Biscoff Cheesecake

5 from 1 vote

A rich and creamy indulgence full of classic cookie butter flavor. This elegant cheesecake is easy to make and perfect for any celebration!

Prep Time30

Bake time + chill time8

Total Time8 30

Servings: slices

Author: Julie Chiou

Equipment

Ingredients

For the crust:

42 Biscoff cookies
⅓ cup (76 g) unsalted butter melted
2 tablespoons granulated sugar

For the cheesecake batter:

32 ounces (907 g) plain cream cheese softened to room temperature
1 cup (237 g) Biscoff cookie butter spread
½ cup (115 g) sour cream
2 teaspoons vanilla extract
½ cup (110 g) light brown sugar
½ cup (100 g) granulated sugar
¼ teaspoon salt
4 large eggs room temperature

For the frosting:

½ cup (114 g) unsalted butter room temperature
¼ cup (59 g) Biscoff cookie butter spread
½ teaspoon vanilla extract
Pinch salt
1 ¾ cup (210 g) powdered sugar
2 tablespoons heavy cream
8 Biscoff cookies for topping

Instructions

Preheat oven to 325 °F (163 °C)
To make the crust, add cookies to a food processor and pulse until you have fine crumbs. Add in the melted butter and sugar and pulse until combined.
42 Biscoff cookies, 1/3 cup unsalted butter, 2 tablespoons granulated sugar
Transfer to a 9” springform pan, pressing firmly into the bottom of the pan.
Bake for 10 minutes, then remove from oven. Once cooled, use some cooking spray on a paper towel to lightly grease the sides of the pan to prevent sticking before adding the filling. Wrap the bottom of the pan and the sides with 2 layers of aluminum foil to prevent water from getting into the cheesecake.
To make the batter, add the cream cheese to a large bowl and use a hand mixer/stand mixer on medium speed to beat the cream cheese until smooth and creamy.
32 ounces plain cream cheese
Add in brown sugar, granulated sugar, and salt and beat for 2 minutes. Scrape down the sides of the bowl.
1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt
Add the cookie butter, sour cream, and the vanilla and beat until smooth and no lumps remain.
1 cup Biscoff cookie butter spread, 1/2 cup sour cream, 2 teaspoons vanilla extract
Add eggs one at a time and beat until just mixed.
4 large eggs
Pour the cheesecake batter into the pan. Place the pan inside a roasting pan or large baking pan with sides. Fill the pan with about 1 inch of hot water. This will prevent the cheesecake from cracking.
Carefully place in the oven and bake for 70-80 minutes. The cheesecake should be set around the edges and slightly jiggly in the middle.
Once the cheesecake is baked, turn the oven heat off, and leave the cheesecake in the oven for about 1 hour to cool. Do not open the door.
After an hour, remove the cheesecake from the oven, remove foil, and set on a cooling rack to cool at room temperature for about 45 minutes.
Place in the refrigerator to cool and set completely before serving (4-6 hours).
To make the frosting, beat together the butter and cookie butter for about 1 minute. Add in vanilla, salt, powdered sugar and heavy cream on low speed. Once the powdered sugar is incorporated, increase the speed to medium high and beat until light and fluffy. If the frosting is too thick, add in another 1-2 tbsp heavy cream.
½ cup unsalted butter, ¼ cup Biscoff cookie butter spread, ½ teaspoon vanilla extract, Pinch salt, 1 ¾ cup powdered sugar, 2 tablespoons heavy cream
Pipe frosting on top of the cheesecake and garnish with 8 Biscoff cookies.
8 Biscoff cookies