This Biscoff cheesecake is creamy, decadent and perfect for anyone who loves cookie butter. It has a thick Biscoff cookie crust, creamy cookie butter flavored cheesecake, and more cookie butter spread on top.

This decadent Biscoff cheesecake is incredibly creamy with the perfect Biscoff flavor. It’s rich, without being overly sweet. Each bite features crunchy Biscoff cookie crust and super creamy, cookie butter infused cheesecake. Plus, there’s an extra layer of cookie butter on top along with whipped cream and more cookie crumbs.

If you’re unfamiliar with Lotus Biscoff cookies and spread – Biscoff cookies are a spiced shortbread biscuit that come from Belgium. The cookies have a brown sugar, caramel flavor with hints of cinnamon and other warm spices. The Biscoff spread – also known as cookie butter – is made of pulverized cookies and has a similar consistency to peanut butter.

Making Biscoff Cheesecake

This is a baked cheesecake recipe. It will need to chill in the fridge for at least 6 hours before serving – so be sure to allocate enough time.

I’m including step-by-step photos and recipe tips, as I know baked cheesecake recipes can sometimes feel overwheling.

Start by preheating the oven to 325F (170C) and preparing the pan. Whenever making a baked cheesecake, I always wrap the outside of the pan first in an oven bag (the kind you use to cook a turkey). Then I wrap the outside at least 3 times so that the bottom and sides are covered with alumium foil (heavy duty preferred). This ensures that the pan doesn’t leak.

Then it’s time to make the crust:

1. Start by crushing the Lotus cookies in your food processor or by placing them in a freezer bag and crushing with a rolling pin.
2. Mix the crushed cookies with melted butter. The mixture should feel and look like damp sand.
3. Press into the prepared pan, creating a slight lip around the edge.
4. Then bake in the preheated oven for 10 minutes. Remove from the oven and leave the oven turned on.
   • This step makes the crust extra crunchy.

As the crust is baking, you can make the filling:

1. Measure out the Biscoff spread, then microwave for 30 seconds. Give the Biscoff a stir.
   • Warm Biscoff is much easier to beat into cheesecake batter later on.
2. In a very large bowl, beat together the cream cheese, brown sugar, granulated sugar, cornstarch and cinnamon until creamy – this should take at least 3-4 minutes. Occasionally, turn off the mixer and scrape down the sides and bottom of the bowl to ensure that there aren’t lumps of cream cheese stuck there.
   • While most cheesecake recipes only use white sugar, this recipe uses brown sugar as well to enhance the Biscoff flavor. Most of the granules will dissolve as you beat the cheesecake batter, and any still left will dissolve as the cheesecake bakes.
3. Then mix in the Biscoff spread and sour cream.
   • Using some sour cream in this recipe makes the cheesecake silky smooth and ensures that it isn’t too dense.

4. Whisk together the eggs and additional egg yolks, then whisk the eggs into the cheesecake batter. I typically do this about 1/2 at a time. When you’re finished, you should no longer see pieces or streaks of egg. The batter should be an even consistency.
   • Be sure to stop mixing once the batter is evenly mixed. Continuing to beat the batter after the eggs have already been incorporated can lead to cheesecake cracks.

Baking the Cheesecake

This cheesecake is baked in a waterbath. The waterbath makes the oven steamy – which keeps moisture into the cheesecake and reduces big swings in temperature which can cause cheesecake cracks. I find using the waterbath is very necessary with this recipe as the consistency from the Biscoff spread can more easily lead to a dry, cracked cheesecake.

You’ll place the pan (still wrapped in foil) in the middle of a large roasting pan and pour the cheesecake batter over the crust. Then you’ll pour about 1 inch (2-3 cm) of boiling water into the roasting pan so that the cheesecake is surrounded by water.

The roasting pan then goes in the oven to bake. The cheesecake will take about 45-55 minutes to bake. I recommend watching at around the 40 minute mark. When the cheesecake is done baking, it should have a slight wobble if you give the pan a gentle nudge.

The cheesecake will need to cool slowly. Take it out of the oven and let it sit at room temperature until the water in the waterbath is no longer warm to the touch. Then take the springform pan out of the large roasting pan and place on a cooling rack until it’s no longer warm. From there, the cheesecake will need to chill in the fridge for at least 6 hours before serving.

Serving

When you’re ready to serve, or at any point while the cheesecake is chilling in the fridge, you can top it. Once again, you’ll warm Biscoff spread, then pour it over the cheesecake so that it drips over the sides. I like to also add whipped cream and cookie crumbs around the edges.

Whenever slicing a cheesecake, be sure to slice with a sharp knife (not a table knife) and avoid back and forth sawing motions. For clean cuts, you can wipe off the knife after each slice.

Incredibly creamy with the perfect Biscoff flavor, a crunchy cookie crust and more Biscoff on top – this decadent cheesecake is the perfect dessert for anyone who loves the addictive spread.

And if you need more Biscoff desserts, then be sure to try:

• Biscoff Cake – moist Biscoff flavored cake layers with creamy cookie butter frosting
• Biscoff Blondies – these are so easy to make!
• Biscoff Brownies – super fudgy and swirled with Biscoff
• Biscoff Stuffed Cookies