Irresistible Baked Biscoff Cheesecake: The Ultimate Cookie Butter Delight

Prepare to be captivated by this truly irresistible baked Biscoff cheesecake recipe! It’s an exquisite dessert that combines a sumptuously creamy cheesecake layer, rich with the distinct flavor of cookie butter, atop a perfectly crunchy Lotus Biscoff cookie crust. Garnished with more cookie butter and crumbled Biscoff cookies, this cheesecake is a dream come true for any speculoos lover, promising a delightful blend of textures and an unforgettable caramelized spice aroma that’s perfect for any occasion.

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If your taste buds are tingling for more luscious cheesecake creations, you’re in luck! After indulging in this Biscoff masterpiece, be sure to explore my Banana Pudding Cheesecake Squares for a Southern-inspired treat, my incredibly easy No Bake Oreo Cheesecake that requires no oven, and my delightful Cannoli Pie for a twist on a classic. And for those who simply can’t get enough of that unique Biscoff flavor, don’t miss my comprehensive collection of 40 Biscoff Recipes You Need to Try!

The Magic of Lotus Biscoff in a Cheesecake

Lotus Biscoff cookies hold a special place in many hearts, and for good reason. My personal connection to these delightful biscuits dates back to my childhood, thanks to my dad, a former flight attendant for Continental Airlines. He would often bring home these coveted in-flight snacks, introducing me to their distinctly spiced and buttery crunch. That early exposure blossomed into a deep appreciation for their rich, caramelized flavor profile. It’s truly exciting to continuously find new and innovative ways to incorporate them into baking, from my irresistibly fudgy Biscoff Brownies to this magnificent cheesecake.

This Biscoff cheesecake truly has it all, delivering a symphony of flavors and textures in every bite. It starts with a sturdy, flavorful crust made from finely crushed Biscoff cookies, providing the perfect base. Next, a velvety smooth cheesecake layer, infused with the luxurious creaminess of cookie butter, offers a deeply satisfying and subtly spiced experience. Finally, the entire dessert is crowned with a generous drizzle of warm cookie butter and a scattering of additional Biscoff cookie crumbs, adding an extra layer of crunch and intense flavor that makes this cheesecake an absolute showstopper. It’s a decadent treat that perfectly balances sweet, spice, and creamy goodness.

What Does Biscoff Taste Like, and Why Is It So Popular?

For those unfamiliar with the magic of Lotus Biscoff cookies, prepare for a delightful discovery! These cookies boast a truly unique and delicately spiced, caramelized flavor that is utterly irresistible. Imagine a harmonious blend of warm cinnamon, ginger, and other subtle spices, perfectly balanced with a rich, buttery sweetness. Many compare their flavor profile to a refined gingerbread cookie, a more sophisticated graham cracker, or other traditional spiced biscuits. Their distinct taste is not only delicious on its own but also incredibly versatile, enhancing a myriad of desserts, especially this luscious Biscoff cheesecake.

The widespread popularity of Lotus Biscoff isn’t just a trend; it’s a testament to its addictive qualities and versatile appeal. Once you try them, you’ll understand! Their perfectly crispy texture, coupled with that signature spiced caramel flavor, complements a wide range of ingredients and preparations. I’ve personally experimented with Biscoff cookies in various recipes, like my delightful Biscoff Blondies with White Chocolate and my creamy No-Churn Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl. In every creation, the Biscoff element consistently emerges as a highlight, adding a layer of sophisticated flavor that keeps people coming back for more. It’s no wonder they’ve become a global phenomenon, from in-flight treats to a star ingredient in gourmet desserts.

And if you find yourself utterly smitten with this creamy Biscoff cheesecake, you’ll absolutely want to get your hands on my **coconut key lime cheesecake** recipe, featured exclusively in my acclaimed summer cookbook, Sweet Summertime! Grab your copy now to unlock more seasonal dessert delights! Additionally, for elegant, make-ahead treats perfect for entertaining guests, be sure to check out my charming Cheesecake Mousse Cups. And for those who simply can’t get enough cheesecake, my easy no-bake cheesecake offers a quick and satisfying solution!

