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Creamy Biscoff Cookie Butter Cheesecake Recipe

★★★★★

4.5 from 50 reviews
  • Author: Ella
  • Total Time: 6 hours 15 minutes
  • Yield: 12 servings 1x

Description

This Creamy Biscoff Cookie Butter Cheesecake features a rich and velvety texture with a buttery Biscoff cookie crust and luscious Biscoff cookie butter filling. Baked to perfection and chilled for a smooth finish, this decadent dessert is perfect for any occasion, topped with a drizzle of warm cookie butter and optional whipped cream or crushed cookies for an irresistible treat.

Ingredients

Scale

Crust

  • 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)

Filling

  • 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

Topping (Optional)

  • 1/4 cup (65g) Biscoff cookie butter, warmed slightly for drizzling
  • Whipped cream or crushed Biscoff cookies for garnish

Instructions

  1. Preheat Oven and Prepare Crust: 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 until finely ground.
  2. Mix Crust Ingredients: In a bowl, combine the crushed cookie crumbs with melted butter and optional sugar. Stir until the mixture resembles wet sand, ensuring it’s well combined but not soggy.
  3. Form Crust: Press the crumb mixture firmly and evenly into the bottom of an 8-inch springform pan. Use the bottom of a glass or your hand to compact the crust tightly, creating a solid base for the cheesecake.
  4. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove it from the oven and allow it to cool while you prepare the filling.
  5. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps using an electric mixer or stand mixer.
  6. Add Sugar: Add the granulated sugar to the cream cheese and continue beating until the mixture is creamy and well combined.
  7. Mix in Cookie Butter: Incorporate the room temperature Biscoff cookie butter into the cream cheese mixture, mixing until fully blended and smooth, taking care to avoid lumps.
  8. Add Eggs: Beat in the eggs, one at a time, mixing just until combined after each addition to prevent overbeating which can cause cracking during baking.
  9. Fold in Remaining Ingredients: Gently fold in the sour cream, vanilla extract, and a pinch of salt using a spatula until the mixture is smooth and silky.
  10. Pour Filling Over Crust: Pour the cheesecake filling evenly over the cooled crust. Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles trapped inside.
  11. Bake Cheesecake: Bake the cheesecake at 325°F (160°C) for 50-60 minutes. The edges should be set while the center retains a slight jiggle.
  12. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, which helps prevent cracks.
  13. Chill the Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely and develop flavor.
  14. Add Topping and Serve: Before serving, warm the Biscoff cookie butter slightly and drizzle it over the top of the cheesecake. Garnish with whipped cream or crushed Biscoff cookies if desired for added texture and presentation.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth filling.
  • Do not overbeat the eggs to avoid cracks in the cheesecake.
  • Gradual cooling in the oven helps prevent the cheesecake from cracking.
  • Chilling overnight improves texture and flavor.
  • Biscoff cookies can be substituted with graham crackers if needed.
  • If you prefer a sweeter crust, include the optional sugar in the crust mixture.
  • Use a water bath to further reduce cracking if desired, but this recipe does not require it.
  • For cleaner slices, allow cheesecake to come to room temperature briefly before serving.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff Cheesecake, Cookie Butter Cheesecake, Creamy Cheesecake, Biscoff Dessert, No-Bake Cookie Crust, Velvety Cheesecake

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Find it online: https://delishwithella.com/creamy-biscoff-cookie-butter-cheesecake-recipe/