Biscoff Cheesecake

Lotus Biscoff cookies are a classic for a reason. I’ve loved them ever since I was young — my dad, a flight attendant for Continental Airlines, used to bring Biscoff to us all the time because they handed them out as in-flight snacks. For so long, I’ve loved the richly spiced flavor and buttery crunch of those amazing cookies, and it’s so exciting to discover new ways to use them in baking. That’s why I love this Biscoff cheesecake so much! It’s got it all — a Biscoff cookie crust, a creamy vanilla cheesecake layer flavored with Biscoff cookie butter, and a topping of even more cookie butter and Biscoff cookie crumbs!

What does Biscoff taste like?

You haven’t had Lotus Biscoff cookies?! I’m so excited for you to try them! They have a delicately spiced, caramelized flavor that is so irresistible! They are similar to gingerbread cookies, graham crackers, or other spiced cookies. They’re so great — and even better as part of this Biscoff cheesecake!

And if you love this creamy Biscoff cheesecake, you’ll definitely want to try my coconut key lime cheesecake, available in my summer cookbook Sweet Summertime! Grab your copy now in e-book format or paperback from Amazon!

Ingredients

• Biscoff crumbs – you can use a food processor to crush your Biscoff cookies, or you can crush them in a plastic bag with a rolling pin until they form fine crumbs. If you can’t find Lotus Biscoff cookies, any speculoos-type cookie will work in your Biscoff cheesecake!
• melted butter – I typically use salted butter, but if you use unsalted just add in ¼ teaspoon of salt to your crust mixture.
• brown sugar – I love the flavor that light brown sugar adds to this Biscoff cheesecake crust!

 And for the cheesecake filling, you’ll need:

• softened cream cheese – your cream cheese should be soft, but still cool to the touch.
• cookie butter – the amazing, creamy richness of cookie butter is the secret ingredient in this Biscoff cheesecake!
• brown sugar – I love the flavor of brown sugar with the cookie butter and vanilla flavors in this cheesecake filling.
• cornstarch – we’ll add a little cornstarch to help prevent cracking. The cornstarch eliminates the need for a water bath, but we’re only using a little to keep our Biscoff cheesecake nice and creamy.
• pure vanilla extract – be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
• full-fat sour cream – adds to the creamy texture of this Biscoff cheesecake! Be sure to use full-fat sour cream for the best texture.
• eggs – make sure your eggs are room temperature before adding them into your cheesecake batter.

Equipment

I recommend using a 9-inch springform pan to make your Biscoff cheesecake easy to remove from the pan once it’s cooled. Here’s the one I use! If you don’t have a springform pan, you can use any deep 9-inch cake pan, lined with parchment paper with an overhang to make removal easier. You’ll also need an electric mixer to whip up your cheesecake batter, and either a food processor or rolling pin to make your Biscoff crust.

Tips and F.A.Q.

More Recipes You’ll Love

Biscoff Cheesecake Recipe with Cookie Butter

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Creamy Lotus Biscoff cheesecake recipe with Biscoff speculoos cookies and cookie butter in the crust, filling and topping!

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Oven Cooling Time: 1 hour

Total Time: 2 hours 40 minutes

Course: Dessert

Cuisine :American, British

Servings: 14 slices

Calories: 558kcal

Recipe Source: Chenée Lewis

Equipment you may need

• parchment paper
• 9-inch springform pan
• stand mixer
• hand mixer
• food processor
• food scale
• cooling rack
• measuring cups and spoons
• mixing bowls
• rubber spatula
• rolling pin

Ingredients

1x2x3x

Biscoff Cookie Crust

• cooking spray
• 1 ⅔ cups (167 g) Biscoff cookie crumbs - crushed with a food processor, or by hand with a rolling pin
• 7 tbsp (104 ml) salted butter - melted
• ¼ cup (55 g) light brown sugar - packed

Cookie Butter Cheesecake Filling

• 24 oz (680 g) cream cheese - 3 8-ounce packages, room temperature
• ¾ cup (177 g) biscoff cookie butter
• ⅔ cup (147 g) light brown sugar - packed
• 4 tsp (20 ml) cornstarch
• ⅔ cup (159 g) heavy cream - room temperature
• 1 tbsp (15 ml) pure vanilla extract
• ⅓ cup (77 g) full-fat sour cream - room temperature
• 3 large eggs - beaten (room temperature)

Toppings

• Biscoff cookie butter - heated to pourable consistency (optional)
• crumbled Biscoff cookies - optional
• whipped cream - optional

Instructions

Biscoff Cookie Crust

• Preheat oven to 425°F. Spray 9-inch springform pan with cooking spray and line with parchment paper.
• Combine all crust ingredients in a medium bowl and blend well until crumbs are well-saturated with melted butter.
• Press crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Set aside.

Cheesecake Filling

• In the bowl of a stand mixer, beat softened cream cheese just until creamy. Mix in cookie butter, brown sugar and cornstarch until well combined. Scrape bowl.
• Gradually add in heavy cream, sour cream, and vanilla extract, mixing well after each and being sure to scrape bowl regularly to ensure even mixing.
• Add eggs one at a time, mixing well after each addition. Scrape batter onto crust in springform pan.
• Bake at 425°F for 10 minutes. Without opening oven door, reduce heat to 225°F and bake for another 60 minutes, or until outer edges are set and slightly puffed but center of cheesecake still jiggles slightly.
• Let cheesecake cool in oven for one hour with oven door cracked slightly.
• Remove from oven and scrape a butter knife around the cheesecake, between the edge of the cheesecake and the pan, to prevent it from sticking later.
• Let cheesecake continue to cool completely at room temperature on a wire rack, then place in refrigerator, uncovered, for at least 6 hours or up to overnight.
• To serve, remove from springform pan and top with fresh whipped cream, melted cookie butter, and crumbled Biscoff cookies.

Video

Notes

Storage and Freezing: You can store your cheesecake in the fridge for up to 5 days, or freeze for up to two months. To freeze, allow your Biscoff cheesecake to chill completely in the fridge, then transfer, uncovered to the freezer until solid. Once frozen solid, wrap cheesecake tightly in plastic wrap, then with a layer of heavy duty aluminum foil. When ready to serve, thaw frozen cheesecake, covered, at room temperature.

If you like this biscoff cheesecake recipe, you’ll love my coconut key lime cheesecake recipe, from my summer cookbook Sweet Summertime! Available here in e-book format and Amazon paperback!

Nutrition

Serving: 1 slice | Calories: 558 kcal | Carbohydrates: 42 g | Protein: 7 g | Fat: 41 g | Saturated Fat: 19 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 127 mg | Sodium: 367 mg | Potassium: 152 mg | Fiber: 1 g | Sugar: 25 g | Vitamin A: 1086 IU | Vitamin C: 1 mg | Calcium: 89 mg | Iron: 1 mg

Nutrition Disclaimer

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