This Biscoff Cheesecake recipe features a crisp, buttery Biscoff cookie crust, plus a luscious cheesecake filling. Finished off with a creamy layer of Biscoff cookie butter and poofs of butterscotch pudding whipped cream, it’s absolutely delightful!
The Best Biscoff Cheesecake Recipe
You’re going to love how this Biscoff Cheesecake recipe rolls two craveworthy sweet treats – Biscoff and cheesecake – into one crazy delicious dessert!
Flying Delta over the years, we’re no stranger to the beloved Lotus Biscoff Cookies that they hand out at in-flight snack time. If any one of our family has fallen asleep when the cart stops at our row, I don’t even wake them anymore. I know, without a doubt, to request Biscoff cookies for my husband and daughters.
This cheesecake starts with a crisp, buttery Biscoff cookie crust, flavored with the cookie’s signature caramel-spiced flavors. Add to that a rich and creamy layer of Biscoff cheesecake filling. And then it’s finished off with a layer of Biscoff Creamy Cookie Butter and poofs of butterscotch pudding whipped cream. It’s absolutely delightful!
Why You’ll Love This Cookie Butter Cheesecake
Sweetly spiced Biscoff cookies and and creamy cookie butter turn this cheesecake into a very special dessert. Here’s why you’ll love this Biscoff cheesecake recipe:
- Packed with gorgeous flavor. We love the flavors going on in this cheesecake – tangy cream cheese, warmly spiced Biscoff cookies and creamy cookie butter, brown sugar, and a fantastic butterscotch whipped cream. These all play so well together!
- Plus, it’s GORGEOUS! We simply cannot overlook this cheesecake’s good looks. This dessert is very fun to serve when entertaining!
- Unique. Traditional cheesecakes are often served with a fruit topping or some kind of chocolate sauce. But a cookie butter cheesecake is something you won’t find everywhere, which makes it a truly special treat.
- Simple ingredients. While the ingredients list isn’t super short, it is super simple. Besides the Biscoff products and butterscotch pudding mix (which are still very easy to find), the rest of the items are kitchen staples.
What You’ll Need
I’ve listed what you’ll need to make this Biscoff cheesecake recipe below.
Be sure to scroll down to the recipe card at the end of this post for the exact ingredient amounts.
- Biscoff cookies – These famous crispy Biscoff cookies are perfect for the crust. If you don’t have a food processor, you can put the cookies in a ziploc bag and crush them with a rolling pin before adding the butter.
- Salt – Salt adds delightful contrast to the sweetness in the cheesecake.
- Butter – This holds the crust together and adds rich flavor.
Cheesecake Layer Ingredients
- Cream cheese – Cream cheese is the base of the cheesecake layer. Make sure it’s fully softened so you don’t end up with lumpy cheesecake.
- Brown sugar – This sweetens the cheesecake layer, adding warm depth of flavor.
- Sour cream – Sour cream adds tanginess and richness to the cheesecake, while lightening up the texture just a bit.
- Milk – This also helps to lighten the cheesecake texture.
- Vanilla extract – Use pure vanilla extract for the very best flavor.
- All-purpose flour – Flour absorbs extra moisture in the cheesecake, plus adds a bit of firmness.
- Eggs – Eggs add rich flavor and texture, making the cheesecake extra creamy and delicious!
- Biscoff cookie butter – Creamy cookie butter packs even more Biscoff flavor into the cheesecake
- Biscoff cookie butter – This gets warmed and spread over the finished cheesecake, for an eye-catching top layer that also happens to be very yummy!
- Heavy whipping cream – Heavy cream is used to make fluffy whipped cream for garnishing the cheesecake.
- Instant butterscotch pudding mix – Adding instant pudding mix to the whipped cream not only adds fun flavor, but it also helps stabilize it, so it keeps its form. I like to use butterscotch flavor, but vanilla or cheesecake-flavored pudding mix would also be good.
- Biscoff cookie – For added fun, I crumble up a cookie and sprinkle it over the top.
How to Make Biscoff Cheesecake
Like most cheesecakes, this recipe is created in layers. Here’s how to make this cookie butter cheesecake – follow along below as I guide you through the easy steps:
- Prep. Preheat the oven to 350° F. Wrap the exterior of a 9” springform pan tightly with heavy-duty foil, to prevent water from seeping into the crust during the water bath baking. Lightly spray the inside of the pan with nonstick baking spray and set aside.
