand.

Step 3: Press the crumb mixture firmly and evenly into the bottom of an 8-inch springform pan. Use the bottom of a glass to compact the crust tightly.

Step 4: Bake the crust for 10 minutes, then remove from the oven and allow it to cool while preparing the filling.

Step 5: In a large bowl, beat the softened cream cheese until smooth and free of lumps.

Step 6: Add the granulated sugar and continue beating until creamy.

Step 7: Mix in the Biscoff cookie butter until fully incorporated, taking care to avoid lumps.

Step 8: Beat in the eggs one at a time, mixing just until combined after each to prevent overbeating.

Step 9: Gently fold in the sour cream, vanilla extract, and a pinch of salt with a spatula until the mixture becomes smooth and silky.

Step 10: Pour the filling over the cooled crust, smoothing the top. Tap the pan gently on the counter to release any air bubbles.

Step 11: Bake the cheesecake at 325°F (160°C) for 50-60 minutes, until the edges are set but the center still has a slight jiggle.

Step 12: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 13: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.

Step 14: Before serving, warm the Biscoff cookie butter slightly and drizzle it over the top. Garnish with whipped cream or crushed Biscoff cookies if desired.

Tips & Variations

Use graham crackers or digestive biscuits as a substitute if Biscoff cookies are unavailable.

Ensure all dairy ingredients are at room temperature to create a smooth cheesecake filling without lumps.

For a crunchier texture, fold in some chopped Biscoff cookies into the filling before baking.

Drizzle melted chocolate along with the cookie butter topping for a chocolatey twist.

Storage

Store the cheesecake in an airtight container or cover it tightly with plastic wrap in the refrigerator. It will keep well for up to 4-5 days. When ready to serve, let it sit at room temperature for 10-15 minutes for the best creamy texture. Reheating is not recommended as it may affect the consistency.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after chilling overnight. Preparing it a day in advance allows the flavors to meld and the texture to set perfectly.

What can I do if my cheesecake cracks?

Cracks can occur if the oven temperature is too high or if the cheesecake cools too quickly. Bake at the specified low temperature and cool gradually in the oven with the door ajar to prevent cracking. You can also cover cracks with the Biscoff butter drizzle or whipped cream garnish.