Print

Indulgent Biscoff Cookie Butter Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This Indulgent Biscoff Cookie Butter Cheesecake is a rich and creamy dessert featuring a buttery Biscoff cookie crust and a luscious Biscoff-infused cream cheese filling. Baked in a water bath for a perfectly smooth texture and topped with whipped cream and cookie garnish, it’s a decadent treat perfect for cookie butter lovers.

Ingredients

Scale

Crust Ingredients

  • 2 cups Biscoff Cookie Crumbs (substitute with graham crackers or digestive biscuits if desired)
  • ½ cup Biscoff Cookie Butter (alternative: various cookie butters or nut butters can be used)
  • ½ cup Unsalted Butter, melted (coconut oil can replace for a dairy-free option)
  • ¼ cup Brown Sugar (granulated sugar can be used as a substitute)
  • Pinch of Salt

Filling Ingredients

  • 16 oz Cream Cheese, room temperature (Neufchâtel cream offers a lower-fat option)
  • ¾ cup Granulated Sugar (coconut sugar as a suitable alternative)
  • ½ cup Biscoff Cookie Butter
  • 3 large Eggs (aquafaba can be used as a vegan alternative)
  • 1 cup Sour Cream (Greek yogurt can be substituted)
  • 1 cup Heavy Cream
  • 1 tsp Vanilla Extract

Topping Ingredients

  • 1 cup Heavy Cream, chilled
  • 1 cup Powdered Sugar (no substitutes recommended)
  • 6 whole Biscoff Cookies for garnish
  • Additional Biscoff Cookie Crumbs for garnish

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine Biscoff cookie crumbs, melted butter, Biscoff cookie butter, brown sugar, and a pinch of salt. Use a fork to blend until moistened and crumbly. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
  2. Mix the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually add granulated sugar and Biscoff cookie butter, mixing until fully combined. Add eggs one at a time, mixing on low speed to prevent overmixing until the batter is smooth. Gently fold in sour cream, heavy cream, and vanilla extract, ensuring a velvety consistency.
  3. Prepare for Baking in a Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan into a larger baking dish, then fill the dish with hot water until it reaches halfway up the side of the springform pan. Carefully pour the cheesecake filling over the cooled crust.
  4. Bake the Cheesecake: Reduce oven temperature to 325°F (160°C). Bake the cheesecake in the water bath for 60–70 minutes, until the edges are set but the center remains slightly jiggly to ensure a creamy texture.
  5. Cool the Cheesecake: Once baked, turn off the oven but leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling prevents cracks. Afterwards, remove the cheesecake and allow it to cool at room temperature for about 30 minutes before transferring to the refrigerator. Chill for at least 8 hours or overnight for best results.
  6. Prepare the Whipped Cream Topping: When ready to serve, whip the chilled heavy cream gradually adding powdered sugar until stiff peaks form.
  7. Decorate and Serve: Carefully spread or pipe the whipped cream over the chilled cheesecake. Sprinkle with additional Biscoff cookie crumbs and garnish with whole Biscoff cookies for an appealing finish.

Notes

  • Ensure the cream cheese is at room temperature before mixing to avoid lumps.
  • Wrapping the pan in foil and baking in a water bath helps achieve a smooth, crack-free cheesecake.
  • Do not overbake; the cheesecake should still be slightly jiggly in the center when done.
  • Chilling overnight improves texture and flavor development.
  • For a dairy-free version, substitute cream cheese with dairy-free alternatives, use coconut oil instead of butter, and full-fat coconut milk in place of heavy cream.

Keywords: Biscoff Cheesecake, Cookie Butter, Cheesecake Recipe, Dessert, Cream Cheese Cake

Find it online: https://stirringwithstella.com/indulgent-biscoff-cookie-butter-cheesecake-recipe/