Biscoff Cheesecake Recipe Cookie Butter Cheesecake

When it comes to rich and creamy desserts, cheesecake is at the top of the list for me. It’s always so delicious! And adding cookie butter makes it even better. After you make this amazing Biscoff cheesecake, here are a couple of other recipes you need to try out: cranberry orange cheesecake, or gingerbread cheesecake for another great holiday dessert!

Ah, Biscoff cookies. They’re so simple but have the most addictive flavor! And they’re perfect for adding to all of your favorite desserts to make them taste even better. Enter Biscoff cheesecake – the holiday dessert that’s just what you need in your life. This Biscoff cheesecake is made with cookie butter spread to give each slice more of that nutty, spiced cookie flavor we all love. You can either buy this prepackaged at the store or make it yourself, whatever’s more convenient! The cookie flavor combined with the tangy, creamy cheesecake is to die for. I know making cheesecake from scratch can be time consuming and tricky at times, but trust me, it’s so worth it! I’ve broken down all the steps and added in tips so you can enjoy this amazing dessert. (And be just as obsessed with it as I am.)

Ingredients Needed

I know it looks like a lot, but most of these ingredients are either reused or pantry staples to make your life a little easier. Exact measurements are in the recipe card below. You can also click on ‘jump to recipe’ at the top of the post to get there!

Crust:

Biscoff Cookies: These cookies are crushed and used as the base for the cheesecake crust. You could also use a graham cracker or gingersnap crust if you wanted. Brown Sugar: Adds sweetness and depth of flavor to the crust. Butter: So all the crust ingredients stick together. Butter also adds a rich and delicious flavor! Salt: Just a pinch to enhance all of the flavors.

Filling:

Cream Cheese: The main ingredient in the cheesecake filling. Use room temperature cream cheese so everything mixes together nicely! Sugars: You’ll use both brown sugar and granulated sugar here. Biscoff Cookie Butter: The star of the show! This a delicious and nutty flavor to the Biscoff cheesecake. Sour Cream: Adds moisture and extra tanginess to the cheesecake. Eggs: Bind everything together and give the cheesecake its structure. Vanilla Extract: Our trusty flavor enhancer! Use pure vanilla extract if you have it.

Topping:

Whipped Cream: Add dollops on top for a little extra creamy goodness! It also makes the cheesecake look nice. Biscoff Cookies: Add crumbles or whole cookies to garnish your Biscoff cheesecake with. Biscoff Cookie Butter: A drizzle to top things off!

Biscoff Cheesecake Recipe

Homemade cheesecake can be finicky, so make sure you’ve read through all the instructions before you begin. A couple key tips: don’t skip the water bath, and let the Biscoff cheesecake cool in the oven without opening it! This will make sure your cheesecake turns out perfectly rich and creamy without cracks.

Cheesecake Filling

Prepare the Water Bath

Bake The Cheesecake

Chill and Serve

Don’t Overbeat: Remember, overbeating your batter invites unwanted air into the mix. This can cause the batter to rise uncontrollably or fall flat during baking. Grease Your Spring Form Pan: Even if your trusty springform pan has a non-stick surface, don’t be tempted to skip greasing it. Think of it as giving your Biscoff cheesecake an extra layer of insurance for a smooth and effortless release. You don’t want all that hard work to end up falling apart! No Peeking: After all the effort you’ve put into creating the perfect water bath for your cheesecake, it’s crucial to let it work its magic. So don’t peek! Every time you open the oven door, you release that precious steam and risk exposing your delicate cheesecake to sudden temperature changes. This can cause it to crack. Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Don’t stick a knife or a thermometer inside it. It will cause it to crack. Once it’s done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour. Patience is key!