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Biscoff cookie butter cheesecake with a thick creamy filling, crunchy Biscoff cookie crust, and a glossy cookie butter drip around the edges.

Rich Biscoff Cookie Butter Cheesecake

Rich Biscoff cookie butter cheesecake with a spiced Biscoff crust and silky baked filling, finished with whipped cream and cookie garnish. Crack-free, bakery-style, and perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 8 hours
Total Time 9 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups Biscoff cookie crumbs about 20 cookies, crushed fine
  • ¼ cup Biscoff cookie butter soft/room temp
  • 2 tablespoon butter melted
  • 2 tablespoon brown sugar packed
  • 1 pinch salt
Filling
  • 32 oz cream cheese softened; full-fat
  • 1 cup granulated sugar
  • 1 cup Biscoff cookie butter room temp
  • 4 large eggs room temp
  • 2 teaspoon vanilla extract
  • ½ cup sour cream room temp
  • ¼ cup heavy cream
Topping
  • 1 cup heavy whipping cream cold
  • 3 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 12 pieces Biscoff cookies for garnish
  • 2 tablespoon cookie crumbs for sprinkle

Equipment

  • Springform pan
  • Roasting pan
  • Heavy-duty foil
  • Electric mixer
  • Food processor
  • Mixing bowls
  • Rubber spatula
  • Piping bag + star tip

Method
 

  1. Preheat oven to 350°F. Grease a 9-inch springform pan.
  2. Mix cookie crumbs, cookie butter, melted butter, brown sugar, and salt. Press firmly into pan (slightly up sides). Bake 10 min. Cool.
  3. Bring cream cheese, eggs, sour cream, and cookie butter to room temp (1–2 hours) for a smooth batter.
  4. Beat cream cheese until completely smooth, scraping bowl often.
  5. Add sugar gradually, then mix in cookie butter until creamy.
  6. Add eggs one at a time, mixing on low just until combined (don’t overmix).
  7. Mix in sour cream, heavy cream, and vanilla on low until smooth.
  8. Wrap pan in 2 layers foil. Place in roasting pan. Add hot water halfway up sides.
  9. Pour filling over crust. Bake at 325°F for 60–70 min until edges set and center slightly jiggles.
  10. Turn off oven, crack door, rest 1 hour. Cool to room temp, then chill overnight.
  11. Whip cream + powdered sugar + vanilla to stiff peaks.
  12. Pipe rosettes, add whole Biscoff cookies, and sprinkle crumbs. Slice and serve.

Notes

Ensure all dairy ingredients are fully at room temperature before mixing for the smoothest, lump-free batter. Cheesecake is best chilled overnight for ideal texture.