Biscoff Cheesecake
This is the best Biscoff cheesecake. It’s a creamy brown butter and Biscoff cookie butter cheesecake, over a thick Biscoff cookie crust, topped with cookie butter caramel sauce. This is the perfect cheesecake for all Biscoff lovers!
If you’re looking for other Biscoff recipes, check out my Biscoff butter cookies and Nutella cookie butter cupcakes!
Try these other cheesecake recipes: coffee cheesecake, triple chocolate cheesecake, no bake cheesecake, white chocolate salted caramel cheesecake, pumpkin cheesecake or apple pie cheesecake!
Why You’ll Love This Biscoff Cheesecake
It’s full of cookie butter flavor- This delicious cheesecake is flavored with Biscoff butter and topped with cookie butter caramel sauce after baking for the best cookie butter taste!
It’s super creamy cheesecake- The cheesecake filling is so light and has the best fluffy, creamy texture thanks to the combination of brown butter, cream cheese, and cookie butter. Each bite truly melts in your mouth.
It has a Biscoff cookie crust– The thick Biscoff cookie crust pairs perfectly with the all the cookie butter goodness.
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Biscoff Cheesecake FAQs
Yes, it’s absolutely essential. The water bath adds moisture to the oven while the cheesecake bakes and helps to regulate the heat. Without it, the cheesecake will not bake as it should.
Store in an airtight container in the fridge for up to four days. I like to use a cake carrier with a domed lid!
Tips for Baking a Perfect Biscoff Cheesecake
Make sure all your ingredients are at room temperature. This will yield the best cheesecake texture.
Use a 1/4 cup measuring cup to tightly pack the cookie crumbs into the bottom of the springform pan. This will ensure that the crust really sticks together without falling apart when cutting into the cheesecake.
For best results let the cheesecake chill in the fridge for at least 8 hours. This will give it ample time to chill and set up properly.
Don’t over mix your batter. Mix just until the cream cheese isn’t lumpy, and just until the other ingredients are combined. This will give you the best textured cheesecake.
If you make this cheesecake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Recipes to Try Next Time
Biscoff Cheesecake
Ingredients
For the Brown Butter
- 1 1/4 cups (280 g) unsalted butter
For the Biscoff Cookie Crust
- 50 Biscoff cookies
- 2 tbsp (28 g) brown sugar
- reserved brown butter from above
For the Brown Butter Cookie Butter Cheesecake
- 32 oz. (907 g) cream cheese, at room temperature
- 3/4 cup (165 g) light brown sugar
- 2 tbsp (16 g) corn starch
- 1/2 cup (120 ml) brown butter from above
- 1 cup (240 g) Biscoff cookie butter
- 1/3 cup (82 g) sour cream, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
For the Cookie Butter Caramel
- 6 tbsp (84 g) unsalted butter
- 1/2 cup (110 g) light brown sugar
- 3/4 cup (180 ml) heavy cream, at room temperature
- 1 tsp vanilla
- 1/8 tsp salt
- 1/2 cup (120 g) Biscoff cookie butter
Instructions
For the Brown Butter
- Add the butter to a large pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 10-12 minutes.1 1/4 cups (280 g) unsalted butter
- Measure out 1/2 cup (120 ml) of brown butter to be used in the cheesecake batter. Use the remaining portion for the crust. Let both cool slightly before using.
For the Biscoff Cookie Crust
- Preheat the oven to 350 ℉ (175 ℃).
- Prepare your 9 inch springform pan for its later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.Lightly grease the pan, and line the bottom with a circle of parchment paper for easier removal later.(I have also tried a new method recently- If you have a 10-inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box.)
- Pulse the Biscoff cookies in a food processor until finely ground.50 Biscoff cookies
- Add in the reserved portion of brown butter and the brown sugar. Pulse until combined.2 tbsp (28 g) brown sugar, reserved brown butter from above
- Press the cookie crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step).
- Bake the crust for 10 minutes, then let it cool completely.
For the Brown Butter Cookie Butter Cheesecake
- Preheat the oven to 350 ℉ (175 ℃) if not still preheated from the crust.