Essential Biscoff Cheesecake Ingredients

Crafting the perfect Biscoff cheesecake starts with understanding each ingredient’s role. Here’s a detailed look at what you’ll need for both the signature crust and the luxuriously creamy filling:

For the Irresistible Biscoff Cookie Crust:

• Biscoff crumbs: The heart of our crust! You can easily create fine crumbs by processing Lotus Biscoff cookies in a food processor. Alternatively, place them in a sturdy plastic bag and crush them with a rolling pin until you achieve a fine, sandy texture. If genuine Lotus Biscoff cookies are unavailable, any speculoos-type cookie will work beautifully, offering a similar spiced flavor profile.
• Melted butter: This binds the cookie crumbs together, forming a firm and flavorful crust. I typically opt for salted butter as it subtly enhances the overall flavor balance. However, if you’re using unsalted butter, simply add a ¼ teaspoon of fine salt to your crust mixture to achieve that perfect savory-sweet balance.
• Brown sugar: Light brown sugar adds a wonderful depth of caramelized sweetness and a touch of moisture to the Biscoff cheesecake crust, complementing the spiced notes of the cookies.

For the Velvety Cookie Butter Cheesecake Filling:

• Softened cream cheese: This is the foundation of any great cheesecake. Ensure your cream cheese is soft enough to mix smoothly, but still cool to the touch. This helps prevent over-mixing, which can incorporate too much air and lead to cracks.
• Cookie butter: The star ingredient for the filling! The incredible, creamy richness of Biscoff cookie butter imparts a deep, spiced caramel flavor and an ultra-smooth texture that elevates this cheesecake to new heights. It’s truly the secret to its unique deliciousness.
• Brown sugar: Just like in the crust, brown sugar brings its distinctive molasses notes and moisture, harmonizing beautifully with the cookie butter and vanilla in the creamy filling.
• Cornstarch: A small amount of cornstarch is a clever addition here. It acts as a stabilizer, helping to prevent the dreaded cheesecake cracks that can sometimes occur during baking. This minimizes the need for a traditional water bath, simplifying the process while still ensuring a wonderfully creamy and smooth cheesecake texture.
• Pure vanilla extract: Always opt for a high-quality pure vanilla extract to provide a warm, aromatic backdrop that enhances all the other flavors. For an even more personal touch, consider checking out my guide on how to make vanilla extract at home with just two simple ingredients!
• Full-fat sour cream: This ingredient is crucial for achieving that signature rich and tangy creaminess. Make sure to use full-fat sour cream for the absolute best texture and flavor in your cheesecake filling.
• Eggs: Essential for structure and richness. It’s vital that your eggs are at room temperature before being incorporated into the cheesecake batter. This helps them emulsify properly with the other ingredients, creating a smooth and uniform filling without lumps.

Recommended Equipment for Cheesecake Perfection

Having the right tools can make all the difference in achieving a perfectly baked Biscoff cheesecake. Here’s what I recommend to ensure success:

• 9-inch springform pan: This is your best friend for cheesecakes! A springform pan is designed with removable sides that clamp around the base, making it incredibly easy to release your delicate cheesecake once it’s cooled, without any damage to its beautiful edges. If you don’t own one, you can adapt a deep 9-inch cake pan by lining it with parchment paper, leaving a generous overhang on the sides. This overhang creates “handles” that you can use to carefully lift the cooled cheesecake out of the pan.
• Electric mixer: Whether you prefer a stand mixer or a hand mixer, an electric mixer is essential for achieving a smooth, lump-free cheesecake batter. It ensures all ingredients are thoroughly combined and creamy.
• Food processor or rolling pin: For preparing the Biscoff cookie crust, a food processor will quickly and efficiently grind your cookies into fine crumbs. If you don’t have one, a sturdy plastic bag and a rolling pin work just as well, allowing you to manually crush the cookies to the desired consistency.
• Parchment paper: Always useful for lining the bottom of your springform pan or cake pan to prevent sticking and make serving easier.
• Cooling rack: Essential for allowing your cheesecake to cool evenly after it comes out of the oven, preventing the bottom from becoming soggy.
• Rubber spatula: For scraping down the sides of your mixing bowl, ensuring all ingredients are incorporated and no bits are left unmixed.
• Measuring cups and spoons: For accurate ingredient measurements, crucial for consistent baking results.

