This baked Biscoff cheesecake recipe is irresistible! It’s got a creamy cheesecake layer made with cookie butter, and a Lotus Biscoff cheesecake crust!
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.
cooking spray
Combine all crust ingredients in a medium bowl and blend well until crumbs are well-saturated with melted butter.
1 ⅔ cups Biscoff cookie crumbs, 7 tablespoon salted butter, ¼ cup light brown sugar
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.
24 oz cream cheese, ¾ cup biscoff cookie butter, ⅔ cup light brown sugar, 4 teaspoon cornstarch
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.
⅔ cup heavy cream, ⅓ cup full-fat sour cream, 1 tablespoon pure vanilla extract
Add eggs one at a time, mixing well after each addition. Scrape batter onto crust in springform pan.
3 large eggs
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.
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!