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6-Inch Biscoff Cheesecake

Bursting with cookie butter flavor from the crust to the filling to those glorious toppings, this 6-Inch Biscoff Cheesecake is a total cookie butter lovers dream come true. 
Course: Cheesecake, Dessert
Cuisine: Cheesecake, Dessert
Keyword: 6 inch, biscoff, biscoff cheesecake, cheesecake, cookie butter, small batch
Servings: 8

Ingredients

For the Crust:

  • 1 ¾ Cups Biscoff Speculoos Cookies, crushed (about 29)
  • 2 Tablespoons Granulated Sugar
  • ½ Cup Salted Butter, melted

For the Cheesecake Filling:

  • 8 Ounces Cream Cheese, softened to room temperature
  • ½ Cup Granulated Sugar
  • ⅓ Cup Biscoff Cookie Butter
  • ½ Cup Heavy Cream
  • ½ Tablespoon Pure Vanilla Extract
  • 1 Large Egg, room temperature

For the Cookie Butter Layer:

  • ½ Cup Biscoff Cookie Butter, melted

For the Whipped Cream:

  • ½ Cup Heavy Cream
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Biscoff Cookie Butter

Instructions

  • To make the crust: 
    Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). 
    Into your bowl of cookie crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). 
    Press the crust into a 6” spring foam pan. Set aside while you make the filling. 
  • To make the cheesecake filling:
    To make the filling, beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add the cookie butter and mix another 30 seconds. Add the heavy cream and vanilla extract, and mix again until incorporated. Add the egg, mixing for about thirty seconds. Do not overmix this part. 
    Pour the cheesecake batter into the prepared crust pan. Place foil around the bottom and place the pan in a larger baking dish {I issued a 10” baking pan since I had it easily accessible}. Add about an inch of water to the pan. Bake at 350° for 70-90 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 30 minute mark. 
    Pour the cheesecake batter into the prepared crust pan. Place foil around the bottom and place the pan in a larger baking dish {I issued a 10” baking pan since I had it easily accessible}. Add about an inch of water to the pan. Bake at 350° for 70-90 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 30 minute mark. 
    Cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the pan / water bath for 20 minute. Gently remove the cheesecake from the water bath and place it on a towel to dry the bottom. Refrigerate for 2-3 hours or overnight until chilled and fully set.
  • To make the cookie butter layer:
    Begin by melting a full half cup of cookie butter in the microwave on high for 25 seconds or until smooth. Pour this over the cooled cheesecake, and refrigerate it for 20 minutes to set.
  • To make the whippped cream: 
    Add all of the ingredients to a small bowl and whip until stiff peaks form with a hand or stand mixer, about 2-3 minutes. 
    Pipe or spread onto the cheesecake, sprinkle with additional crushed cookie crumbs if desired, and serve. 
    Store any leftovers in the fridge for up to four days. Best stored without the whipped cream, but it should hold up nicely for around 24 hours. After that, simple scrape if off if it gets too melty and enjoy.

Notes

See blog for dietary substitutions on dairy and gluten.