Ultimate Biscoff Cheesecake

This Biscoff cheesecake is the ultimate Biscoff cheesecake! It has a Lotus Biscoff cookie crust, a baked cheesecake filled with both cookie butter and chopped cookies. It is also topped with melted Biscoff cookie butter and more cookies! If you love Biscoff you will love this!

This Biscoff cheesecake is great because the cookie butter in the cheesecake makes it not as sweet as other cheesecakes. It taste unbelievable!

The best part about this cheesecake is it is full of chopped Biscoff cookies, gives it a little crunch throughout each cheesecake slice.

For more Biscoff recipes, try Biscoff Butter Cookies, Layered Lotus Biscoff Cake, and Fudgy Biscoff Brownies

Why This Recipe Works

• Biscoff cookie crust- The crust is buttery and full of the Biscoff cookies!
• Baked cheesecake- The cheesecake is baked, but it has the best texture. It is creamy and is full of cookie butter and chopped cookies.
• Melted cookie butter- On top of the cheesecake, it is decorated with melted cookie butter and more cookies.
• Perfect for special occasions- This cheesecake is great for the holidays or someone’s birthday!

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Lotus Biscoff cookies- This recipe uses A LOT of cookies. I would buy at least two big packs of Biscoff cookies
• Brown sugar- I used light brown sugar.
• Unsalted butter- This is melted for the crust.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
• Biscoff cookie spread- Use two container of the spread. Use creamy cookie spread and not the crunchy cookie spread.
• Sour cream- Use full sour cream. Pull this out 2 hours before baking.
• Heavy cream- Pull this out 2 hours before baking.
• Eggs- Pull the large eggs out 2 hours before baking.

Step By Step Instructions

Here is how to make and bake this cheesecake. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer).

STEP 1: Make the crust. First, use a food processor to blend the Biscoff cookies into a fine crumb. In a medium bowl, mix the Biscoff cookie crumbs, brown sugar, and melted butter until combined.

STEP 2: Bake the crust. Pour the crumbs into a 9-inch springform pan. Use your hands to press the crust up the sides of the pan and use a measuring cup to compact the bottom.

Then, bake for 13 minutes.

STEP 3: Beat cream cheese and sugar. Using a mixer in a large bowl, beat the cream cheese on high speed for 1 minute. Then, add in the white sugar and beat again.

STEP 4: Add wet ingredients. Next, add in sour cream, heavy cream, vanilla extract, and Lotus Biscoff spread and beat on medium speed until smooth and combined.

STEP 5: Add in the eggs and cookies. Add the eggs in one a time and mix on low speed until just combined. It is very important to mix until just combined to avoid cracks.

Pull the bowl off the mixer and add in the chopped Biscoff cookies. Use a rubber spatula to fold it in. Make sure to scrape the sides of the bowl.

STEP 6: Bake the crust. Prepare a water bath and bake for 60-75 minutes until the edges are set and the middle has a slight jiggle. See below for more information of water baths.

STEP 7: Cool. First, turn off the oven, crack open the door, and let it cool for 30 minutes. This allows it to cool slowly. Then, cool completely on a cooling rack (wire rack).

Cover with plastic wrap and chill for at least 6 hours but preferably overnight.

Decorating The Cheesecake

To decorate the cheesecake, first remove the cheesecake from the pan.

Then in a small bowl, heat the cookie butter. Pour it over the cheesecake and let it drip down the sides.

Freeze the cheesecake for 10 minutes to firm the cookie butter. Then, top with extra Biscoff cookies!

Water Bath Tips

The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.

Here are two techniques to try. They both use a roasting pan with hot steaming water.

1. Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
2. Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.

My favorite method is the first one. This won’t let any water at all get into the crust. It makes baking cheesecake so easy!

The second option gives the chance to get water inside and create a soggy crust.

Preventing Cheesecake Cracks

• Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.
• Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
• For best results, use a water bath. This is essential! See above for cheesecake tips.
• Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.
• If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.

How To Easily Remove The Cheesecake From The Pan

First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.

Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn’t very gently use a knife around the edge of the cheesecake to pop it off.

Then, you should be able to lay the cheesecake on it’s side to take off the bottom of pan and the parchment circle.

FAQ

Storing and Freezing

Store this Biscoff cheesecake in an airtight container like a cake carrier. Store in the fridge up to 5 days.

Freezing

You can freeze the Biscoff cheesecake in individual cake slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

You can also freeze the Lotus Biscoff cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.

Thaw for 1-2 hours before decorating.

Other Cheesecake Recipes To Try

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