Baked Biscoff Cookie Butter Cheesecake is the perfect combination of two of my favorite flavors! Crispy, sweet & spiced Biscoff cookies with rich and creamy cheesecake. There are endless delicious flavor combinations to elevate traditional cheesecakes, this is certainly high on the list to make again and again!
This post may contain affiliate links. By clicking on one of these links, I may earn a small commission at no additional cost to you. For additional information, please view the site Disclaimers here.
There is almost nothing better than a rich, creamy cheesecake. Traditional cake is not really my cup of tea, but a homemade, baked cheesecake really is my go to dessert! My Biscoff cookie butter cheesecake is an over the top dessert that will really impress your family and guests. But be warned…I only make this when I have company planned or I would eat the entire cake myself!
Speculoos Cookies!
Speculoos cookies are a traditional Belgian spiced cookie, popular around the holidays. The cookie under the brand name Biscoff under Lotus Foods, has gained immense popularity in the US after becoming a snack on a major airline. There is even a sinful cookie butter that serves well all on it’s own on a spoon. Amazingly addictive, so why not make a cheesecake with them!?
Success in baking a cheesecake is easier than you may think…I am sharing with you my tried and true tips for a successful cheesecake every time!
Tips for Success!
- Time: The best tip for perfect cheesecake is time. Cheesecake needs to bake undisturbed, rests in the oven to finish baking, cool completely before chilling and then chills in the fridge overnight. You can’t rush good results.
- Ingredients: Allow your ingredients to come to room temperature. The ingredients will incorporate with each other more consistently and prevent lumps in the cheesecake.
- Water Bath: Baking your cheesecake in a water bath allows steam to assist in the baking, promoting more even baking and preventing cracks on the surface of the cake.
- Crust: Create an even crust that is firm and will hold together when serving and eating. Spread the crumb mixture into the bottom of the spring form pan. I use a metal measuring cup to press the crumb mixture down evenly around the pan to create a firm base for the cheesecake.
- Temperature: Leave the cheesecake undisturbed while baking. Sudden changes in temperature can result in cakes in the surface of the cheesecake.
- Resting Time: Allow the cheesecake to sit in the hot oven for an hour after baking. Don’t peek! Many recipes call for the oven door to be cracked open at this stage, however I have the best success leaving the door shut.
- Chilling Time: Allow the cheesecake to cool completely prior to chilling. Not allowing to cool will result in sweating while in the fridge, or can cause cracking. Then chill the cheesecake for at least 5 hours, however overnight is better. This allows the cheesecake to firm properly and cut cleanly while serving.
Love cheesecake as much as I do?? Check out my Blueberry Swirl Cheesecake or Peanut Butter Ganache Cheesecake too!
Cookie Butter!
Cookie butter is the magic for this spiced cheesecake! Slightly melting the cookie butter prior to adding to the batter helps it to mix through smoothly and evenly. I also melt the cookie butter prior to drizzling over the top. Go slow! Nuke for about 15 seconds, stir and repeat if needed.
You can also crumble some Biscoff cookies for additional garnish for the top of your Biscoff Cookie Butter Cheesecake, but I prefer the texture of only the creamy cheesecake filling and cookie butter drizzle. It is magical in your mouth with the crisp buttery cookie base!
Baked Biscoff Cookie Butter Cheesecake
Ingredients
Cookie Crust
- 9 Ounces Biscoff Cookies Crushed
- ½ Cup Butter Melted
Cheesecake Filling
- 24 Ounces Cream Cheese at room temperature
- 1¼ Cups Granulated Sugar
- ¾ Cup Heavy Cream at room temperature
- ½ Cup Sour Cream at room temperature
- ½ TSP Salt
- 4 Eggs at room temperature
- 1 TBSP Vanilla Extract
- ¾ Cup Cookie butter Slightly melted
Topping
- ¼ Cup Cookie Butter Slightly melted
Instructions
- Preheat oven to 325°F.
- Prepare a 9 inch springform pan by lightly greasing the bottom and sides. Tightly wrap the outside of the pan bottom and sides with aluminum foil, ensuring no cracks or spaces for water bath to seep in.
Cookie Crust
- Crush Biscoff cookies to a fine crumb in a food processor. Alternatively, place cookies in a ziploc bag and gently crush until no large cookie pieces remain.
- Mix together butter and cookie crumb until well combined. Press mixture into the bottom of the prepared springform pan.
- Bake crust for 7 minutes. Remove from oven and allow to cool slightly.
Cheesecake Filling
- While crust bakes, prepare the cheesecake filling. Whip together the cream cheese and sugar until smooth and creamy.
- Whip in the salt, sour cream and heavy cream until well combined. Add the vanilla extract as this mixes.
- Gently fold in the eggs one at a time, mixing until just combined.
- Slightly warm the cookie butter in the microwave for 15-30 seconds. Mix into the cheesecake filling until completely combined.
- Pour cheesecake filling into prepared crust.
- Place a large roasting pan into the oven and fill with 4 cups hot water.
- Place cheesecake carefully into the hot water bath and bake at 325°F for 75 to 80 minutes. Bake until sides are firm but center is still jiggly.
- Leave cheesecake in the oven for another hour, with the door shut. Remove from oven and allow to cool completely at room temperature.
- Once completely cooled, remove cheesecake from springform and place on a serving platter. Melt cookie butter in the microwave. Fill a ziploc bag with the melted cookie butter and cut a small corner off the baggie and drizzle the top of the cheesecake with desired pattern.
- Chill cheesecake in the refrigerator for at least 4 hours, however overnight is better.
Live fully. Eat well. Bake cheesecake.
Check out other great recipes here!
- Brown Sugar Ricotta Cheesecake
- Spiced Snowflake Sugar Cookies
- Irish Cream Cheesecake with Chocolate Ganache
- Nutella Swirl Banana Bread
- Key Lime Cheesecake With Marshmallow Cream Topping
Peach Cheesecake Shortbread Bars
Easy Crepes with Sweet Cream Cheese Filling
This looks like a great recipe, Will most definitely be trying this one out. Thank you 🙂
Thank you! Enjoy!
I backed my cheese cake according to the directions and it crack on top,I’m thinking I should have cooked it for only 60 minute
Oh no! I am sorry that happened! Occasionally mine crack too. It is often related to the temperature of the ingredients prior to baking. Overmixing can also cause too much air in the batter that cracks the surface as it escapes. I hope it tasted good!
Should this be on the lowest rack?
No, generally I bake mine in the middle of the oven. Hope it all worked out well for you!
What do you do to keep the water from leaking into the springform pan?
I wrap it two to three times with aluminum foil. Be cautious when you move the pan, it is easy to poke a hole in the bottom with your finger.