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Indulgent Biscoff Cookie Butter Cheesecake You’ll Dream About Recipe

★★★★★

4.6 from 61 reviews
  • Author: Ella
  • Total Time: 9 hours 45 minutes
  • Yield: 12 servings 1x

Description

This Indulgent Biscoff Cookie Butter Cheesecake is a creamy, decadent dessert combining the rich flavors of Biscoff cookie butter and crumbs with a smooth cream cheese base. Featuring a buttery, spiced crust and topped with whipped cream and whole Biscoff cookies, this cheesecake offers a delightful balance of sweet, crunchy, and velvety textures that will satisfy any dessert lover’s cravings.

Ingredients

Scale

Crust Ingredients

  • 2 cups Biscoff Cookie Crumbs (or graham crackers/digestive biscuits)
  • 1/2 cup Biscoff Cookie Butter
  • 1/2 cup Unsalted Butter, melted (or coconut oil for dairy-free)
  • 1/4 cup Brown Sugar (or granulated sugar)
  • Pinch of salt

Filling Ingredients

  • 16 oz Cream Cheese, room temperature (Neufchâtel cream for lower-fat option)
  • 3/4 cup Granulated Sugar (or coconut sugar)
  • 1/2 cup Biscoff Cookie Butter
  • 3 large Eggs (or aquafaba for vegan alternative)
  • 1 cup Sour Cream (or Greek yogurt)
  • 1 cup Heavy Cream (or full-fat coconut milk)
  • 1 tsp Vanilla Extract

Topping Ingredients

  • 1 cup Heavy Cream, chilled
  • 1 cup Powdered Sugar
  • 6 whole Biscoff Cookies (for garnish)
  • Additional Biscoff Cookie Crumbs (optional, for garnish)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the Biscoff cookie crumbs, melted unsalted butter, Biscoff cookie butter, brown sugar, and a pinch of salt. Mix with a fork until the mixture is moist and crumbly. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Bake for 10 minutes, then set aside to cool completely.
  2. Make the cheesecake filling: In a large bowl, beat the room temperature cream cheese on medium speed for 2-3 minutes until smooth and creamy. Gradually add granulated sugar and the 1/2 cup of Biscoff cookie butter, mixing until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Gently fold in the sour cream, heavy cream, and vanilla extract until the mixture is velvety and uniform.
  3. Water bath setup: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage. Place the wrapped pan in a larger baking dish or roasting pan. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. This will provide a gentle, even baking environment.
  4. Bake the cheesecake: Pour the prepared cheesecake filling over the cooled crust in the springform pan. Bake in the oven preheated to 325°F (160°C) for 60-70 minutes. The cheesecake edges should be set while the center remains slightly jiggly when gently nudged.
  5. Cool the cheesecake gradually: After baking, turn off the oven but leave the cheesecake inside with the oven door slightly ajar for 1 hour. This slow cooling helps prevent cracks on the surface. Then remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes before refrigerating.
  6. Chill the cheesecake: Refrigerate the cheesecake for at least 8 hours or overnight to allow it to fully set and develop flavor.
  7. Prepare the topping: Before serving, whip the chilled heavy cream in a bowl, gradually adding powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake.
  8. Garnish and serve: Decorate the cheesecake with whole Biscoff cookies and sprinkle additional Biscoff cookie crumbs on top for a beautiful and flavorful finish. Slice and serve chilled.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the batter.
  • Wrapping the springform pan in foil and using a water bath is key to preventing cracks and achieving a smooth texture.
  • For a vegan version, substitute eggs with aquafaba, cream cheese with plant-based cream cheese, and use coconut milk instead of heavy cream.
  • Do not overbake; the center should jiggle slightly as it will continue to set while cooling.
  • Chilling the cheesecake overnight improves texture and flavor.
  • Optional: use a piping bag to decorate the top with whipped cream for an elegant presentation.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cheesecake, cookie butter cheesecake, indulgent cheesecake, creamy dessert, Biscoff cookie recipes, easy baked cheesecake

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Find it online: https://delishwithella.com/indulgent-biscoff-cookie-butter-cheesecake-youll-dream-about-recipe/