Biscoff Cheesecake

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!

Ingredients

For the Brown Butter

For the Biscoff Cookie Crust

For the Brown Butter Cookie Butter Cheesecake

For the Cookie Butter Caramel

Instructions

For the Brown Butter

For the Biscoff Cookie Crust

For the Brown Butter Cookie Butter Cheesecake

For the Cookie Butter Caramel

Assembling the Cheesecake