Biscoff Cheesecake

4.90 from 55 ratings

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

Prep Time15

Cook Time1 15

Additional Time8

Total Time9 30

Course: Cheesecake

Cuisine: American

Servings: 12 servings

Calories: 699kcal

Author: Chelsey White

Equipment

Ingredients

Biscoff Cookie Crust

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

Biscoff Cheesecake

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

Garnish

1/2 cup cookie butter, warmed 120g
Whipped cream

Instructions

Biscoff Cookie Crust

Preheat oven to 350°F/175°C.
Add 1 and 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.
Pour the cookie mixture into a 9-inch or 10-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.
Bake for 8 minutes, then remove from the oven. Place the pan on a wire rack to cool. Keep your oven on but reduce the temperature to 325°F/165°C.

Biscoff Cheesecake

While the cookie crust bakes and cools, make the cheesecake filling. 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.
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.
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.
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.
Pour the cheesecake filling on top of the cooled cookie crust and bake at 325°F/165°C for 30 minutes. Then reduce the oven temperature to 250°F/120°C and bake for an additional 45 minutes.
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 let it slowly cool. This minimizes the temperature shock and prevents your cheesecake from cracking.
After 30 minutes of cooling, crack your oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.
Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it's reached room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight.
When you're ready to enjoy this Biscoff cheesecake, remove it from the fridge and carefully release the collar of the springform pan.
Drizzle warm cookie butter over the top of the 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.
Leftover cheesecake can be kept in the fridge for up to 5 days in an airtight container.

Video

Notes

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 it onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple of 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 the 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 prevent cracking.
Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip 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