- Process/crush the cookies. Add the Biscoff cookies and salt to the bowl of a food processor and pulse until they are a fine crumbs, about 1 minute.
- Add the butter. With the food processor on low speed, slowly add the melted butter. Pulse just until the mixture resembles wet sand.
- Press the crust mixture into the pan. Transfer the crust mixture to the pan and press it into an even layer on the bottom and 1” up the sides. The crust should be about ¼” thick on all sides.
- Bake the crust. Bake the crust for 10 minutes. Then set it aside to cool while you prepare the filling.
Cheesecake Layer Instructions
- Combine the cream cheese and brown sugar. Beat the cream cheese and brown sugar in the bowl of a stand mixer on medium-low speed until light and fluffy, about 1 minute.
- Add the sour cream, milk, and vanilla. Mix in the sour cream, milk, and vanilla, scraping down the sides of the bowl as needed.
- Add the flour and eggs. Add the flour and mix to combine, followed by the eggs, one at a time.
- Warm the cookie butter. Melt the cookie butter spread in the microwave for 10-15 seconds, or until it’s just pourable.
- Layer in the cheesecake mixture and warmed cookie butter. Pour half of the cheesecake mixture over the baked crust. Then drizzle half the warmed cookie butter over the cheesecake and swirl it in with a spoon. Repeat, adding the remaining cheesecake mixture into the pan and drizzling over the remaining cookie butter spread. Again, swirl the cookie butter into the cheesecake using a spoon.
- Create a water bath. Place the springform pan inside a large baking pan with tall sides. Add ½” of very hot water to the large baking pan.
- Bake the cheesecake. Bake the cheesecake for 65-70 minutes, or until the center just barely jiggles when gently shaken.
- Cool the cheesecake. Turn the oven off and crack open the oven door, and allow the cheesecake to cool in the oven for 1 hour. Then remove cheesecake from the water bath and place it on a cooling rack on the counter for 30 minutes. Finally, transfer it to the fridge to chill – at least 6 hours, but preferably overnight.
- Remove the cheesecake from the pan. Run a knife around the perimeter of the cheesecake and then release the sides of the springform pan. Transfer the cheesecake to a serving platter.
- Add the cookie butter layer. Warm the cookie butter in the microwave for 10-15 seconds, or until just smooth and pourable. Then pour it evenly over the cheesecake, spreading it to the edge if you want a few artsy drips on the sides.
- Make the butterscotch whipped cream. Add the heavy whipping cream and butterscotch pudding mix to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium to medium-high speed until stiff peaks form, about 1 minute.
- Decorate! Transfer the butterscotch whipped cream to a piping bag fitted with your choice of tip (I use a Wilton 2D) and pipe swirls around the edge of the cheesecake. To finish, garnish with a sprinkle of crushed Biscoff cookie.
Does This Cheesecake Need A Water Bath?
Yes, this Biscoff cheesecake benefits from a water bath, giving you an evenly baked cheesecake that’s perfectly creamy and luscious.
A water bath method gently bakes a cheesecake in its pan inside another pan filled with very hot water. This is also called a bain marie, which is used to bake things like crème brulee, flan, and custard.
A water bath produces steam in the oven, creating an environment of gentle heat. This helps the cheesecake to cook evenly, so the outside doesn’t cook faster than the inside and become tough, rubbery, or dry.
Tips for The Best Homemade Cheesecake
Here are a few tips that will help you effortlessly make Biscoff cheesecake:
- Bring the ingredients to room temperature. Use room temperature ingredients, especially the cream cheese, when you make the cheesecake filling. This will help everything fully incorporate so you won’t have any lumps.
- Be careful not to overmix the cheesecake batter. Overmixing the cheesecake batter can lead to too much air in the cheesecake, which can form excessive cracks when it bakes. Try to avoid this!
- Use a springform pan. A springform pan is helpful when you bake a cheesecake as its removable sides will help you easily remove the cheesecake when it’s done.
- Don’t open the oven while the cheesecake is baking! If you open the oven door to check on the cheesecake, the contrast between the hot oven air and the cooler outside air can cause the filling to fall or crack.
- Chill the cheesecake thoroughly. Make sure to let the cheesecake fully cool and chill before you eat it for the best flavor and texture.
- Use a sharp knife for clean cuts. For clean slices, be sure to use a large, sharp, smooth knife, and wipe it clean after cutting each slice.
This rich and creamy dessert is wonderful served as a festive fall or winter dessert, playing off of the warm spices in the cookies. Serve it with coffee or tea, or you can try some of my suggestions below.
