by Chenée Lewis
This baked Biscoff cheesecake recipe is irresistible! It’s got a creamy cheesecake layer made with cookie butter, and a Lotus Biscoff cheesecake crust!
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And if you love this cheesecake recipe, check out my Banana Pudding Cheesecake Squares, my No Bake Oreo Cheesecake, and my Cannoli Pie! Or check out my collection of 40 Biscoff Recipes You Need to Try!
Baked Biscoff Cheesecake Recipe
Lotus Biscoff cookies are a classic for a reason. I've loved them ever since I was young -- my dad, a flight attendant for Continental Airlines, used to bring Biscoff to us all the time because they handed them out as in-flight snacks. For so long, I've loved the richly spiced flavor and buttery crunch of those amazing cookies, and it's so exciting to discover new ways to use them in baking. That's why I love this cheesecake so much! It's got it all -- a Biscoff cookie crust, a creamy vanilla cheesecake layer flavored with cookie butter, and a topping of even more cookie butter and Biscoff cookie crumbs!
What does Biscoff taste like?
You haven't had Lotus Biscoff cookies?! I'm so excited for you to try them! They have a delicately spiced, caramelized flavor that is so irresistible! They are similar to gingerbread cookies, graham crackers, or other spiced cookies. They're so great -- and even better in this cheesecake recipe!
And if you love this creamy Biscoff cheesecake, you'll definitely want to try my coconut key lime cheesecake, available in my summer cookbook Sweet Summertime! Grab your copy now in e-book format or paperback from Amazon!
Why is Lotus Biscoff so popular?
Trust me -- once you try them, you'll know! They have an addictive flavor and a perfectly crispy texture that goes with so many other flavors! I've used biscoff cookies in my Biscoff Blondies with White Chocolate and my No-Churn Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl, and they're always a highlight of the recipe!
Biscoff Cheesecake Ingredients
Here's what you need for the Biscoff cheesecake crust:
- Biscoff crumbs - you can use a food processor to crush your Biscoff cookies, or you can crush them in a plastic bag with a rolling pin until they form fine crumbs. If you can't find Lotus Biscoff cookies, any speculoos-type cookie will work!
- melted butter - I typically use salted butter, but if you use unsalted just add in ¼ teaspoon of salt to your crust mixture.
- brown sugar - I love the flavor that light brown sugar adds to this Biscoff cheesecake crust!
And for the cheesecake filling, you'll need:
- softened cream cheese - your cream cheese should be soft, but still cool to the touch.
- cookie butter - the amazing, creamy richness of cookie butter is the secret ingredient in this cheesecake!
- brown sugar - I love the flavor of brown sugar with the cookie butter and vanilla flavors in this cheesecake filling.
- cornstarch- we'll add a little cornstarch to help prevent cracking. The cornstarch eliminates the need for a water bath, but we're only using a little to keep our cheesecake nice and creamy.
- pure vanilla extract - be sure to use a high-qualitypure vanilla extract. Or better yet, check out my post onhow to make vanilla extractat home with just 2 ingredients!
- full-fat sour cream- adds to the creamy texture of this cheesecake! Be sure to use full-fat sour cream for the best texture.
- eggs - make sure your eggs are room temperature before adding them into your cheesecake batter.
Equipment
I recommend using a 9-inch springform pan to make your baked Biscoff cheesecake easy to remove from the pan once it's cooled. Here's the one I use! If you don't have a springform pan, you can use any deep 9-inch cake pan, lined with parchment paper with an overhang to make removal easier. You'll also need an electric mixer to whip up your cheesecake batter, and either a food processor or rolling pin to make your crust.
Tips and F.A.Q.
What is similar to Biscoff biscuits or cookie butter?
I usually pick up both of them at Target, but you can also find other varieties of speculoos cookies and cookie butter on Amazon. I know I've been calling this a Biscoff cheesecake, but any brand of speculoos cookie or cookie butter works great!
What is a Biscoff made of?
The key ingredients of Biscoff cookies are wheat flour, sugar, and vegetable oil, and cinnamon. Together, they give Biscoff cookies their distinctive buttery, caramelized, spiced flavor and make this cheesecake so incredible!
Why is it called Biscoff?
"Biscoff" is a combination of "biscuits" and "coffee," a nod to the typical way of enjoying Biscoff cookies, as a treat with a cup of coffee.
How do I store this Biscoff cheesecake?
You can store your cheesecake in the fridge for up to 5 days, or freeze for up to two months. To freeze, allow your cheesecake to chill completely in the fridge, then transfer, uncovered to the freezer until solid. Once frozen solid, wrap cheesecake tightly in plastic wrap, then with a layer of heavy duty aluminum foil. When ready to serve, thaw frozen cheesecake, covered, at room temperature.
If you try this recipe,I would love it if you couldleave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging@chenee_today on Instagram!
More Cheesecake Recipes You'll Love
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📖 Recipe
Biscoff Cheesecake Recipe with Cookie Butter
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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!
