Biscoff Cookie Butter Cheesecake

Biscoff Cookie Butter Cheesecake

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Introduction

If you’re a fan of Biscoff cookies and their irresistible caramelized flavor, this Biscoff Cookie Butter Cheesecake is a dream come true. This cheesecake is rich, creamy, and bursting with the sweet, spiced flavors of Biscoff cookies and cookie butter. The combination of a crunchy Biscoff cookie crust, a velvety cookie butter-infused cheesecake filling, and a luscious cookie butter topping makes this dessert a showstopper.

Whether you’re serving it at a special occasion or indulging in a luxurious treat, this Biscoff cheesecake is guaranteed to impress. The best part? You don’t need to be a professional baker to pull this off! With simple ingredients and step-by-step guidance, you can create this decadent cheesecake at home.

Ingredients

For the Biscoff Cookie Crust:

  • 2 cups Biscoff cookie crumbs (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup Biscoff cookie butter
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup heavy cream

For the Topping:

  • ½ cup Biscoff cookie butter, melted
  • 1 cup whipped cream (optional, for garnish)
  • Crushed Biscoff cookies (for garnish)

Preparation

Step 1: Prepare the Biscoff Cookie Crust

  1. Preheat your oven to 325°F (163°C).
  2. Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
  3. In a mixing bowl, combine the cookie crumbs, melted butter, and sugar, stirring until the mixture is evenly combined.
  4. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
  5. Bake for 8-10 minutes, then remove from the oven and allow it to cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese until smooth and fluffy.
  2. Add the Biscoff cookie butter and mix until well incorporated.
  3. Gradually add the sugar and mix until combined.
  4. Add the eggs one at a time, beating after each addition until fully incorporated.
  5. Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth and creamy.

Step 3: Bake the Cheesecake

  1. Wrap the outside of the springform pan with aluminum foil to prevent leaks.
  2. Pour the cheesecake filling over the cooled crust and smooth the top.
  3. Place the pan in a larger baking dish and fill the dish with hot water to create a water bath (this prevents cracks).
  4. Bake at 325°F (163°C) for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  5. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

Step 4: Chill the Cheesecake

  1. Remove the cheesecake from the oven, let it cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight for best results.

Step 5: Add the Topping

  1. Once the cheesecake is fully chilled, melt the Biscoff cookie butter and spread it evenly over the top.
  2. Garnish with whipped cream and crushed Biscoff cookies for extra flavor and texture.

Step 6: Serve and Enjoy

  1. Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  2. Slice, serve, and enjoy the indulgent Biscoff cookie butter cheesecake!

Variation

  • No-Bake Version: Skip baking and instead chill the crust in the fridge before adding the filling. Use whipped cream instead of eggs to make it set in the refrigerator.
  • Chocolate Biscoff Cheesecake: Add ½ cup melted white or dark chocolate to the filling for a richer taste.
  • Caramel Biscoff Cheesecake: Drizzle caramel sauce over the cheesecake before serving for an extra layer of decadence.
  • Mini Cheesecakes: Instead of a large cheesecake, use a muffin tin lined with cupcake liners to create individual portions.

Cooking Note

  • Room Temperature Ingredients: Ensure all dairy ingredients (cream cheese, eggs, sour cream) are room temperature for a smooth filling.
  • Water Bath: A water bath prevents cracking and ensures even baking. If you skip this, your cheesecake might crack.
  • Chill Time: The cheesecake needs at least 6 hours in the refrigerator, but overnight chilling yields the best texture.

Serving Suggestions

  • With Coffee: A slice of this cheesecake pairs beautifully with a latte, cappuccino, or espresso.
  • With Ice Cream: Serve with a scoop of vanilla or caramel ice cream for an extra indulgence.
  • Drizzled with Chocolate: Melted white or dark chocolate drizzled over the top adds a gourmet touch.
  • Topped with Fresh Berries: Strawberries, raspberries, or blueberries complement the richness of the cheesecake.

Tips

  • For a Smooth Filling: Avoid over-mixing the batter after adding eggs to prevent air bubbles.
  • For Clean Slices: Use a sharp knife dipped in hot water and wiped dry between each slice.
  • For Extra Crunch: Mix crushed Biscoff cookies into the cheesecake filling for added texture.
  • For a Firmer Texture: If you prefer a denser cheesecake, reduce the sour cream by half.

Prep Time: 25 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 7 hours 35 minutes (including chilling)

Nutritional Information (Per Serving – 1 slice, based on 12 slices)

  • Calories: 480 kcal
  • Protein: 7g
  • Sodium: 280mg

FAQs

1. Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made 1-2 days ahead and stored in the fridge until ready to serve.

2. Can I freeze Biscoff cheesecake?

Yes, you can freeze it for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.

3. What can I use instead of Biscoff cookies?

You can substitute graham crackers or digestive biscuits, but the flavor will be slightly different.

4. How do I prevent cracks in my cheesecake?

  • Use a water bath
  • Avoid over-mixing after adding eggs
  • Let it cool gradually inside the oven

5. Can I use a regular cake pan instead of a springform pan?

A springform pan is recommended, but you can use a deep 9-inch cake pan lined with parchment paper.

Conclusion

This Biscoff Cookie Butter Cheesecake is a luxurious and unforgettable dessert that combines the rich, creamy texture of cheesecake with the warm, spiced flavor of Biscoff cookies and cookie butter. With a crunchy cookie crust, velvety cheesecake filling, and a luscious Biscoff topping, each bite is pure indulgence.

Whether you’re making it for a holiday, a family gathering, or just to satisfy your sweet tooth, this cheesecake is guaranteed to impress. Follow the tips and variations to customize it to your liking, and enjoy the perfect Biscoff-inspired treat!

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