If you’re still trying to figure out what to make for Christmas dinner, you can stop looking. This biscoff cheesecake is the perfect winter holiday dessert.
If you don’t know what biscoff is, it’s the original cookie butter. Remember all the hype about trader joe’s cookie butter and everyone thought it was like the best thing they’ve ever tasted? Well sorry to be the one to tell you this, but you’ve all been juked. Biscoff is where it all started, and it’s WAYYYY better. I freaked when I saw both the cookie butter and the cookies at Walmart.
Okay wait, missed the whole trader joe’s cookie butter craze?? Well basically, there’s a spiced cookie called speculoos. It’s like they stuffed the spirit of Christmas into one little cookie. It’s freaking delicious. They took that cookie, and blended it to make a spread like the consistency of peanut butter. So now you have the freedom to spread Santa crack on anything your heart desires.
Now that we’re all caught up, back to this cheesecake! So basically, anything you put this biscoff stuff into, it becomes 10X more delicious. I’m not kidding. And you’ll notice the recipe calls for half a jar of the cookie butter. I suggest you refrain from eating the other half just yet, because I still have one more biscoff recipe for you this season.
Biscoff (Cookie Butter) Cheesecake
- 2 lbs cream cheese 974g
- 1 1/2 cup granulated sugar 295
- 1 tbsp bread flour 8g
- 3/4 cup sour cream 163g
- 1 tsp vanilla extract 4g
- 1 pinch salt
- 5 whole eggs 280g
- 1 tbsp distilled vinegar 16g
- 1/2 jar biscoff cookie butter 200g
- 1 package minus 2 cookies biscoff cookies 230g
- 1 pinch salt
- 4 tbsp + 1tsp unsalted butter (melted) 60g
- 45 min
- 1 h 30 min
- Ready in:
- 2 h 15 min
- Preheat oven to 350°F
- Starting with the crust, blend the biscoff cookies and salt into crumbs using a food processor.
- Add melted butter and mix
- Transfer crumbs to a 9" round pan and pat crust down until smooth and flat. I like to use the lid of my spray oil.
- Bake crust for 8 min, let cool.
- Turn oven down to 300°F
- Cream the cream cheese, sugar, and flour. Scrape bowl often to ensure there are no lumps.
- Add the sour cream, vanilla extract, and salt. Mix and scrape bowl.
- Add the eggs 2 at a time, scraping the bowl after each addition.
- Pour cheesecake batter into prepared 9" pan, reserving approx. 1/4c of batter.
- Melt cookie butter in microwave.
- Fold in the melted cookie butter into the remaining 1/4c of cheesecake batter.
- Pipe the biscoff cheesecake batter into the 9" pan. Swirl with a small knife.
- Bake at 300°F in a water bath until edges are set and center is still slightly jiggly. Approx. 1.5 hours.
- Let cool completely.
- Place the cake pan with the cheesecake still in it, on top of a burner set on low. Slowly rotate cake pan to heat the bottom evenly.
- Wrap a 10" cake board with plastic wrap.
- Place on top of the cooled cheesecake and flip over.
- Tap a couple of times to loosen the cheesecake.
- If it doesn't pop out, heat again using burner.
- Use a hot knife to cut, and wipe the knife after each cut.