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Creamy Biscoff Cookie Butter Cheesecake Recipe

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★★★★★

4.6 from 140 reviews

A luscious and creamy Biscoff cookie butter cheesecake featuring a crunchy Biscoff crust and a velvety smooth spiced filling. This easy-to-make dessert combines the rich caramel and cinnamon notes of Biscoff cookie butter with classic cheesecake tanginess, perfect for any occasion from casual gatherings to special celebrations.

Ingredients

Scale

For the crust:

  • 1 1/2 cups (150g) Biscoff cookies, finely crushed (or graham crackers as a substitute)
  • 6 tablespoons (85g) unsalted butter, melted (preferably Kerrygold)
  • 2 tablespoons granulated sugar (optional; depending on cookie sweetness)

For the filling:

  • 16 oz (450g) cream cheese, softened (Philadelphia brand recommended)
  • 1 cup (260g) Biscoff cookie butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) sour cream (can substitute Greek yogurt)
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the topping (optional):

  • 1/4 cup (65g) Biscoff cookie butter, warmed slightly for drizzling
  • Whipped cream or crushed Biscoff cookies for garnish

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a pin. Mix the crumbs with melted butter and sugar until the mixture looks like wet sand.
  2. Press the crust: Firmly press the cookie crumb mixture into the bottom of an 8-inch (20cm) springform pan to create an even, compact layer. Use the bottom of a glass to press it tightly. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
  3. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps using an electric mixer or stand mixer. Add the granulated sugar and continue beating until creamy. Add the Biscoff cookie butter and mix thoroughly to prevent lumps and achieve a velvety texture.
  4. Add eggs one at a time: Beat in the eggs individually, mixing just until combined after each addition. Avoid overbeating to prevent air bubbles that can cause cracks.
  5. Fold in sour cream, vanilla, and salt: Using a rubber spatula, gently fold in the sour cream, vanilla extract, and pinch of salt until the batter is smooth and silky without vigorous mixing.
  6. Pour and smooth: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.
  7. Bake the cheesecake: Bake at 325°F (160°C) for 50 to 60 minutes. The edges should be set while the center retains a slight jiggle to ensure a creamy texture.
  8. Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly and prevent cracks.
  9. Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight for full setting and flavor development.
  10. Add finishing touches: Before serving, warm the Biscoff cookie butter slightly and drizzle it over the top. Garnish with whipped cream or crushed Biscoff cookies if desired.

Notes

  • Always bring cream cheese to room temperature before mixing to avoid lumps.
  • Beat eggs gently and one at a time to prevent incorporate too much air, which causes cracks.
  • Slow cooling inside the oven with the door ajar helps prevent cheesecake cracking.
  • Baking the crust is recommended for sturdiness, but can be skipped if you’re short on time, though the crust may be softer.
  • Use a hot, clean knife wiped between cuts for neat cheesecake slices.
  • For gluten-free, use certified gluten-free cookie crumbs and Biscoff cookie butter.
  • For dairy-free alternatives, substitute cream cheese and sour cream with plant-based options, noting texture might slightly differ.

Keywords: Biscoff cheesecake, cookie butter cheesecake, creamy cheesecake, easy dessert, no-fuss cheesecake, velvety cheesecake, spiced dessert

Find it online: https://dinewithdylan.com/creamy-biscoff-cookie-butter-cheesecake-recipe/