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Biscoff Cheesecake

I’ve only made cheesecake like 3 times and it still kind of scares me. But it was time to man up and make one, especially since it’s one of the few desserts my husband enjoys. I wanted my first proper cheesecake to be epic and decided to make this biscoff cheesecake.

image of biscoff cheesecake that's been drizzled with warm cookie butter and topped with whipped cream

This recipe is adapted from Lauren’s Latest cheesecake recipe to have a delicious cookie butter twist. It’s made with a biscoff cookie crust, a hint of cinnamon and of course some cookie butter!

This cheesecake is decadent, creamy, and totally irresistible thanks to a generous drizzle of warm cookie butter.

As an added bonus, it’s surprisingly easy to make and is the perfect make ahead dessert. Somehow it tastes even better as it sits overtime. It’s magic, I swear!

How to Make Cheesecake Without Using a Water Bath

As I’ve lamented before, I don’t have a full-size oven. It’s hard enough to fit cake pans into my oven, let alone a water bath.

Water baths always seem like such a production, with sloshing water and the risk of it leaking into your cheesecake.

Thanks to a very gradual cooking and cooling process, this cheesecake recipe doesn’t require a water bath! Cooking it low and slow gives it an amazing texture, and letting the cheesecake gradually cool in the oven minimizes any risk of cracking.

The end result is a creamy, delicious cheesecake that’s crack-free!! The process is so easy and stress-free you’ll wonder why you ever used a water bath in the first place.

Substitutions & Swaps For This Biscoff Cheesecake

This recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

image of ingredients laid out on a counter to make a biscoff cheesecake
  • Biscoff Cookie Crumbs – I like to crush up biscoff cookies to make the crust! This can easily be done in a food processor or you can crush the cookies in a ziploc bag with a rolling pin. You can also use crushed graham crackers or crushed oreo cookies if you can’t find biscoff cookies.
  • Salted Butter – To keep things simple I use salted butter to make the graham cracker crust. If you only have unsalted butter, add about 1/4 tsp of salt into the crust mixture.
  • Granulated Sugar – I think this cheesecake has just the right amount of sweetness, but you can increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
  • Cream Cheese – This recipes tastes best with full-fat cream cheese. However, you can use low fat cream cheese or Neufchatel cheese in its place and the recipe will still turn out great.
  • Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using regular large eggs.
  • Cookie Butter  – The cookie butter drizzle really packs this cheesecake with biscoff flavor! You can use any brand of cookie butter.

Baking This Biscoff Cheesecake Without A Springform Pan

This recipe bakes up best in a 9-inch springform pan.

You could bake it in a 10-inch springform pan too, but the crust will be thinner and the cheesecake won’t be as tall.

image of cinnamon cookie butter cheesecake batter being poured onto a biscoff cookie crust to make a cheesecake

Sadly this recipe makes too much batter to be baked in any springform pan smaller than 9-inches.

You can also turn this recipe into biscoff cheesecake bars by baking it in a 9 inch x 13 inch pan for 38-42 minutes at 325 F or 165 C.

Making This Biscoff Cheesecake in Advance

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh.

You can also freeze this cheesecake for up to 3 months! After it’s baked and cooled, release the collar from the springform pan then freeze the entire cheesecake until it’s firm to the touch (about 3 hours).

image of a biscoff cheesecake that's been decorated with biscoff cookie butter and whipped cream

Carefully lift the cheesecake off the bottom of the springform pan and slide onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple layers of plastic wrap and then foil.

When you’re ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day.

Whether you’re freezing or refrigerating this cheesecake, wait to add the cookie butter drizzle and whipped cream until you’re ready to cut into it.

How To Make The Best Biscoff Cheesecake

  • Make sure your ingredients are at room temperature. It helps them mix together better and ensure your cheesecake has a smooth texture once it’s baked.
  • Beat your cream cheese on a low speed before adding the other ingredients! This helps to prevent any lumps from forming in the cheesecake batter.
  • Mix on a low speed while making this cheesecake batter. You want to incorporate as little air as possible into the batter, as air bubbles can cause your cheesecake to crack.
  • Follow the cooling instructions to a T! I know it’s a slow process, but it’s worth it. It helps ensure your cheesecake has the perfect consistency once it’s cooled and it prevents cracking.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
image of a slice of biscoff cheesecake being lifted onto a plate

Let Me Know What You Think!

If you try this biscoff cheesecake recipe, I’d love to hear what think of it!

Please leave a rating and let me know your thoughts by sharing a comment.

image of a slice of biscoff cheesecake drizzled with cookie butter and topped with whipped cream

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Yield: 12

Biscoff Cheesecake

image of biscoff cheesecake that's been drizzled with warm cookie butter and topped with whipped cream

This Biscoff cheesecake is packed with Biscoff flavor! From its cookie crust to its warm cookie butter drizzle, it's absolutely decadent!

