Biscoff Cookie Butter Cheesecake
Biscoff Cookie Butter Cheesecake is an irresistible dessert that combines the creamy richness of cheesecake with the delicious, caramelized flavor of Biscoff cookies. Whether you are celebrating a special occasion or just craving something sweet, this cheesecake is sure to impress your family and friends.
Why Make This Recipe
This recipe is perfect for anyone who loves the unique taste of Biscoff cookies. With its smooth cheesecake filling and tasty cookie crust, it brings together the best of both worlds. Plus, it’s simple to make and can be prepared ahead of time, making it a great choice for gatherings or holiday feasts.
How to Make Biscoff Cookie Butter Cheesecake
Ingredients:
- 2 cups Biscoff cookie crumbs (about 30 cookies)
- 1/2 cup melted butter
- 1/4 cup brown sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup Biscoff cookie butter
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tsp ground cinnamon (optional for extra spice)
- 1/2 cup Biscoff cookie butter, melted (for topping)
- 1/4 cup heavy cream (for topping)
- Biscoff cookies (whole or crushed, for garnish)
Directions:
Prepare the Biscoff Cookie Crust: Preheat the oven to 325°F (163°C). In a bowl, mix Biscoff cookie crumbs, melted butter, and brown sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool while you prepare the filling.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Mix in the Biscoff cookie butter, vanilla, eggs one at a time, sour cream, heavy cream, and cinnamon. Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake: Wrap the bottom of the pan in foil and place it in a water bath to prevent cracks. Bake for 50-55 minutes or until the center is set but slightly jiggly. Turn off the oven and let it cool inside for 1 hour, then chill for 4-6 hours or overnight.
Add the Biscoff Swirl Topping: Melt the Biscoff cookie butter and mix it with heavy cream. Swirl this mixture over the chilled cheesecake and let it set. Garnish with whole or crushed Biscoff cookies for extra crunch!
How to Serve Biscoff Cookie Butter Cheesecake
Slice the cheesecake and serve it chilled. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra treat, you can add a drizzle of chocolate sauce or more melted Biscoff cookie butter on top.
How to Store Biscoff Cookie Butter Cheesecake
Keep any leftover cheesecake in the refrigerator for up to 5 days. Make sure it is covered well to prevent it from drying out and absorbing odors from other foods.
Tips to Make Biscoff Cookie Butter Cheesecake
- For a smoother filling, ensure your cream cheese is very soft before mixing.
- Use a water bath to keep the cheesecake moist and prevent cracks.
- Allow the cheesecake to chill overnight for the best texture and flavor.
Variation
You can add a layer of chocolate ganache for a richer flavor or mix in some chopped nuts for added texture. Additionally, you can experiment with different flavored cookie butters if you want to switch things up.
FAQs
Q: Can I use regular cookies instead of Biscoff?
A: Yes, you can use any cookie crumbs you like, but Biscoff cookies give a unique flavor that’s hard to beat!
Q: How do I know when the cheesecake is done baking?
A: The center should be slightly jiggly but not wet. It will continue to set as it cools.
Q: Can I freeze Biscoff Cookie Butter Cheesecake?
A: Yes, you can freeze it for up to 3 months. Just make sure to wrap it tightly to avoid freezer burn. Thaw it in the refrigerator before serving.