Biscoff Cheesecake

Save For Later

My biscoff cheesecake features a spicy cookie crust filled with rich and creamy cookie butter cheesecake. If you like the cookie you are going to love this cheesecake!

I love making decadent over the top cheesecakes like my cannoli cheesecake, my oreo cheesecake, and my red velvet cheesecake. This Biscoff cheesecake is no exception. The cookie base is buttery and crunchy while the filling is silky smooth and swirled with more cookie butter.

Why This Recipe Works: A Sprinkle of Food Science

• Add Cornstarch: It binds to excess moisture for a creamy custardlike texture that is never rubbery.
• Add Lemon Juice: It helps firm the milk proteins for a thick never soupy texture.
• Start at High Heat: This bakes the crust and sets the outside. Then we switch to a low slow bake for cheesecake that is smooth not cracked.

Ingredient Notes and Shopping Tips

Ingredient Notes & Shopping Tips

• Biscoff Cookies: Buy the regular cookies not the sandwich cookies. I prefer Lotus brand as they have more spice and a more carmelized flavor.
• Cream cheese: Use full-fat cream cheese bricks. Avoid the tub variety which has air whipped into it. Be sure to soften cream cheese for around an hour at room temperature. Low on time? Place the foil packs in a bowl of warm not hot water.
• Cookie Butter: I like Lotus the best as it is more spice forward without being overly sweet. This works well in this already sweet dessert. Spray your measuring cup with nonstick spray to help it easily slide out.
• Eggs: Bring eggs to room temperature or place in a glass of warm not hot water before using. This will help them mix in quickly and smoothly.
• Heavy Cream: No substitutes half and half or mix will not set up correctly.

Krystle's Tips: Steal My Culinary School Secrets

1. Don't Overmix: Overmixing especially after you add the eggs can encorporate too much air. This can cause it to rise and fall leading to cracks.
2. Don't Overbake: Cheesecake is done when the edges are set and the center is still a litte jiggly. It will continue to firm up as it cools inside the oven.
3. Cool Gradually: Cheesecake is delicate and sensitive to temperature changes. I cook in the oven, on the counter, and finally in the fridge.
4. Water Bath: I think a water bath leads to the best texture and greatly reduces the chance of cracking. I strongly reccomend it. However, if you have to skip it I suggest cooking it with a pan of hot water on the lower rack.

More Cheesecakes To Try

Cookie Dough Cheesecake

Bailey's Cheesecake

Strawberry Cheesecake

Snickers Cheesecake

Still Hungry? Follow Baking Beauty on Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too.

📖 Recipe

Best Cookie Butter Cheesecake

My biscoff cheesecake features a spicy cookie crust filled with rich and creamy cookie butter cheesecake.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 12 Slices

Calories: 496kcal

Author: Krystle Smith

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Post

Name

Email

SAVE THIS!

Ingredients

For the Crust

• ▢ 25 Lotus Biscoff Cookies Or Speculoos
• ▢ 7 Tablespoons Butter Melted

For the Cheesecake

• ▢ 3 Packages Cream Cheese Softened (8 ounces each)
• ▢ 1 Cup Granulated Sugar
• ▢ ⅓ Cup Brown Sugar
• ▢ 1 Cup Cookie Butter Divided
• ▢ 3 Teaspoons Cornstarch
• ▢ ½ Teaspoon Salt
• ▢ 1 Tablespoon Vanilla
• ▢ ½ Cup Heavy Cream
• ▢ 1 ½ Teaspoons Lemon Juice
• ▢ 4 Eggs
• ▢ Boiling Water

Don't lose this recipe. Pin for later!

Instructions

• Line a 9" springform pan with parchment paper. Wrap in two layers of foil. Preheat oven to 350 °F
• Crush cookies with a rolling pin in a plastic baggie or use a food processor. Combine crumbs and melted butter. Press into pan using a glass or your hands being sure to go up the sides as well.
• In a large bowl mix cream cheese until smooth and fluffy. Stir in white sugar, brown sugar, and ¼ cup of cookie butter.
• Stir in cornstarch, salt, vanilla, heavy cream, and lemon juice. Add eggs on a time until just combined. Do not overmix.
• Pour cheesecake batter onto crust in springform pan. Allow at least ½″ of room at the top for the cheesecake to expand while cooking, so you may end up with a bit of excess batter.
• Heat remaining ¾ cup in the microwave for 30-60 seconds until melted. Pour onto filling and swirl with a knife or skewer.
• Place springform pan inside a large roasting pan. Place in oven and pour in around 1 inch of boiling water.
• Bake at 350 degrees for 10 minutes. Reduce heat to 275 degrees and bake for 70-80 more minutes. The center should be slightly jiggly but not soupy.
• Turn oven off, crack open door and cool in oven for 1 hour.
• Remove from oven. Cool completley before storing the in the fridge.

Nutrition

Calories: 496kcal | Carbohydrates: 40g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 423mg | Potassium: 117mg | Fiber: 0.01g | Sugar: 31g | Vitamin A: 1188IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 0.4mg

Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!