Cheesecake Tips and Frequently Asked Questions

More Cheesecake Recipes You’ll Love

Craving even more creamy, dreamy goodness? Here are some other cheesecake-inspired recipes that I’m sure you’ll adore:

• Pineapple Bars with Cream Cheese and Coconut Drizzle: A tropical escape in bar form, these bars are bursting with tangy pineapple, a rich cream cheese layer, and a delicate coconut drizzle.
• Mini Basque Cheesecakes: Experience the rustic charm of a burnt Basque cheesecake in a convenient mini size, offering a creamy interior and beautifully caramelized exterior.
• Blueberry Cream Cheese Coffee Cake: Perfect for breakfast or brunch, this coffee cake combines juicy blueberries with a tender crumb and a luscious cream cheese swirl.
• Confetti Cheesecake Bar Recipe: A festive and fun dessert featuring colorful sprinkles, a soft cookie base, and a smooth cheesecake topping that’s sure to bring a smile.
• Pumpkin Mousse Pie with Maple Cookie Crust: A seasonal delight, this pie offers a light and airy pumpkin mousse set on a uniquely flavorful maple cookie crust, perfect for fall.

📖 Recipe

Biscoff Cheesecake Recipe with Cookie Butter

5 from 11 votes

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This baked Biscoff cheesecake recipe is irresistible! It’s got a creamy cheesecake layer made with cookie butter, and a Lotus Biscoff cheesecake crust that will leave everyone wanting more!

Prep Time:
30 minutes minutes

Cook Time:
1 hour hour 10 minutes minutes

Oven Cooling Time:
1 hour hour

Total Time:
2 hours hours 40 minutes minutes

Course:
Dessert

Cuisine :
American, British

Servings:
14 slices

Calories:
558kcal

Recipe Source:
Chenée Lewis

Equipment you may need

• parchment paper
• 9-inch springform pan
• stand mixer
• hand mixer
• food processor
• food scale
• cooling rack
• measuring cups and spoons
• mixing bowls
• rubber spatula
• rolling pin

Ingredients

Biscoff Cookie Crust

• 
  
  cooking spray
  (for preparing the pan)
• 1 ⅔ cups
  (167 g)
  Biscoff cookie crumbs – finely crushed using a food processor, or by hand with a rolling pin for the perfect base.
• 7 tablespoon
  (104 ml)
  salted butter – melted, to bind the crumbs. If using unsalted, add ¼ tsp salt.
• ¼ cup
  (55 g)
  light brown sugar – packed, for added depth of flavor and a touch of sweetness.

Cookie Butter Cheesecake Filling

• 24 oz
  (680 g)
  cream cheese – 3 8-ounce packages, softened to room temperature for a smooth, lump-free batter.
• ¾ cup
  (177 g)
  biscoff cookie butter – the key to our cheesecake’s signature spiced flavor and creamy texture.
• ⅔ cup
  (147 g)
  light brown sugar – packed, to complement the cookie butter and vanilla notes.
• 4 teaspoon
  (20 ml)
  cornstarch – a crucial ingredient to help prevent cracks and achieve a smooth texture without a water bath.
• ⅔ cup
  (159 g)
  heavy cream – at room temperature, contributes to the luscious, creamy consistency.
• 1 tablespoon
  (15 ml)
  pure vanilla extract – use high-quality vanilla for the best flavor.
• ⅓ cup
  (77 g)
  full-fat sour cream – room temperature, adds a subtle tang and enhances creaminess.
• 3 large
  
  eggs – beaten and at room temperature for optimal incorporation and a smooth custard-like texture.

Optional Toppings

• 
  
  Biscoff cookie butter – heated slightly to a pourable consistency for an elegant drizzle (optional, but highly recommended!).
• 
  
  crumbled Biscoff cookies – for an extra crunch and visual appeal (optional).
• 
  
  whipped cream – freshly whipped cream provides a light, airy contrast to the rich cheesecake (optional).