- In the bowl of a stand mixer, mix the softened cream cheese, brown sugar, and corn starch together with a paddle attachment for two minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.32 oz. (907 g) cream cheese, at room temperature, 3/4 cup (165 g) light brown sugar, 2 tbsp (16 g) corn starch
- Add in the reserved 1/2 cup (120 ml) of brown butter, the Biscoff cookie butter, sour cream, and vanilla to the cream cheese mixture. Mix for 1 minute on medium speed until combined. Scrape the sides and bottom of bowl again to ensure everything is mixed together.1 cup (240 g) Biscoff cookie butter, 1/3 cup (82 g) sour cream, at room temperature, 1 tbsp (15 ml) vanilla extract, 1/2 cup (120 ml) brown butter from above
- At this point, stop and put a pot of water on the stove to start boiling for the water bath. You will want about 1 ½ inches of water in the roasting pan.
- Next add in the eggs and egg yolks to the cheesecake batter. Mix on medium-low speed just until combined. Do not over mix the batter.3 eggs, at room temperature, 3 egg yolks, at room temperature
- Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the roasting pan around the cheesecake being careful not to splash the cheesecake.(If you're using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water into the roasting pan around the 10-inch pan.)
- Bake at 350 ℉ (175 ℃) for 1 hour. When 1 hour is up, turn off the oven and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
- Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until cold, at least 8 hours. (I usually bake the night before and let it refrigerate overnight).
For the Cookie Butter Caramel
- Add the butter and brown sugar to a medium saucepan. Bring to a simmer over medium heat and let simmer for 4 minutes, stirring occasionally.6 tbsp (84 g) unsalted butter, 1/2 cup (110 g) light brown sugar
- Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 1 minute.3/4 cup (180 ml) heavy cream, at room temperature
- Remove from the heat, then mix in the vanilla and salt.1 tsp vanilla, 1/8 tsp salt
- Then add in the cookie butter and mix until combined. It will take a few seconds for it to melt into the caramel.1/2 cup (120 g) Biscoff cookie butter
- Pour the hot caramel into a bowl and let it cool on the counter to room temperature before using on the cheesecake.
Assembling the Cheesecake
- Once the cheesecake has chilled, carefully remove it from the springform pan and transfer it to a serving plate.
- Pour the cookie butter caramel on top of the cheesecake and smooth it out with an offset spatula. Sprinkle Biscoff cookie crumbs around the edges, then serve!
Is it 3 whole eggs plus 3 additional egg yolks or just 3 eggs
This recipe is incredible! I was looking for a solid biscoff cheesecake recipe that didn’t use a bunch of shortcuts, as I’m a pretty skilled baker and wanted more challenge. I cannot tell you how popular this has been in my circles! I made it the first time for Thanksgiving this past year, and it was an all-star. One friend forced me to teach him it, and we worked on a chocolate variant as well. This month alone, I have had three separate people ask for this for their birthday cakes! Thank you for such a wonderful recipe that has been so beloved already!
This is a great recipe–comes out perfect! Delicious
I’m so glad you like it! Thanks for trying it 🙂
Came out great wouldn’t let me share the picture. But it came out perfect and tasted even better
I have to make this cheesecake 3 days ahead of time so I was wondering if it would it be better to freeze the cheesecake once fully assembled or store it in the fridge? Or would freezing it before adding the cookie butter topping be better? Thanks for your help!
Can this cheesecake be frozen ahead of time
Any recommendations for making in a 9 x13 pan?
How would you recommend making this into mini cheesecakes
Cheesecake is amazing !! I did have a hard time getting the crust off the pan even though I sprayed it. It seemed to be coming apart.
This has to be the worst baking website on the Internet. I can’t access the recipe with all the popups and intrusive ads. After trying for 10 minutes I’m just giving up. Why even bother having a website?
The crust doesn’t need that many cookies. It’s way too many. Next time, I’ll try it with about half the cookies.
The cheesecake was delicious-agree too many cookies for crust. Pain in the rear to print your recipe. Think you need to change that method. Otherwise I won’t follow your posts.
Incredible! This cheesecake recipe is a 10/10! I will definitely be saving this one to make again sometime.