- Serve this cookie butter cheesecake cold. This is the #1 rule of any cheesecake. Serve this dessert cold, as it will add to the luscious, creamy texture of the cream cheese filling.
- Make a cheesecake dessert buffet. Add banana pudding cheesecake, pumpkin cheesecake, and Oreo cheesecake bites for cheesecake-lovers’ heaven!
- With cocktails. This is an especially beautiful dessert to serve during the cooler months – all of those cozy spices just feel right! Serve slices of Biscoff cheesecake with winter-perfect drinks like eggnog, a classic Manhattan, an espresso martini, or an eggnog white Russian. For a hot cocktail, try my hot buttered rum coffee or Mexican coffee!
How To Store Cookie Butter Cheesecake
Refrigerator: Store Biscoff cheesecake tightly covered or in an airtight container in the fridge for up to 5 days.
Freezer: You can also freeze this cookie butter cheesecake. Tightly wrap the whole cheesecake in plastic wrap then foil and place it in the freezer for up to 2 months. Or, place slices of cheesecake in an airtight, freezer-safe container and store in the freezer for up to 2 months. Thaw the cheesecake in the fridge before eating it.
For the Crust
- 1 package (8.8 ounces) Lotus Biscoff cookies
- ½ teaspoon Morton kosher salt
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake
- 32 ounces (4 blocks) regular cream cheese, softened
- ½ cup lightly packed light brown sugar
- ½ cup (full fat) sour cream
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 4 large eggs
- ¼ cup Lotus Biscoff Creamy Cookie Butter
For the Garnish
- ½ cup Lotus Biscoff Creamy Cookie Butter
- 1 cup cold heavy whipping cream
- 2 tablespoons instant butterscotch pudding mix
- 1 roughly chopped Lotus Biscoff cookie
- For the Crust: Preheat the oven to 350* F. Wrap the exterior of a 9” springform pan tightly with heavy-duty foil, to prevent water from seeping into the crust. Lightly spray inside of pan with nonstick baking spray and set aside.
- Add the Biscoff cookies and salt to the bowl of a food processor and pulse until they are a fine crumb, about 1 minute.
- With the food processor on low speed, slowly add the melted butter. Pulse just until the mixture resembles wet sand.
- Transfer crust to the prepared springform pan and press it into an even layer on the bottom and 1” up the sides. The crust should be about ¼” thick on all sides.
- Bake the crust for 10 minutes. Then set it aside to cool on a wire rack while you prepare the filling.
- For the Cheesecake: Add the softened cream cheese and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until light and fluffy, about 1 minute.
- Next add the sour cream, milk, and vanilla. Mix to combine, scraping down the sides of the bowl as needed.
- Add the flour and mix to combine. With the mixer on low speed, add the eggs one at a time.
- Pour half of the cheesecake mixture over the cooled, baked crust.
- Melt the cookie butter spread in the microwave for 10-15 seconds, or until it’s just pourable. Drizzle half the cookie butter spread over the cheesecake and swirl it in with a spoon.
- Pour the remaining cheesecake mixture into the pan and drizzle over the remaining cookie butter spread. Again, swirl the cookie butter into the cheesecake mixture using a spoon.
- Place the springform pan inside a large baking pan with tall sides. Add ½” of very hot water to the large baking pan.
- Bake the cheesecake for 65-70 minutes, or until the center just barely jiggles when gently shaken.
- Turn the oven off and crack open the oven door. Allow the cheesecake to cool in the oven for 1 hour.
- Remove cheesecake from the water bath and place it on a cooling rack on the counter for 30 minutes. Then transfer it to the fridge to chill – at least 6 hours, but preferably overnight.
- For the Garnish: Gently run a knife around the perimeter of the cheesecake and then release the sides of the springform pan. Transfer the cheesecake to a serving platter.
- Warm the cookie butter spread in the microwave for 10-15 seconds, or until just smooth and pourable. Pour the cookie butter evenly over the cheesecake (spread it to the edge if you want a few drips on the sides for decoration) and then place it back in the fridge while you prepare the whipped cream.
- Add the heavy whipping cream and butterscotch pudding mix to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium to medium-high speed until stiff peaks form, about 1 minute.
- Transfer the whipped cream to a piping bag fitted with your choice of tip (I use a Wilton 2D) and pipe swirls around the edge of the cheesecake. To finish, garnish with a sprinkle of crushed Biscoff cookie.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 40gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 166mgSodium: 373mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 9g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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