Ingredients

1 3/4 cups Biscoff cookie crumbs (190g)

5 Tbsp granulated sugar (63g)

6 Tbsp salted butter, melted (85g)

5 cups full-fat cream cheese, room temperature (1130g, about five 8 oz. packages)

1 1/2 cups granulated sugar (300g)

1/2 cup full-fat sour cream, room temperature (128g)

1/4 cup cookie butter (60g)

1 Tbsp vanilla extract or vanilla bean paste (12g)

1 Tbsp ground cinnamon (7g)

4 large eggs, room temperature (224g)

1/2 cup cookie butter, warmed (120g, for garnish)

Whipped cream (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, mix the Biscoff cookie crumbs, 5 Tbsp sugar, and melted butter until the crumbs are evenly moistened.

Step 2: Press the cookie mixture into the bottom and halfway up the sides of a 9- or 10-inch springform pan. Bake for 8 minutes, then remove and let cool on a wire rack. Reduce oven temperature to 325°F (165°C).

Step 3: In a large bowl, beat the room temperature cream cheese on low speed until smooth. Add the sugar, sour cream, cookie butter, vanilla, and cinnamon. Mix on medium-low until well combined, scraping the sides as needed.

Step 4: In a separate bowl, beat the eggs lightly. Slowly add the eggs to the cream cheese mixture on medium-low speed, mixing just until combined. Scrape the bowl and mix gently until smooth. Tap the bowl on the counter to release air bubbles.

Step 5: Pour the filling over the cooled crust and bake at 325°F (165°C) for 30 minutes. Then reduce the oven to 250°F (120°C) and bake for 45 more minutes.

Step 6: Turn off the oven and leave the cheesecake inside to cool for 30 minutes without opening the door. Then crack the door open with a wooden spoon and cool for 1 more hour.

Step 7: Remove the cheesecake from the oven and cool completely at room temperature for 2 hours. Cover with plastic wrap and refrigerate for 3-4 hours or overnight.

Step 8: When ready to serve, release the springform pan collar. Drizzle warm cookie butter over the top and add whipped cream swirls. Use a warm, sharp knife to cut into the chilled cheesecake, wiping the knife clean between slices.

Tips & Variations

Make sure all dairy ingredients are at room temperature for a smooth batter and even baking.

Mix the batter on low speed to avoid incorporating air, which can cause cracks.

Follow the cooling steps carefully to prevent cracks and maintain a creamy texture.

Use a warm knife to slice for clean edges—dip the knife in hot water, dry it, and wipe between cuts.

Substitute regular cream cheese with Neufchâtel for a lighter version, but expect a slightly less rich texture.

Storage

Store leftover cheesecake in an airtight container or cover tightly with plastic wrap and refrigerate for up to 5 days. For longer storage, freeze the cheesecake for up to 3 months after baking and cooling. To freeze, remove the springform collar, wrap the whole cheesecake tightly in plastic and foil, and thaw overnight in the refrigerator before serving. Add the cookie butter drizzle and whipped cream just before serving.

FAQs

Can I use regular cookies instead of Biscoff cookies for the crust?

Yes, you can substitute other spiced or ginger cookies, but the signature Biscoff flavor will be missing. Lotus Biscoff cookies give the cheesecake its distinctive taste.

Why did my cheesecake crack?

Cracks usually happen if air bubbles are trapped or the cheesecake cools too quickly. Beating the batter gently, tapping out air bubbles, and following the slow cooling instructions will help prevent cracks.