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Additional Time 8 hours
Total Time 9 hours 30 minutes

Ingredients

Biscoff Cookie Crust

  • 1 3/4 cups biscoff cookie crumbs (190 grams)
  • 5 Tbsp granulated sugar (63 grams)
  • 6 Tbsp salted butter, melted (85 grams)

Biscoff Cheesecake

  • 5 cups or 5-8 oz. packages full-fat cream cheese, room temperature (1130 grams)
  • 1 1/2 cups granulated sugar (300 grams)
  • 1/2 cup full-fat sour cream, room temperature (128 grams)
  • 1/4 cup cookie butter (60 grams)
  • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
  • 1 Tbsp ground cinnamon (7 grams)
  • 4 large eggs, room temperature (224 grams)

Garnish

  • 1/2 cup cookie butter, warmed (120 grams)
  • Whipped cream

Instructions

Biscoff Cookie Crust

  1. Preheat oven to 350 F or 175 C.
  2. Add 1 1 3/4 cups of biscoff cookie crumbs, 5 Tbsp granulated sugar and 6 Tbsp melted butter into a medium bowl. Mix together until the ingredients are combined and the cookie crumbs look moist.
  3. Pour the cookie mixture into a 9-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust covering the bottom of the pan and reaching about halfway up the sides of the pan.
  4. Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to cool.
  5. Keep your oven on but reduce the temperature to 325 F or 165 C.

Biscoff Cheesecake

  1. While the cookie crust bakes and cools make the cheesecake filling.
  2. Place 5 cups of room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fitted with a whisk attachment on a low speed until creamy and smooth.
  3. Add in 1 1/2 cups of sugar, 1/2 cup room temperature sour cream, 1/4 cup cookie butter, 1 Tbsp vanilla extract and 1 Tbsp ground cinnamon. Mix on a medium-low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.
  4. Crack 4 large eggs into a separate bowl and mix together with a fork until scrambled. Slowly mix the eggs into the cream cheese mixture on a medium-low speed. Mix just until the eggs are incorporated.
  5. Scrape the sides and bottom of the bowl with a rubber spatula then mix on a low speed as needed to ensure the ingredients are fully combined and that the batter is smooth. Gently bang your mixing bowl on your counter a few times to help release any trapped air bubbles, which can cause your cheesecake to crack.
  6. Pour the cheesecake filling on top of the cooled cookie crust and bake at 325 F for 30 minutes.
  7. Reduce the oven temperature to 250 F or 120 C and bake for an additional 45 minutes.
  8. Once the cheesecake is fully baked, turn the oven off but leave your cheesecake in the oven to cool for another 30 minutes WITHOUT OPENING THE DOOR. I know it's hard not to peek, but it's important that all that heat stays in the oven to allow it to slowly cool. This minimizes the temperature shock and prevents your cheesecake from cracking.
  9. After 30 minutes of cooling, crack your oven door open with a wooden spoon and let the cheesecake continue to cool in the oven for another hour.
  10. Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it's reach room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight.
  11. When you're ready to enjoy this biscoff cheesecake, remove it from the fridge and carefully release the collar of the springform pan.
  12. Drizzle warm cookie butter over the top of cheesecake and top with whipped cream swirls. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices.
  13. Leftover cheesecake can be kept in the fridge for up to 5 days in an airtight container.

Notes

Making This Biscoff Cheesecake in Advance

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh. If you're making this cheesecake in advance, wait to garnish it with melted cookie butter and whipped cream until you plan to serve it.

You can also freeze this cheesecake for up to 3 months! After it's baked and cooled, release the collar from the springform pan then freeze the entire cheesecake until it's firm to the touch (about 3 hours).

Carefully lift the cheesecake off the bottom of the springform pan and slide onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple layers of plastic wrap and then foil.

When you're ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day. Wait to add the cookie butter drizzle and other toppings until you're ready to cut into it.

How To Make The Best Biscoff Cheesecake

  • Make sure your ingredients are at room temperature. It helps them mix together better and ensures your cheesecake has a smooth texture once it's baked.
  • Beat your cream cheese on a low speed before adding the other ingredients! This helps to prevent lumps from forming in the cheesecake batter.
  • Mix on a low speed while making this cheesecake batter. You want to incorporate as little air as possible into the batter, as air bubbles can cause your cheesecake to crack.
  • Follow the cooling instructions to a T! I know it's a slow process, but it's worth it. The gradual cooling process will give your cheesecake a perfect consistency once it's cooled and prevents cracking.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 472Total Fat 26gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 113mgSodium 251mgCarbohydrates 57gFiber 1gSugar 40gProtein 5g

Krystal

Sunday 25th of July 2021

Hi chels! I love watching your videos and have made many of your recipes! Your cheesecake recipe looks so so good!! I can’t wait to try it. Can I use a 9inch pan for this? Thank you?

Katie C

Wednesday 14th of July 2021

AMAZING! I followed the instructions exactly and it turned out perfect. Thank you!

Courtney

Monday 17th of May 2021

Wow!!! This is AMAZING!!! I've been looking for a good biscoff cheesecake recipe and this is definitely a keeper.. I doubled the cookie butter in the recipe to 1/2 cup. I DID do a water bath and baked at 325 degrees for about an hour and 40 minutes. Best cheesecake EVER!!! It was a hit with my family and friends.

Courtney

Monday 17th of May 2021

Sorry- forgot to add the texture is super creamy too! Perfection!

Christy

Sunday 28th of March 2021

We loved it!!! My sister showed me your recipe not knowing I use some of your other recipes. I was happy to make this. It's delicious and the instructions were easy to follow. Everyone raved about the taste!

Kelsey

Saturday 6th of March 2021

Can't I make this in a 7 inch pan and just not use all the batter?

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