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Biscoff Cheesecake

This biscoff cheesecake features a crunchy biscoff cookie crust, a thick, creamy cookie butter cheesecake filling, and an easy cookie butter glaze topping.
5 from 2 votes
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Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
cooling time: 12 hours
Total Time: 14 hours 15 minutes
Servings: 12 servings

Equipment

  • 9 or 10" springform pan

Ingredients
 
 

Biscoff Cookie Crust:

  • 1 and ¾ cups biscoff cookie crumbs, about 28 cookies
  • ¼ cup brown sugar
  • 6 tablespoons butter , salted or unsalted, melted

Cheesecake Filling:

  • 24 ounces cream cheese, full-fat, softened to room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ cup creamy biscoff cookie butter
  • ¼ cup sour cream, full-fat, room temperature
  • 1 teaspoon fresh-squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 large eggs, room temperature

Cookie Butter Glaze:

  • ¼ cup creamy biscoff cookie butter, melted

Instructions

  • Line the bottom of a 9 or 10" springform pan with parchment paper. Lightly spray the sides of the pan with nonstick spray.
  • Wrap the pan with several layers of heavy duty aluminum foil, then tie a slow-cooker oven liner around it (recommended) to keep water leaking into the pan from the water bath.
  • Arrange your oven rack to the lower position. Preheat your oven to 325°F and start boiling water for the water bath.

Make the Biscoff Cookie Crust:

  • Add the biscoff cookies to a food processor and pulse into fine crumbs. Add the brown sugar and melted butter and pulse until the mixture is well combined and clumps together easily. It should have a texture similar to wet sand.
  • Spread the crust mixture out in the prepared pan. Use the bottom of a glass or measuring cup to pack it tightly and evenly into the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes while you make the filling.

Cheesecake Filling:

  • In a large bowl, use an electric mixer to beat the softened cream cheese until smooth with no lumps. Wipe any lumps off of the mixer and sides of the bowl. Add the granulated sugar and cornstarch and mix until well combined.
  • Mix in the cookie butter, room temperature sour cream, fresh-squeezed lemon juice, ground cinnamon, and salt. Wipe the sides of the bowl with a rubber spatula. Make sure the filling is completely smooth and there aren't any lumps at this point.
  • Switch to a whisk and mix in the room temperature eggs, one at a time, until just combined after each. Mix just until the batter is smooth once you've added all of the eggs. Tap the bowl of cheesecake batter on your counter several times to release any trapped air bubbles.
  • Pour the cheesecake batter into the pan over the prebaked crust. Tap the pan on your counter gently to spread the batter out and get rid of trapped air bubbles.

Bake:

  • Place a large roasting pan on the rack in your oven. Add about an inch of boiling water to the pan, then gently place the cheesecake inside the pan.
  • Bake the cheesecake for 1 hour. Gently shake the pan to check on it, if it looks set around the edges and there's a 2-3" wobbly center, then it's done. If it looks really wobbly all over, keep baking and check again in 5-minute intervals. Mine needed 1 hour + 15 minutes total, but the time can vary. When in doubt, it's better to slightly under-bake the cheesecake than it is to over-bake it.
  • When the cheesecake looks done, turn the oven off and leave the cheesecake inside with the door open for 1 hour to slowly cool to room temperature. It will continue to bake and set as it cools in the oven.
  • Remove the cheesecake from the oven and the water bath and let cool completely at room temperature. About 1-3 hours, it shouldn't feel warm at all when you put it in the fridge. Refrigerate overnight, uncovered and still in the springform pan.

Cookie Butter Glaze:

  • Melt the cookie butter by microwaving for about 30-seconds, or until it's a pourable consistency. Pour the cookie butter over the cooled cheesecake and use an offset spatula to spread it out evenly.
  • Top with whipped cream and crushed biscoff cookies when ready to serve.

Notes

Cover leftovers and store in the fridge for 3-5 days. You can also freeze the cheesecake for up to 3 months. 

Nutrition

Serving: 1slice | Calories: 528kcal | Carbohydrates: 43g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 345mg | Potassium: 120mg | Fiber: 0.2g | Sugar: 32g | Vitamin A: 1047IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1mg