Biscoff Cheesecake

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This is the ultimate Biscoff cheesecake! It’s a simple, creamy cookie butter cheesecake with a Biscoff cookie crust and a delicious cookie butter topping. Perfect for all the Biscoff lovers out there!


  • Rich Cookie Butter Flavor: This cheesecake is packed with Biscoff cookie butter and topped with even more for an amazing taste.
  • Super Creamy Texture: The filling is light, fluffy, and melts in your mouth.
  • Biscoff Cookie Crust: The crust is made from Biscoff cookies, complementing the cookie butter flavor perfectly.

Biscoff Cheesecake

Prep Time 30 minutes
Cook Time 2 hours
Chill Time 8 hours
Course Dessert
Servings 14 slices


**For the Biscoff Crust:**

  • 50 Biscoff cookies
  • 10 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

**For the Biscoff Cookie Butter Cheesecake:**

  • 32 oz. cream cheese at room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup Biscoff cookie butter
  • cup sour cream at room temperature
  • 1 tablespoon vanilla extract
  • 3 eggs at room temperature
  • 3 egg yolks at room temperature

**For the Biscoff Cookie Butter Topping:**

  • ¾ cup Biscoff cookie butter melted
  • Whipped cream for decoration optional
  • Biscoff cookies for decoration optional
  • Biscoff cookie crumbs for decoration optional


**For the Biscoff Cookie Crust:**

  • Preheat the oven to 350°F.
  • Pulse the Biscoff cookies in a food processor until finely ground.
  • Add the melted butter and sugar to the cookie crumbs and pulse until combined.
  • Prepare a 9-inch springform pan by wrapping the bottom and sides with several layers of aluminum foil to prevent water from seeping in during baking.
  • Press the cookie crumb mixture into the bottom and about an inch up the sides of the pan.
  • Bake the crust for 10 minutes, then let it cool completely.

**For the Biscoff Cookie Butter Cheesecake:**

  • Preheat the oven to 350°F if it’s not still preheated from the crust.
  • In a stand mixer, beat the softened cream cheese, cornstarch, and granulated sugar together with a paddle attachment for two minutes until smooth and lump-free.
  • Add the Biscoff cookie butter, vanilla extract, and sour cream to the cream cheese mixture. Mix for 1 minute until well combined.
  • Boil a pot of water for the water bath.
  • Add the eggs and egg yolks one at a time, mixing each one fully before adding the next. Do not overmix.
  • Pour the batter into the prepared crust. Place the cheesecake in a large roasting pan and pour the boiling water into the pan until it reaches about 1 ½ inches up the sides of the springform pan.
  • Bake at 350°F for 1 hour. After an hour, turn off the oven and crack the oven door open, letting the cheesecake sit for another hour to cool gradually.
  • After 2 hours, remove the cheesecake from the oven, run a butter knife around the edges to loosen it from the pan, and let it cool completely on the counter. Refrigerate for at least 8 hours, or overnight.

**For the Biscoff Cookie Butter Topping:**

  • Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Pour the melted Biscoff cookie butter over the top and use a mini offset spatula to smooth it out. Refrigerate for about 20 minutes until the topping is set.
  • Decorate with whipped cream swirls, Biscoff cookie crumbs, and whole Biscoff cookies if desired.

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