Biscoff Cookie Butter Cheesecake
Creamy Biscoff Cookie Butter Cheesecake with a spiced cookie crust, crushed cookies in the filling, and a smooth cookie butter topping that tastes like caramel.
👩🍳 Biscoff Cookie Butter Cheesecake Is A Sweet Eighteen Dessert
My oldest has been obsessed with cookie butter ever since I brought some home a few Christmases ago to make cookie butter balls for the dessert table. I didn’t expect to love it as much as I did, but that warm, spiced flavor hooked me right away. It tastes like brown sugar and cinnamon with a hint of caramel, and we’ve been baking with it ever since.
When she turned eighteen this fall, she didn’t hesitate to ask for a cookie butter cheesecake. It felt like the perfect challenge and the right way to celebrate her milestone birthday.
This cheesecake starts with a buttery Biscoff cookie crust that’s crisp and lightly caramelized. The filling is creamy and smooth with pieces of crushed Biscoff cookies baked inside for a little texture and extra flavor. The topping is a glossy layer of melted cookie butter that sets just firm enough to slice but stays soft and silky when you eat it. It’s sweet and spiced with just the right amount of richness.
I’ve been working on perfecting my cheesecake technique this year, experimenting with different baking times and cooling methods until I found what creates that smooth, bakery-style texture. This recipe feels like the one that finally brings it all together. It’s rich, balanced, and full of cookie butter flavor in every bite.
🛒 Biscoff Cookie Butter Cheesecake Ingredients
🥣 How To Make A Cookie Butter Cheesecake
When you bake a cheesecake, a springform pan is the gold standard. It has a removable base and a ring that locks around the sides, which makes it easy to release the cheesecake without flipping it. The downside is that it isn’t watertight. Water can seep in through the seam where the base meets the sides.
Since a water bath is the secret to that creamy, crack-free texture, it’s worth taking the time to seal the pan properly. A water bath works by surrounding your cheesecake with gentle, even heat so it bakes slowly and stays silky instead of dry or crumbly. To keep your crust from getting soggy, wrap the outside of your springform pan tightly in two wide sheets of heavy-duty foil. Press the foil snugly around the base and up the sides so it’s completely sealed. If you prefer to skip the foil, you can use a silicone water bath barrier, but foil is reliable and easy.
Make the Crust
Crush Biscoff cookies into fine crumbs, then stir in melted butter, sugar, and a pinch of salt until it feels like damp sand. The butter should lightly coat every crumb so it presses together easily without feeling greasy.
Press the crust evenly into the bottom and slightly up the sides of a foil-wrapped 9-inch springform pan. Use a flat-bottomed glass or measuring cup to pack it down firmly and evenly. If you don’t have enough, which can happen if you pan is larger or deeper than mine, make some more. You want the crust to be even and not too thin for best results.
Bake at 325°F for 8–10 minutes, just until it smells toasty and the edges start to set. Let it cool slightly while you make the filling.
Make the Filling
The key to a smooth, creamy cheesecake is room temperature ingredients. Your cream cheese should feel soft and spreadable, and your eggs should be at room temp too.
Beat the cream cheese on medium speed for 2–3 minutes until smooth and glossy. Scrape the bowl often so no lumps hide at the bottom. Add the sugar and mix until it feels silky and you can’t feel any grit between your fingers.
Add the eggs one at a time on low speed, mixing just until each one disappears. Slow mixing helps prevent air from getting trapped in the batter, which can cause cracks later.
When the eggs are fully incorporated, mix in the vanilla, sour cream, melted cookie butter, and cornstarch on the lowest speed. If you want to be extra gentle, switch to a spatula and fold everything together by hand.
Once the batter is smooth, fold in the crushed Biscoff cookies. Use a silicone spatula and a gentle folding motion so you don’t overmix or crush the cookie pieces.
