Biscoff Cheesecake Recipe - The Cookie Rookie® (2024)

4.63 from 54 votes

Author: Becky Hardin

For the Crust

• ▢ 3 cups crushed Biscoff cookies 255 grams
• ▢ ¼ cup granulated sugar 50 grams
• ▢ ½ cup unsalted butter 113 grams, melted (1 stick)

For the Cheesecake

• ▢ 32 ounces cream cheese 908 grams, room temperature (4 bricks)
• ▢ 1 cup granulated sugar 200 grams
• ▢ 1¼ cups heavy cream 284 grams, room temperature
• ▢ ½ cup Biscoff cookie butter 135 grams
• ▢ ⅓ cup sour cream 76 grams, room temperature
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ 4 large eggs 200 grams, room temperature
• ▢ 2½ tablespoons all-purpose flour 19 grams

For the Biscoff Layer

• ▢ ⅔ cup Biscoff cookie butter 180 grams

For the Crust

• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides of the pan with baking spray. Set aside.

• In a medium bowl, whisk the Biscoff cookie crumbs and sugar together. Add the melted butter and mix until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.

  3 cups crushed Biscoff cookies, ½ cup unsalted butter, ¼ cup granulated sugar

  

• Bake for 15 minutes.

• Once baked, remove from the oven and place onto a cooling rack while you make the cheesecake batter.

  

For the Cheesecake

• Add the cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1-2 minutes, or until smooth and creamy and no lumps remain.

  32 ounces cream cheese, 1 cup granulated sugar

  

• Add the heavy cream, Biscoff butter, sour cream, and salt and beat together for 1 minute to fully incorporate. Add the eggs and beat together. Add the flour and mix to incorporate.

  1¼ cups heavy cream, ½ cup Biscoff cookie butter, ⅓ cup sour cream, 1 teaspoon kosher salt, 4 large eggs, 2½ tablespoons all-purpose flour

  

• Pour the cheesecake batter into the springform pan on top of the crust and smooth out.

  

• Wrap the bottom and sides of the springform pan with foil to prevent water from seeping in.

• Place the springform pan into a larger baking pan or broiler pan. Fill the larger pan with enough hot water to come 1 inch up the sides of the springform pan. Place both pans into the oven to bake for 90 minutes. To prevent the cheesecake from browning excessively, you may want to tent a piece of foil over the surface of the cheesecake after 45 minutes of baking, ensuring that the foil does not touch the cheesecake surface.

• Once baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.

• Once set, remove from the oven, unwrap the foil and place the springform pan onto a cooling rack to cool completely.

  

For the Biscoff Layer

• Once the cheesecake has cooled, heat the Biscoff cookie butter in a microwave safe bowl for 30-60 seconds, or until melted. Pour the melted Biscoff cookie butter over the surface of the cheesecake and spread to the edges.

  ⅔ cup Biscoff cookie butter

  

• Cover the cheesecake with plastic wrap or foil, making sure that the covering does not touch the surface of the Biscoff cookie butter.

• Place the cheesecake into the refrigerator to chill for 8 hours.

• Once chilled, remove the foil from the cheesecake. Run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or cake stand, cut into 12-15 slices and serve.

• In the cheesecake batter, plain yogurt (Greek or regular) can be used in place of sour cream.
• In the cheesecake batter, 1¾ tablespoons of cornstarch may be used in place of 2½ tablespoons of flour.
• When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
• Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
• Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.

Storage: Store Biscoff cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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