Creamy Biscoff Cookie Butter Cheesecake
A quick and easy cheesecake recipe featuring Biscoff cookie butter for a creamy, velvety texture and subtle spiced flavor. Perfect for any occasion and loved by both kids and adults.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 1/2 cups (150g) Biscoff cookies, finely crushed (or graham crackers as a substitute)
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- 16 oz (450g) cream cheese, softened
- 1 cup (260g) Biscoff cookie butter, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For topping (optional): 1/4 cup (65g) Biscoff cookie butter, warmed slightly for drizzling
- Whipped cream or crushed Biscoff cookies for garnish
Instructions
- Preheat oven to 325°F (160°C). Crush Biscoff cookies into fine crumbs using a food processor or rolling pin in a zip-top bag.
- Mix cookie crumbs with melted butter and sugar until mixture resembles wet sand.
- Press crumb mixture firmly into the bottom of an 8-inch springform pan to create an even layer. Compact tightly using the bottom of a glass.
- Bake crust for 10 minutes, then remove and let cool while preparing filling.
- Beat softened cream cheese in a large bowl until smooth and lump-free.
- Add granulated sugar and beat until creamy.
- Add Biscoff cookie butter and mix until fully incorporated, avoiding lumps.
- Beat in eggs one at a time, mixing just until combined after each addition to avoid overbeating.
- Gently fold in sour cream, vanilla extract, and salt with a spatula until smooth and silky.
- Pour filling over cooled crust and smooth the top. Tap pan gently on counter to release air bubbles.
- Bake cheesecake at 325°F (160°C) for 50-60 minutes until edges are set but center has a slight jiggle.
- Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to cool gradually.
- Transfer cheesecake to refrigerator and chill for at least 4 hours or overnight.
- Before serving, warm Biscoff cookie butter and drizzle over the top. Garnish with whipped cream or crushed cookies if desired.
Notes
Let cream cheese come to room temperature before mixing to avoid lumps. Mix eggs gently to prevent cracks. Slow cooling in the oven with door ajar helps prevent cracks. Baking crust is recommended for sturdiness but can be skipped if in a hurry. Use a hot, clean knife for neat slicing. For gluten-free, use gluten-free cookie crumbs and certified gluten-free cookie butter. For dairy-free, substitute cream cheese and sour cream with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 380
- Fat: 28
- Carbohydrates: 28
- Protein: 6
Keywords: Biscoff cheesecake, cookie butter cheesecake, creamy cheesecake, easy dessert, no-fuss cheesecake, velvety cheesecake, spiced dessert