Baking the Cookie Butter Cheesecake
Pour the cookie butter cheesecake filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Set the foil-wrapped springform pan inside a larger roasting pan and pour hot tap water into the outer pan until it reaches halfway up the sides.
Bake at 325°F for about 60–70 minutes, depending on your oven. The edges should look set, while the center still jiggles softly when you move the pan. If it looks completely firm, it’s overbaked.
When the cookie butter cheesecake is done, turn off the oven and crack the door open using a kitchen towel. Let the cheesecake cool inside for one hour so the temperature drops gradually. After that, remove it from the oven, take off the foil, and refrigerate uncovered for at least 4 hours or overnight.
Add the Cookie Butter Topping
Once the cookie butter cheesecake is chilled, make the topping. In a small saucepan, heat cookie butter, heavy cream, and butter over low heat until smooth and pourable. Stir in a pinch of salt and a splash of vanilla if you like.
Let it cool slightly, then pour it over the chilled cheesecake and spread it evenly.
Refrigerate again for about an hour so the topping sets.
Top your cookie butter cheesecake with whipped cream, crushed Biscoff cookies, or a drizzle of warm cookie butter.
Why Cheesecakes Crack (and How to Prevent It)
- Mixing on high speed whips in air that expands while baking and collapses as it cools. Keep the mixer on low and mix only until everything is combined.
- Cold cream cheese or eggs don’t blend smoothly and force you to overmix. Let them warm up before starting.
- Cheesecakes need gentle heat. Without the steam from a water bath, the edges bake too fast and crack while the center lags behind.
- If the center looks firm, it’s already too far. Take it out when the middle still jiggles softly.
- Sudden temperature changes make the cheesecake contract and crack. Always cool it gradually in the oven first, then move it to the fridge.
If your cookie butter cheesecake does crack, it’s not the end of the world. Cover it with the cookie butter topping, a swirl of whipped cream, or a sprinkle of crushed cookies. It will taste just as good.
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Biscoff Cookie Butter Cheesecake
Equipment
- Springform Pan
Ingredients
For the Biscoff cookie crust:
- 1½ cups Biscoff cookies (about 22 cookies, crushed)
- 2 tablespoons sugar
- 6 tablespoons unsalted butter (melted)
- Pinch of salt
For the cheescake filling:
- 4 8-oz blocks cream cheese ( softened to room temperature)
- 1¼ cups granulated sugar
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup sour cream
- 4 tablespoons Biscoff cookie butter (melted)
- 1 tablespoon cornstarch
- 6-8 Biscoff cookies (roughly crushed (for folding into the batter))
Cookie butter topping:
- ¾ cup Biscoff cookie butter
- ¼ cup heavy cream
- 1 tbsp unsalted butter
- pinch of salt
- 1 teaspoon vanilla extract
Toppings:
- whipped cream
- Biscoff cookies (crushed )
Instructions
Make the crust:
- Wrap the outside of the springform pan with two wide sheets of heavy-duty aluminum foil.
- Mix 1½ cups Biscoff cookies (crushed), 2 tablespoons sugar, 6 tablespoons unsalted butter and a Pinch of salt until the texture feels like damp sand. Press evenly into a foil-wrapped 9-inch springform pan, going slightly up the sides. Bake at 325°F for 8–10 minutes until fragrant, then cool slightly while you prep the filling.
Make the cheesecake:
- Beat 4 8-oz blocks cream cheese on medium speed for 2–3 minutes until completely smooth and glossy, scraping the bowl often. Add 1¼ cups granulated sugar and mix until the texture is silky with no graininess.
- Add 3 large eggs one at a time, mixing on low just until each disappears.
- Stir in 1 tsp vanilla extract, ½ cup sour cream, 4 tablespoons Biscoff cookie butter (melted) and 1 tablespoon cornstarch on the lowest speed (or fold in gently by hand).
- Finally, fold in 6-8 Biscoff cookies (slightly crushed) using a silicone spatula with a gentle under-and-over motion. You want streaks and bits throughout the batter for that signature spiced crunch.
