I can't tell you just how excited I am to share this Cookie Butter Cheesecake recipe with you. Making a cheesecake has been something I have been wanting to do for quite some time but never actually took the time to make them.

My daughter is the huge cheesecake fan in this house and she was my full motivation for making this happen.

This Biscoff Cheesecake recipe features a buttery Biscoff cookie crust, not your traditional graham crackers. It has a creamy Biscoff cheesecake filling and it's topped with melted Biscoff cookie butter and crushed Biscoff cookie crumbs. It's a decadent and tasty dessert perfect for the holidays!

What is Biscoff?

Biscoff is a spiced biscuit cookie made by the Lotus Bakeries. The golden brown color is beautiful for cooking with too! It's a dainty cookie that has won my heart and my granddaughter for sure. Biscoff has received widespread popularity due to their unique taste and flavor.

Why Biscoff Cheesecake?

It all started a number of years ago flying around the world on American Airlines traveling to different parts of the world on missions' trips. The flight attendants would walk the aisle handing out drinks, chips and even those little Biscoff cookies in the package.

I started developing a love for those little cookies over the years and I think most of you know if you follow my cooking, I am more of a savory guy but, here is the kicker...

When I bake something sweet, I go all in! The proof is in the pudding right here. Most all my family and friends were able to try this Biscoff Cookie Butter Cheesecake, and the feedback was just like I said in my video. WOW!

All you have to do it follow the instructions! If you apply the correct cooking temperatures to making this dessert, it's actually quite easy. The hardest part was the clean up for me! Haha!

Why Hershey's Cookies and Cream?

Honestly, I made a mistake! A mistake that turned into a blessing! I bought a Biscoff crunchy cookie butter, and I was adding in the cookie element from the Candy bar not realizing oh no that means if I use my cookie butter for the cheesecake, I won't have any cookie butter to go on top for the topping.

However, I am honestly glad that I did it this way having the white chocolate cookies and cream bar along with the crunchy Biscoff Cookie Butter. It gave it a much better texture inside the cheesecake which everyone who had it said great recipe. So, there you Go. Mistakes can turn into recipe victories some times!

How to make Biscoff Cheesecake

Here are the ingredients which are very simple and common: Biscoff Biscuits, cream cheese, sugar, sour cream, Biscoff cookie butter, vanilla extract, butter, salt, eggs, and corn starch.

To make this Biscoff lotus cheesecake, you will need a food processor (or a rolling pin to crush the cookies), an electric mixer, a springform pan, and a large roasting pan and I didn't have one, so I used one of my catering pans.

Pro Tip: Don't forget to grab the parchment paper! It'll make getting the cheesecake off of your springform pan MUCH easier.

It begins with the Biscoff cookie crust. Crush the Biscoff cookies into crumbs. To do this, you can use a food processor. Alternatively, you can place the cookies in a Ziploc bag which of course I did this and use a rolling pin to crush the cookies.

Melt butter and then combine the butter with crushed cookies using a spatula. I press with the spatula to make sure all the cookie crumbs are coated with butter.

Place this mixture on the bottom of the springform pan and press it down tightly making sure the bottom is completely covered. Place it in the oven on 350°F for 10 minutes to form your crust.

Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
Measuring Cups - Having a set of different sizes is lifesaving in the kitchen! This Anchor brand is my go to.
Cake Spinner - Makes for smoothing out toppings and decorating cakes SO much easier! This metal one makes for an easy clean up as well.
Springform Pa n - I used a 10 inch pan for this Cheesecake. It gave the perfect height and fit on the cake spinner perfectly.
Standing Mixer - I use this KitchenAid 5qt mixer for baking, making pasta, and even for my meatloafs. Endless possibilities with this kitchen tool! I couldn't imagine mixing this cheesecake by hand!
Masher - Most of the time I use this for mashed potatoes, but it worked perfectly for pressing the crust of the cheesecake.

