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biscoff cheesecake cut into slices arranged on each other on a wood board decorated with whipped cream and Biscoff cookies

Biscoff Cheesecake

This is the best Biscoff cheesecake recipe! It's a simple recipe for creamy, cookie butter cheesecake with a Biscoff cookie crust, topped with cookie butter. This cheesecake is perfect dessert for all the Biscoff lovers in your life!
5 from 83 votes
Prep Time 30 minutes
Cook Time 2 hours
Chill Time 8 hours
Total Time 10 hours 30 minutes
Course Dessert
Cuisine American
Servings 14 slices

Ingredients
 

For the Biscoff Crust

  • 50 Biscoff cookies
  • 10 tablespoon (140 g) unsalted butter, melted
  • 2 tablespoon (25 g) granulated white sugar

For the Biscoff Cookie Butter Cheesecake

  • 32 oz. (907 g) cream cheese, at room temperature
  • ¾ cup (150 g) granulated white sugar
  • 2 tablespoon (16 g) corn starch
  • 1 cup (240 g) Biscoff cookie butter
  • cup (82 g) sour cream, at room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature

For the Biscoff Cookie Butter Topping

  • ¾ cup (180 g) Biscoff cookie butter, melted
  • whipped cream for decoration (optional)
  • Biscoff cookies for decoration (optional)
  • Biscoff cookie crumbs for decoration (optional)

Instructions
 

For the Biscoff Cookie Crust

  • Preheat the oven to 350 degrees.
  • Pulse the Biscoff cookies in a food processor until finely ground.
    50 Biscoff cookies
  • Add in the melted butter and sugar and pulse until combined.
    10 tablespoon (140 g) unsalted butter, melted, 2 tablespoon (25 g) granulated white sugar
  • 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.
  • When your pan is prepared, press the Biscoff cookie crumbs onto the bottom and about an inch up the sides.
  • Bake the crust for 10 minutes, then let it cool completely.

For the Biscoff Cookie Butter Cheesecake

  • Preheat the oven to 350 degrees if not still preheated from the crust.
  • In a stand mixer, mix the softened cream cheese, corn starch and granulated sugar 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. This is a crucial step, if the cream cheese is not smooth here, the cheesecake will have lumps of cream cheese in it when it bakes, so really be sure to mix the cream cheese well.
    32 oz. (907 g) cream cheese, at room temperature, ¾ cup (150 g) granulated white sugar, 2 tablespoon (16 g) corn starch
  • Add the Biscoff cookie butter, vanilla and sour cream to the cream cheese mixture. Mix for 1 minute. Scrape the sides and bottom of bowl again to ensure everything is mixed together.
    1 cup (240 g) Biscoff cookie butter, 1 tablespoon (15 ml) vanilla extract, ⅓ cup (82 g) sour cream, at room temperature
  • At this point, stop and put a pot of water on the stove to start boiling for the water bath. You will want enough water to go up about 1 ½ inches on the sides of the springform pan.
  • Next add in the eggs and egg yolks one at a time to the cheesecake batter, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in turn off the mixer. 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.
  • Bake at 350 degrees 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).
  • Once the cheesecake has chilled, carefully remove it from the springform pan and transfer it to a serving plate.

For the Biscoff Cookie Butter Topping

  • Pour the melted cookie butter on top of the cheesecake. Use a mini offset spatula to smooth it out. Return the cheesecake to the fridge for about 20 minutes, or until the cookie butter is set.
    ¾ cup (180 g) Biscoff cookie butter, melted
  • Once the cookie butter is set, remove the cheesecake from the fridge and pipe swirls of whipped cream around the edges of the cheesecake. Sprinkle with Biscoff cookie crumbs and decorate with Biscoff cookies, then serve!
    whipped cream for decoration (optional), Biscoff cookies for decoration (optional), Biscoff cookie crumbs for decoration (optional)
Keyword biscoff, biscoff cheesecake, cheesecake
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