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Biscoff cheesecake on top of a marble board.

Ultimate Biscoff Cheesecake

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.
5 from 7 votes
Prep Time 45 mins
Cook Time 1 hr 5 mins
Chilling Time 6 hrs
Total Time 7 hrs 50 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 263 kcal

Ingredients
 
 

Biscoff Cookie Crust

  • 2 ¼ cup Biscoff cookie crumbs fine crumb
  • cup Brown sugar packed light or dark
  • 7 tablespoon Unsalted butter melted

Biscoff Cheesecake

  • 24 oz Cream cheese room temperature
  • ¾ cup White granulated sugar
  • 1 cup Biscoff cookie spread
  • ½ cup Sour cream room temperature
  • ¼ cup Heavy cream room temperature
  • 1 teaspoon Pure vanilla extract
  • 3 Large eggs room temperature
  • 1 cup Biscoff cookie pieces chopped
  • ¾ cup Biscoff cookie spread for topping the cheesecake
  • Biscoff cookies for decorating the cheesecake

Instructions
 

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.

Biscoff Cheesecake

  • 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.
    ¾ cup Biscoff cookie spread, Biscoff cookies

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 263kcalCarbohydrates: 14gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 138mgPotassium: 73mgSugar: 13gVitamin A: 824IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword baked cheesecake, biscoff cheesecake, biscoff cookie crust, biscoff cookie spread, biscoff cookies
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