Ingredients you'll need for Cheesecake

For Cheesecake

250 grams (1 ⅛ cup) Biscoff cookies, crushed
70 grams (⅓ cup) butter, melted
1 tablespoon butter to coat springform pan inside and bottom
150 grams (⅔ cup) Hershey cookies and cream candy bar
600 grams (2 ¾ cup) cream cheese
200 grams (1 cup) sour cream
200 grams (1 cup) crunchy cookie butter
¼ teaspoon salt
100 grams (½ cup) sugar
1 teaspoon Vanilla extract
15 grams (3 tsp) corn starch
3 eggs
Parchment paper

For Topping

½ cup biscoff spread
¼ cup biscoff cookies crumbled

Step 1 : Set out cream cheese a few hours ahead of time so that it can begin to soften so that it's much easier to work with.

Step 2 : Set out the ingredients and cooking supplies so it's easily accessible. Preheat your oven to 350°F.

Step 3 : First step is to cut out a circle of parchment paper that sticks out ¾" over the edges of the bottom of the 10 inch springform pan. Coat the bottom of the pan with butter and then place the parchment on top of the butter. Then, place the springform on and clamp it. Using that leftover tablespoon of butter, coat the edges of the pan.

Step 4 : Take the crushed 250 grams of Biscoff cookies and 70 grams melted butter and combine well until all the butter coats all the Biscoff cookies. Place that mixture into the springform pan and mash it so that it coats the bottom of the pan. I used a potato masher to make it level and strong. Bake in the oven for 10 minutes. Remove from oven and allow it to cool.

Cheesecake Filling

Step 5 : While crust is baking, use the paddle attachment to whip cream cheese in your stand mixer on a medium speed. Mix for 5 minutes.

(Pro Tip - Remove the paddle and scrape the sides and the bottom of mixing bowl ½ way through)

Step 6 : Put mixer on medium low speed and add in sugar and sour cream. Mix for a couple minutes. Crumble up Hershey candy bar and lightly melt in microwave. Don't panic if it won't fully melt. It will look crumbly. Add this melted bar into the stand mixer and incorporate.

Step 7 : Add salt, vanilla, and corn starch to mixer and mix on medium speed. Scrape sides periodically. Melt crunchy cookie butter in a bowl in the microwave for 45-60 seconds. Slowly drizzle that into the mixer and incorporate. Place eggs into the mixer one at a time giving just enough time between each egg to mix well.

Step 8 : Place a large sheet of aluminum foil on the counter and place springform pan in the center. Fold up the sides just so that the foil comes up to the top of the springform pan.

Baking the Cheesecake

Step 9 : Pour mixture into the springform pan. Shake/wiggle the pan lightly to remove any bubbles or air pockets and spread around mixture with a knife or spatula to level and smooth it out.

Step 10 : Boil 8-12 cups of water - The size dish you're baking in depends on how much water you'll need. Pour the hot water up halfway of the springform pan and bake at 325°F for one hour.

Step 11 : After the one hour is up, just turn off the oven and leave the cheesecake to cool inside the oven. Yes, I know it seems weird but trust the process. After two hours remove cheesecake from oven, and then wrap with plastic wrap and place in fridge for 12-24 hours.

Topping for Cheesecake

Step 12 : Next day crush up the next batch of cookies and melt the creamy cookie butter for 45 seconds to 1 minute. Pour that cookie butter in the center of the cheesecake and using a spatula or a cake spreader - spread it evenly to cover the edges all the way to the edge of the pan. (tip - its ok if it drips over the edges it can make it look pretty even. Place in refrigerator for 15 minutes so the cookie butter can set.

Step 13 : Using a cake spreader run it along the inside of the springform pan edges and the cheesecake just like you see in the video going around twice just to ensure its been completely loosened from the edges of the pan. Then undo the clasp and get a round spatula or two spatulas and separate the pan from the crust and be gentle here so you don't break the crust but remember (tip - I used a potato masher to build a strong crust) it should break because of the technique I share with you and you will see in the video.

Step 14 : Place cheesecake on your plate for serving platter and top the edge with the crushed cookies. Then top with two Biscoff cookies. Enjoy.

Recipe

What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!

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What is Biscoff?