Biscoff Cookie Butter Cheesecake

Biscoff Cookie Butter Cheesecake

Introduction

If you’re a fan of creamy desserts and crunchy cookies, the Biscoff Cookie Butter Cheesecake is a must-try! This cheesecake combines the delicious flavor of Biscoff cookies with the rich creaminess of cheesecake. It’s perfect for special occasions or simply a treat for yourself.

Why Make This Recipe

This recipe is a fantastic way to impress your family and friends. The unique flavor of Biscoff cookie butter adds a twist to a classic dessert. It’s easy to make, and the results are absolutely worth it. Plus, who can resist a cheesecake topped with melted cookie butter and crushed cookies?

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)
• 1/2 cup Biscoff cookie butter, melted (for topping)
• 1/4 cup heavy cream (for topping)
• Biscoff cookies (for garnish)

Directions:

1. Preheat the oven to 325°F (163°C). Mix Biscoff cookie crumbs, melted butter, and brown sugar until well combined. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
2. In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the Biscoff cookie butter, vanilla extract, and eggs one at a time, mixing well after each addition. Then, mix in the sour cream, heavy cream, and optional ground cinnamon. Pour this mixture over the cooled crust.
3. Wrap the bottom of the springform pan in foil and place it in a water bath. Bake for 50-55 minutes until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. After that, chill it in the refrigerator for 4-6 hours or overnight.
4. For the topping, melt the additional Biscoff cookie butter and mix it with heavy cream. Swirl this mixture over the chilled cheesecake and garnish with whole Biscoff cookies.

How to Serve Biscoff Cookie Butter Cheesecake

Serve your Biscoff Cookie Butter Cheesecake chilled. Cut it into slices and enjoy the layers of cookie crust, creamy filling, and rich topping. It pairs nicely with coffee or tea!

How to Store Biscoff Cookie Butter Cheesecake

Store any leftover cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container. It will stay fresh for about 5 days. You can also freeze slices for up to 2 months. Just make sure to wrap them tightly.

Tips to Make Biscoff Cookie Butter Cheesecake

• Make sure your cream cheese is softened before mixing for a smooth batter.
• When wrapping the pan in foil, make sure it is sealed tightly to prevent water from getting in during the water bath.
• Let the cheesecake cool completely before refrigerating to prevent condensation.

Variation

Try adding chopped chocolate or other cookie varieties for a different texture and flavor. You can also switch up the topping by adding whipped cream or fruit preserves.

FAQs

1. Can I use a different type of cookie for the crust?
   Yes, you can use graham crackers or Oreo cookies for the crust if you prefer.

2. What if I don’t have a springform pan?
   You can use a regular cake pan, but it might be a bit tricky to remove the cheesecake. You can line the pan with parchment paper for easier removal.

3. Can I make this cheesecake ahead of time?
   Yes, this cheesecake can be made a day or two ahead, making it a great option for parties and gatherings. Just keep it refrigerated until you’re ready to serve.

Enjoy making this delicious Biscoff Cookie Butter Cheesecake! It’s a treat you won’t want to miss.