This Biscoff cheesecake has a Lotus Biscoff cookie crust, a baked creamy cheesecake with cookie butter and chopped Biscoff cookies. It is topped with extra cookie butter and decorated with more Biscoff cookies.
¾cupBiscoff cookie spreadfor topping the cheesecake
Biscoff cookiesfor decorating the cheesecake
Biscoff Cookie Crust
Preheat the oven to 325°F. Spray a 9-inch springform pan with a baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again.
Using a food processor, blend 40 Biscoff cookies to a fine crumb. In a medium bowl, mix the Biscoff cookie crumbs, brown sugar and melted butter using a fork.
2 ¼ cup Biscoff cookie crumbs, ⅛ cup Brown sugar, 7 tablespoon Unsalted butter
Spread the crumbs into the springform pan. Use your hands to form the crust around halfway up the sides of the pan. Use a bottom of a measuring cup to compact the crust down.
Bake for 13 minutes.
Using a mixer, beat the cream cheese on high speed for 1 minute. Scrape the bowl and add in the sugar. Beat for another 1 minute and scrape the bowl again using a rubber spatula.
24 oz Cream cheese, ¾ cup White granulated sugar
Add the Biscoff cookie spread, sour cream, heavy cream, and vanilla. Mix until smooth. Make the sure the cookie butter is full mixed in.
1 cup Biscoff cookie spread, ½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract
Add in the eggs one at a time and mix on low. Make sure to mix until just combined.
3 Large eggs
Take the bowl off the mixer and add in the Biscoff cookie crumbs. Use a rubber spatula to fold it in.
1 cup Biscoff cookie pieces
Pour the cheesecake batter into the springform pan. Prepare a water bath.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 60-70 minutes. Bake until the edges are set and the middle has a slight jiggle.
Turn the oven off, prop open the door slightly, and let the cheesecake sit to slowly cool for 30 minutes.
Transfer the pan to a cooling rack. Cool completely.
Wrap in aluminum foil and store in the fridge. Chill for at least 6 hours or overnight.
Take the cheesecake out of the pan and remove the parchment paper. Melt the cookie butter in the microwave until melted. Pour the melted cookie butter on top of the cheesecake and top with extra Biscoff cookies.