Description
This Creamy Biscoff Cookie Butter Cheesecake offers a velvety texture and a rich, spiced flavor profile featuring the signature caramel and cinnamon notes of Biscoff cookie butter. With a crisp Biscoff cookie crust, smooth cream cheese filling, and optional drizzled topping, this American dessert is perfect for any occasion, impressive yet simple to make, and loved by kids and adults alike.
Ingredients
Scale
For the crust:
- 1 1/2 cups (150g) Biscoff cookies, finely crushed (or graham crackers as a substitute)
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
For the filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (260g) Biscoff cookie butter, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the topping (optional):
- 1/4 cup (65g) Biscoff cookie butter, warmed slightly for drizzling
- Whipped cream or crushed Biscoff cookies for garnish
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). Crush Biscoff cookies into fine crumbs using a food processor or a rolling pin inside a zip-top bag. Mix the crumbs with melted butter and optional sugar until the mixture resembles wet sand.
- Press crust: Firmly press the crumb mixture into the bottom of an 8-inch springform pan evenly, compacting tightly using the bottom of a glass. Bake for 10 minutes, then remove and let cool while preparing the filling.
- Make filling: Beat softened cream cheese in a large bowl with an electric mixer until smooth and lump-free. Add sugar and beat until creamy. Incorporate Biscoff cookie butter and mix thoroughly to avoid lumps.
- Add eggs: Beat in eggs one at a time, mixing just until combined after each addition to prevent trapping air which causes cracks.
- Fold in remaining ingredients: Gently fold in sour cream, vanilla extract, and pinch of salt with a spatula until the batter is smooth and silky, avoiding vigorous mixing.
- Pour and smooth: Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake cheesecake: Bake at 325°F (160°C) for 50-60 minutes until the edges are set but the center has a slight jiggle, which ensures a creamy texture.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly. This prevents cracks.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight until fully set.
- Add finishing touches: Before serving, warm Biscoff cookie butter and drizzle over the top. Garnish with whipped cream or crushed cookies if desired.
Notes
- Let cream cheese come fully to room temperature before mixing to avoid lumps and ensure smooth batter.
- Mix eggs gently and one at a time to prevent trapping air leading to cracks.
- Slow cooling inside an oven with the door ajar helps prevent cracking.
- Baking the crust is recommended for sturdiness but can be skipped if short on time, though crust may be softer.
- Use a hot, clean knife for neat slicing and wipe the blade between cuts.
- For gluten-free version, use certified gluten-free cookie crumbs and Biscoff cookie butter.
- For dairy-free adaptation, substitute cream cheese and sour cream with plant-based alternatives, keeping in mind slight texture changes.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cheesecake, cookie butter cheesecake, creamy cheesecake, easy dessert, no-fuss cheesecake, velvety cheesecake, spiced dessert
