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Baked Biscoff Cookie Butter Cheesecake

Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting Time1 hour
Course: Dessert, Sweets
Keyword: Baked, Biscoff Cookie, Cheesecake, Cookie Butter, Cream Cheese, From Scratch, Speculoos

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.