8-Inch Biscoff Cookie Butter Cheesecake

A buttery Biscoff crust, creamy Biscoff cheesecake, and Biscoff whipped cream round out this ultra-decadent 8-Inch Biscoff Cheesecake.

Course: Dessert, Snack

Cuisine: American

Keyword: 8-inch, biscoff, biscoff cheesecake, biscoff cookies, biscoff dessert, biscoff whipped cream, cookie butter, cookie butter dessert

Servings: 12

Ingredients

For the Crust:

1 Pack Biscoff Cookie Crumbs (8.8 oz / 250g)
2 Tablespoons Granulated Sugar (30g)
½ Cup Salted Butter, melted (115g)

For the Cheesecake Filling:

32 Ounces Cream Cheese, softened (900g)
2 Cups Granulated Sugar (400g)
⅔ Cup Biscoff Cookie Butter (180g)
½ Cup Sour Cream, room temperature (120g)
2 Tablespoons Pure Vanilla Bean Paste or Extract (30ml)
3 Large Eggs + 1 Large Egg Yolk, room temperature

For the Biscoff Topping:

½ Cup Biscoff Cookie Butter, softened or slightly warmed (128g)

For the Biscoff Whipped Cream:

¾ Cup Heavy Cream (180ml)
1 ½ Tablespoons Granulated Sugar (18g)
2 Tablespoons Biscoff Cookie Butter (30g)

Optional Toppers:

Extra Biscoff Cookies

Instructions

Prepare the Crust:I
n a medium bowl, mix the Biscoff cookie crumbs and sugar. Stir in the melted butter until well combined. Press the mixture into the bottom of an 8-inch springform pan. Set aside while preparing the cheesecake filling.
Make the Cheesecake:
In a large bowl, beat the softened cream cheese until smooth. Gradually mix in the sugar, followed by the cookie butter, sour cream, and vanilla, ensuring everything is fully incorporated. Add the eggs and egg yolk one at a time, beating on low speed just until combined after each addition.
Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust. Place a shallow pan of hot water on the lower rack of the oven to create a water bath. Bake the cheesecake at 325°F (163°C) for 1 hour. After 1 hour, turn off the oven and leave the cheesecake inside, untouched, for another hour.
Cool the Cheesecake:
After the second hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Add the Biscoff Topping:
Melt the cookie butter and spread it evenly over the top of the chilled cheesecake. Let it set in the fridge for 10-15 minutes.
Make the Whipped Cream:
In a chilled bowl, beat the heavy cream and sugar until soft peaks form. Gently fold in the cookie butter until fully incorporated. Pipe or spoon the whipped cream over the cheesecake as desired.
Garnish and Serve:
Garnish with extra Biscoff cookies if desired. Serve chilled and enjoy!

Notes

See blog for the following:

Dietary substitutions for dairy and gluten

Links for products used in the making of this creation

FAQ's (frequently asked questions)

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.