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Instructions

Biscoff Cookie Crust Preparation

• Begin by preheating your oven to 425°F (220°C). Prepare a 9-inch springform pan by lightly spraying it with cooking spray, then line the bottom with a round of parchment paper. This ensures easy removal later.
• In a medium-sized bowl, combine the Biscoff cookie crumbs, melted salted butter, and light brown sugar. Blend these ingredients thoroughly until the cookie crumbs are uniformly saturated with the melted butter, forming a cohesive mixture.
• Firmly press the prepared crust mixture evenly into the bottom of your 9-inch springform pan. You can also press it slightly up the sides to create a small border. Set the crust aside while you prepare the filling.

Cheesecake Filling & Baking

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium-low speed just until it is creamy and smooth, about 1-2 minutes. Avoid overbeating. Then, add in the Biscoff cookie butter, brown sugar, and cornstarch. Mix on low speed until everything is well combined and no lumps remain. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly.
• Gradually pour in the heavy cream, sour cream, and pure vanilla extract, mixing well on low speed after each addition. It’s important to scrape the bowl regularly between additions to ensure all ingredients are evenly incorporated and the batter remains smooth.
• Finally, add the beaten eggs one at a time, mixing gently on the lowest speed just until each egg is fully incorporated. Be very careful not to overmix at this stage, as too much air can lead to cracks. Pour the smooth cheesecake batter evenly onto the prepared Biscoff crust in the springform pan.
• Bake the cheesecake at 425°F (220°C) for an initial 10 minutes. This high heat helps to set the edges. Without opening the oven door, immediately reduce the oven temperature to 225°F (107°C) and continue to bake for another 60 minutes. The cheesecake is done when the outer edges appear set and slightly puffed, but the very center of the cheesecake still has a slight jiggle when gently nudged.
• Once baked, turn off the oven but leave the cheesecake inside. Crack the oven door slightly (you can use a wooden spoon to keep it ajar) and let the cheesecake cool gradually in the cooling oven for one hour. This slow cooling process is vital for preventing temperature shock and subsequent cracks.
• Remove the cheesecake from the oven. Immediately, run a thin butter knife around the perimeter of the cheesecake, between the edge of the cheesecake and the springform pan. This preemptive step helps to release the cheesecake from the pan as it continues to cool and contract, significantly reducing the chance of cracks.
• Allow the cheesecake to continue cooling completely at room temperature on a wire rack. Once fully cooled, transfer it to the refrigerator, uncovered, and chill for at least 6 hours, or ideally, overnight. Chilling is crucial for the cheesecake to firm up and for the flavors to fully develop.
• To serve this magnificent Biscoff cheesecake, carefully remove it from the springform pan. Garnish generously with warmed Biscoff cookie butter for a beautiful drizzle, a sprinkle of crumbled Biscoff cookies for extra texture, and a dollop of fresh whipped cream for a touch of elegance. Enjoy!

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Notes

Storage and Freezing: You can store your baked Biscoff cheesecake, tightly covered, in the fridge for up to 5 days. For longer storage, it freezes beautifully for up to two months. To freeze, allow your Biscoff cheesecake to chill completely and firmly in the fridge. Then, transfer it, uncovered, to the freezer until it is solid throughout. Once frozen solid, wrap the cheesecake tightly first in plastic wrap, then with a layer of heavy-duty aluminum foil to protect it from freezer burn. When you’re ready to serve, simply thaw the frozen cheesecake, still covered, at room temperature for several hours or overnight in the refrigerator.

If you adore this Biscoff cheesecake recipe, you’re bound to fall in love with my coconut key lime cheesecake recipe, a tropical delight featured exclusively in my summer cookbook Sweet Summertime! Available here in e-book format and on Amazon paperback!

Nutrition

Serving: 1 slice |
Calories: 558 kcal |
Carbohydrates: 42 g |
Protein: 7 g |
Fat: 41 g |
Saturated Fat: 19 g |
Polyunsaturated Fat: 2 g |
Monounsaturated Fat: 12 g |
Trans Fat: 1 g |
Cholesterol: 127 mg |
Sodium: 367 mg |
Potassium: 152 mg |
Fiber: 1 g |
Sugar: 25 g |
Vitamin A: 1086 IU |
Vitamin C: 1 mg |
Calcium: 89 mg |
Iron: 1 mg

Nutrition Disclaimer

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