Description
This Biscoff cheesecake is a richly decadent dessert that combines a buttery Biscoff cookie crust with a creamy, full-fat cream cheese filling infused with cookie butter and cinnamon. Finished with a warm cookie butter drizzle and whipped cream, this American classic cheesecake is perfect for special occasions and dessert lovers seeking an indulgent treat.
Ingredients
Scale
Biscoff Cookie Crust
- 1 3/4 cups biscoff cookie crumbs (190g)
- 5 Tbsp granulated sugar (63g)
- 6 Tbsp salted butter, melted (85g)
Biscoff Cheesecake
- 5 cups (five 8 oz. packages) full-fat cream cheese, room temperature (1130g)
- 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)
Garnish
- 1/2 cup cookie butter, warmed (120g)
- Whipped cream, for topping
Instructions
- Prepare Cookie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the biscoff cookie crumbs, granulated sugar, and melted salted butter. Mix until the mixture is evenly moistened. Press this mixture firmly into the bottom and about halfway up the sides of a 9- or 10-inch springform pan using the back of a spoon or measuring cup. Bake for 8 minutes, then transfer to a wire rack to cool. Lower oven temperature to 325°F (165°C) without turning it off.
- Make Cheesecake Filling: In a large bowl, beat the room temperature full-fat cream cheese on low speed until smooth and creamy using a hand or stand mixer. Add sugar, sour cream, cookie butter, vanilla extract, and ground cinnamon. Mix on medium-low speed until combined, scraping the bowl as needed to incorporate all ingredients.
- Add Eggs: In a separate bowl, lightly beat the eggs. Slowly mix the beaten eggs into the cream cheese mixture on medium-low speed until just combined. Scrape the bowl with a spatula and mix gently on low speed to ensure an even, smooth batter. Tap the bowl on the counter to release air bubbles which helps prevent cracking.
- Bake Cheesecake: Pour the cheesecake batter over the cooled crust. Bake at 325°F (165°C) for 30 minutes. Then reduce temperature to 250°F (120°C) and bake for an additional 45 minutes.
- Cool Cheesecake Gradually: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to cool slowly. Then prop the door open slightly with a wooden spoon and allow to cool for another hour.
- Final Cooling and Refrigeration: Remove the cheesecake from the oven. Let it cool completely at room temperature for 2 hours. Cover with plastic wrap and refrigerate for 3-4 hours or overnight until chilled and set.
- Serve: Remove the springform pan collar carefully. Drizzle warm cookie butter over the cheesecake and top with whipped cream swirls. Use a warm, sharp knife (heated in hot water and dried) to cut clean slices, wiping the knife between cuts.
Notes
- This cheesecake can be stored in the refrigerator for up to one week. Store slices in an airtight container or cover the pan tightly with plastic wrap.
- Freeze leftover cheesecake (after baking and cooling) wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before serving.
- Wait to add cookie butter drizzle and whipped cream until just before serving for best texture and freshness.
- Ensure all ingredients are at room temperature for a smooth, lump-free batter.
- Mix on low speed to minimize air incorporation, reducing risk of cracks.
- Follow the gradual cooling steps exactly to prevent cracks and achieve the perfect cheesecake consistency.
- Use a warm, sharp knife dipped in hot water and wiped dry between slices for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cheesecake, cookie butter cheesecake, creamy cheesecake, American dessert, baked cheesecake, Biscoff cookie crust