- Pour the batter into your cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Place it inside a large roasting pan and pour hot tap water into the outer pan, about halfway up the sides.
- Bake at 325°F for 60–70 minutes until the edges are just set and the center jiggles softly like set Jell-O.
- Turn off the oven, crack the door, and let it cool inside for 1 hour. Then remove the foil and chill in the fridge uncovered for at least 4 hours or overnight.
Make cookie butter topping:
- In a small saucepan, warm ¾ cup Biscoff cookie butter, ¼ cup heavy cream and 1 tbsp unsalted butter over low heat, stirring constantly until smooth and pourable (about 2–3 minutes). The texture should be glossy and just slightly thickened—like warm caramel sauce. Stir in 1 teaspoon vanilla extract and a pinch of salt to balance the sweetness.
- Let it cool for 10–15 minutes until just warm, then pour over the chilled cheesecake, spreading gently with an offset spatula.
- Sprinkle more crushed Biscoff cookies on top. Return to the fridge for another hour to set the topping. Serve with whipped topping and more Biscoff cookies.
Notes
Storage
Nutrition
FAQs
What’s the best way to crush Biscoff cookies?
Use a food processor for fine crumbs or place them in a zip-top bag and roll with a heavy rolling pin.
Why add cornstarch to cheesecake filling?
Cornstarch helps stabilize the batter so the cheesecake sets beautifully without turning dense.
How do I slice the cheesecake cleanly?
Run a large knife under hot water, wipe it dry, then slice. Repeat between cuts. It keeps the layers smooth and picture-perfect.
Cookie Butter Cheesecake Serving Suggestions
This Biscoff Cookie Butter Cheesecake pairs perfectly with drinks that balance its sweet, spiced flavor. If you’re serving wine, go for something with a little sweetness and acidity, like a late harvest Riesling or Moscato d’Asti. Both have enough brightness to cut through the richness without feeling heavy. For something more indulgent, try a small glass of Port or Cream Sherry after dinner. Their caramel and nutty notes echo the cookie butter beautifully.
If cocktails are more your style, an espresso martini is a standout choice. The coffee flavor adds just the right amount of bitterness to balance the cookie butter cheesecake. Baileys over ice works too, especially if you want something creamy and simple. For a cozy night in, a spiked chai latte made with rum or bourbon pairs wonderfully with the warm spice of the cheesecake.
For a non-alcoholic option, cold brew coffee or an iced espresso gives that same satisfying contrast without the buzz. A chai latte or London Fog adds a soft, comforting touch that complements the dessert’s cinnamon and caramel tones. If you’re celebrating, a chilled glass of sparkling apple cider keeps things light and bubbly while letting the cheesecake stay center stage.
Other Birthday Favorites
If you’re planning a birthday celebration, this Biscoff Cookie Butter Cheesecake is great, but it’s always good to have a few other options.
A Soft, Moist Buttermilk Banana Cake is a classic choice. It’s tender, rich with banana flavor, and has that subtle tang from buttermilk that keeps it balanced. The cream cheese buttercream on top is smooth and creamy, making every bite feel special.
For something nostalgic, Easy Homemade Carrot CakeEasy Homemade Carrot Cake is hard to beat. It’s packed with flavor from the pineapple and nuts, and the creamy icing gives it that old-fashioned, homemade touch. It’s the kind of cake people can’t stop talking about after the party.
If your celebration falls in the fall, Pumpkin Bars with Cream Cheese Frosting and Caramel are perfect. They’re soft, spiced just right, and that little drizzle of caramel takes them from cozy to irresistible. They’re also easy to slice and serve, which makes them great for parties.
And if you’re baking for chocolate lovers, Better Than Boxed Chocolate Sheet Pan Brownies never disappoint. They’re rich, fudgy, and simple to make. You can serve them warm with a scoop of ice cream or cut them into small squares to share alongside the cheesecake.