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
Ingredients
Biscoff Cookie Crust
- cooking spray
- 1 ⅔ cups (167 g) Biscoff cookie crumbs - crushed with a food processor, or by hand with a rolling pin
- 7 tablespoon (104 ml) salted butter - melted
- ¼ cup (55 g) light brown sugar - packed
Cookie Butter Cheesecake Filling
- 24 oz (680 g) cream cheese - 3 8-ounce packages, room temperature
- ¾ cup (177 g) biscoff cookie butter
- ⅔ cup (147 g) light brown sugar - packed
- 4 teaspoon (20 ml) cornstarch
- ⅔ cup (159 g) heavy cream - room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ⅓ cup (77 g) full-fat sour cream - room temperature
- 3 large eggs - beaten (room temperature)
Toppings
- Biscoff cookie butter - heated to pourable consistency (optional)
- crumbled Biscoff cookies - optional
- whipped cream - optional
Instructions
Biscoff Cookie Crust
Preheat oven to 425°F. Spray 9-inch springform pan with cooking spray and line with parchment paper.
cooking spray
Combine all crust ingredients in a medium bowl and blend well until crumbs are well-saturated with melted butter.
1 ⅔ cups Biscoff cookie crumbs, 7 tablespoon salted butter, ¼ cup light brown sugar
Press crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Set aside.
Cheesecake Filling
In the bowl of a stand mixer, beat softened cream cheese just until creamy. Mix in cookie butter, brown sugar and cornstarch until well combined. Scrape bowl.
24 oz cream cheese, ¾ cup biscoff cookie butter, ⅔ cup light brown sugar, 4 teaspoon cornstarch
Gradually add in heavy cream, sour cream, and vanilla extract, mixing well after each and being sure to scrape bowl regularly to ensure even mixing.
⅔ cup heavy cream, ⅓ cup full-fat sour cream, 1 tablespoon pure vanilla extract
Add eggs one at a time, mixing well after each addition. Scrape batter onto crust in springform pan.
3 large eggs
Bake at 425°F for 10 minutes. Without opening oven door, reduce heat to 225°F and bake for another 60 minutes, or until outer edges are set and slightly puffed but center of cheesecake still jiggles slightly.
Let cheesecake cool in oven for one hour with oven door cracked slightly.
Remove from oven and scrape a butter knife around the cheesecake, between the edge of the cheesecake and the pan, to prevent it from sticking later.
Let cheesecake continue to cool completely at room temperature on a wire rack, then place in refrigerator, uncovered, for at least 6 hours or up to overnight.
To serve, remove from springform pan and top with fresh whipped cream, melted cookie butter, and crumbled Biscoff cookies.
Biscoff cookie butter, crumbled Biscoff cookies, whipped cream
Video
Notes
Storage and Freezing: You can store your cheesecake in the fridge for up to 5 days, or freeze for up to two months. To freeze, allow your Biscoff cheesecake to chill completely in the fridge, then transfer, uncovered to the freezer until solid. Once frozen solid, wrap cheesecake tightly in plastic wrap, then with a layer of heavy duty aluminum foil. When ready to serve, thaw frozen cheesecake, covered, at room temperature.
If you like this biscoff cheesecake recipe, you'll love my coconut key lime cheesecake recipe, from my summer cookbook Sweet Summertime! Available here in e-book format and 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
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
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Last Updated on February 5, 2024 by Chenée Lewis
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Reader Interactions
Comments
Tristin
I cannot wait to make this Biscoff Cheesecake! It's gorgeous and my hubby is obsessed with making/eating different types of cheesecakes. Thanks for sharing such a creative version!!Reply
Chenée Lewis
Thank you so much! I hope you enjoy!
Reply
Kari Brown
Wow, this cheesecake looks so decadent and tasty. This is definitely a dish that everyone in my house will love.Reply
Chenée Lewis
It's SO decadent!! Thank you!
Reply
Hayley Dhanecha
My idea of heaven!! This looks so delicious and I will definitely be trying out your recipeReply
Chenée Lewis
Mine too!! I hope you love it!
Reply
Melanie
Why have I never thought of marrying biscoff and cheesecake! This is genius! I'm saving to make it asap! Yum yum!Reply
Chenée Lewis
Thank you! It's so good!
Reply
LaKita Anderson
This cheesecake is so amazing!! I fell in love with Biscoff cookies from taking flights and I'm so glad they came into my life. I cannot get enough of them, so this recipe is perfect!Reply
Chenée Lewis
I'm so glad you liked it! 🙂
Reply
Anaiah
I absolutely loved this biscoff cheesecake! It's seriously my new obsession. The flavors in this are amazing. Definitely making a bunch of these for my next potluck at work!Reply
Chenée Lewis
Thank you so much! It's definitely an obsession over here too!
Reply
Leslie
I love the creativity in this Biscoff Cheesecake recipe! I've never seen a flavor like this, but it's perfect!!Reply
Chenée Lewis
Thank you! I'm glad you like it!
Reply
Jacqueline Debono
This biscoff cheesecake looks beautiful. Biscoff cookies aren't so easy to find where I live in Italy but I can order them online, which I do sometimes. Next time I get some will definitely give this lovely dessert a try!Reply
Chenée Lewis
Thanks! I hope you get a chance to try it!
Reply
Colleen http://www.thefoodblog.net Milne
I love Biscoff cookies so I know I will love this cheesecake. It looks incredibly decadent and delicious. I can't wait to make it!Reply
Chenée Lewis
I hope you enjoy!
Reply
Bernice Hill
Biscoff cookies are so delicious....such a great idea to feature them in this lovely cheesecake recipe. Saving this recipe for sure!!Reply
Chenée Lewis
Yes I love them! Hope you enjoy!
Reply
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