Pin it
This Biscoff Cookie Butter Cheesecake transforms the beloved spiced cookie into a luxuriously creamy dessert that balances sweetness with warm cinnamon notes. Each bite delivers the distinctive flavor that Biscoff lovers crave, elevated into a show-stopping cheesecake experience.
I first made this cheesecake for my sister's birthday after she returned from Europe raving about Biscoff cookies. The moment she took her first bite, her eyes lit up with that unmistakable look of pure dessert happiness that makes all the effort worthwhile.
Ingredients
- Biscoff cookie crumbs: These spiced cookies create both the perfect crust and flavor foundation
- Granulated sugar: Balances the spiced cookie flavor without overwhelming it
- Unsalted butter: Creates the perfect binding texture for the crust
- Cream cheese: Use full fat for the richest texture and flavor profile
- Biscoff cookie butter: The star ingredient that infuses every bite with caramelized spice flavor
- Eggs: Provide structure while maintaining that signature creamy texture
- Vanilla extract: Enhances the warm spice notes without competing with them
- Heavy cream: Creates the silky smooth texture that sets this cheesecake apart
Step-by-Step Instructions
- Prepare the Crust:
- Crush the Biscoff cookies until they reach a fine sandy texture with no large chunks remaining. Mix thoroughly with sugar before adding the melted butter. When pressing into the pan, use the bottom of a measuring cup to create an even layer with slightly raised edges. The brief pre-baking step creates a crust that holds its shape perfectly when sliced.
- Make the Cheesecake Filling:
- Begin with room temperature cream cheese to avoid any lumps in your batter. Beat for a full 3 minutes until completely smooth before adding other ingredients. When incorporating the cookie butter, scrape down the sides and bottom of the bowl frequently to ensure even distribution. Add eggs one at a time, beating just until incorporated to prevent adding excess air that can cause cracks.
- Bake the Cheesecake:
- The water bath is non-negotiable for achieving the perfect texture. Wrap the outside of your springform pan with heavy duty aluminum foil to prevent water seepage. The cheesecake is done when the edges are set but the center still has a slight jiggle like set pudding. Never open the oven door during the first 45 minutes of baking to prevent dramatic temperature changes.
- Chill Properly:
- Patience is key for the perfect texture. The slow cooling process followed by thorough refrigeration allows the flavors to fully develop and the texture to become perfectly silky. A minimum of 6 hours chilling is good, but overnight is ideal for the best flavor and texture development.
Pin it
The cookie butter is truly what makes this dessert exceptional. I discovered this ingredient during a trip to Belgium years ago and brought home several jars, rationing them carefully until they became available in the US. The distinctive caramelized spice flavor captures everything wonderful about these cookies in a spreadable form.
Make Ahead Magic
This cheesecake actually improves with time, making it perfect for entertaining. Prepare it up to three days before your event and store covered in the refrigerator. Add the melted cookie butter topping just a few hours before serving to maintain its beautiful glossy appearance. Let the cheesecake sit at room temperature for about 30 minutes before serving for the most pronounced flavors.
Flavor Variations
For chocolate lovers, add 1/2 cup melted dark chocolate to the filling for a chocolate Biscoff combination. White chocolate also pairs beautifully with the spiced cookie flavor. For a holiday version, add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to enhance the warm spice notes already present in the cookies and cookie butter.
Pin it
Serving Suggestions
While this cheesecake is certainly decadent enough to serve on its own, consider enhancing it with complementary flavors. A dollop of lightly sweetened whipped cream creates a beautiful contrast to the rich filling. For added texture, crumble additional Biscoff cookies over individual slices just before serving. Coffee or a dessert wine like Sauternes makes the perfect beverage pairing to cut through the richness.
Troubleshooting Tips
If your cheesecake develops cracks despite using a water bath, no worries. The cookie butter topping will cover any imperfections. For clean slices, dip your knife in hot water and wipe clean between each cut. If your cookie butter is too firm to spread easily for the topping, warm it gently in the microwave in 10 second intervals until it reaches a pourable consistency.
Frequently Asked Questions
- → How do I keep the cheesecake from cracking?
Use a water bath during baking. This helps regulate the temperature and adds moisture, preventing cracks.
- → Can I make this cheesecake ahead of time?
Yes! Prepare it a day in advance and refrigerate overnight to let the flavors fully develop.
- → What can I use as a substitute for Biscoff cookies?
Graham crackers or any spiced cookies can be used, though the taste will vary slightly.
- → How should I store leftovers?
Store leftovers covered in the refrigerator for up to 5 days or freeze for longer storage.
- → Can I skip the Biscoff topping?
Yes, you can skip the topping or replace it with whipped cream or melted chocolate for variation.