Biscoff (Cookie Butter) Cheesecake

Biscoff (Cookie Butter) Cheesecake


For: 10 servings
45 min
1 h 30 min
Ready in:
2 h 15 min


  1. Preheat oven to 350°F
  2. Starting with the crust, blend the biscoff cookies and salt into crumbs using a food processor.
  3. Add melted butter and mix
  4. 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.
  5. Bake crust for 8 min, let cool.
  6. Turn oven down to 300°F
  7. Cream the cream cheese, sugar, and flour. Scrape bowl often to ensure there are no lumps.
  8. Add the sour cream, vanilla extract, and salt. Mix and scrape bowl.
  9. Add the eggs 2 at a time, scraping the bowl after each addition.
  10. Pour cheesecake batter into prepared 9" pan, reserving approx. 1/4c of batter.
  11. Melt cookie butter in microwave.
  12. Fold in the melted cookie butter into the remaining 1/4c of cheesecake batter.
  13. Pipe the biscoff cheesecake batter into the 9" pan. Swirl with a small knife.
  14. Bake at 300°F in a water bath until edges are set and center is still slightly jiggly. Approx. 1.5 hours.
  15. Let cool completely.
  16. 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.
  17. Wrap a 10" cake board with plastic wrap.
  18. Place on top of the cooled cheesecake and flip over.
  19. Tap a couple of times to loosen the cheesecake.
  20. If it doesn't pop out, heat again using burner.
  21. Use a hot knife to cut, and wipe the knife after each cut.


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