Biscoff Cheesecake With Cookie Crust

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Biscoff Cheesecake with Cookie Crust. This Biscoff cookie cheesecake is a cookie butter lovers dream! It starts with a sepculoos cookie crust then filled with a creamy cookie butter cheesecake filling and then topped with a Biscoff ganache! This Biscoff cheesecake is a guaranteed show stopper.

With the holidays coming up, I can't help but think that this is the perfect cheesecake for your dessert table. If you are looking for more holiday desserts, you can try these out:

Pecan Pie Cheesecake

Apple Cider Donut Bundt Cake

Coconut and Fig Carrot Cake

Why You Are Going To Love Biscoff Cheesecake

Easy to make. I know that when people hear homemade cheesecake, they think it's going to be complicated. I promise you that this recipe is easy enough for the everyday home baker. I will walk you through this recipe and give you my tips on how to guarantee a crack proof cheesecake!
Decadent and creamy. The benefit of a baked cheesecake over a no bake cheesecake is that the baking process makes the cake denser but also concentrates the flavors. This allows for a thick cheesecake that is decadent and super creamy.
Everybody loves cookie butter! Speculoos cookies have such a delicious flavor profile of warm spices that incorporating them into a cheesecake is perfect for fall or winter! Watch out New York style cheesecake!

BISCOFF COOKIE CHEESECAKE KEY INGREDIENTS AND SUBSTITUTIONS

COOKIE BUTTER SPREAD. This is the main ingredient and gives the cake its spicy and nutty flavor.
BISCOFF COOKIES. This cookie is what cookie butter is made out of so it goes perfectly with this cake. This is the key ingredient for the Biscoff cookie crust.
CREAM CHEESE. The base of the cake. Make sure to whip it until it is soft.
SOUR CREAM. The sour cream makes for a super creamy cake! You can substitute with greek yogurt if you need to.
SUGAR. The sweetens your cheesecake to help cut through the tang and richness of the cream cheese and sour cream.
HEAVY CREAM. This helps to make your cookie butter ganache smooth and creamy. You can also use half and half if you need to.

STEP BY STEP INSTRUCTIONS

COOKIE CRUST

In a food processor, blend your cookies until finely chopped (it should have a flour like texture). Set aside.
In a small bowl, combine your cookies, brown sugar, salt and mix until combined. Add your melted butter and mix until combined.
In the bottom of a spring form pan, place your crust mixture and evenly press it into the bottom (not up the sides).
Bake cookie crust at 325 degrees for 10 minutes.
Take out and let cool!

COOKIE BUTTER CHEESECAKE

In the bowl of a stand mixer (using the beater attachment) whip your cream cheese on high until soft and airy.
Switch to the whisk attachment. Scrape down your cream cheese off the sides of your bowl. Add your sour cream, eggs, vanilla, sugar and cookie butter. Whisk on medium and then high until combined and smooth.
Line the outside of your spring form pan with aluminum foil. Pour cheesecake mixture on top of your crust. Tap your pan on the counter about 5 times to let some of the air bubbles rise.
Place your pan in a water bath. To do so, Place your spring form pan into a larger baking dish and then fill the baking dish with water.
Bake your cake at 350 degrees for 1 hour and 15 minutes – 1 hour and 30 minutes. The time can vary so you want to make sure your cake is NOT jiggly throughout but only SLIGHTLY jiggly in the very center. If you are past the bake time but your cake is still too jiggly, then keep on baking. If the top starts to get too brown you can gently cover it with a sheet of aluminum foil.
Once done, take it out and let it rest at room temperature for at least 1 hour. Then place it in the fridge and let it rest for at least 4 hours or overnight.

BISCOFF GANACHE

In a small sauce pan, add your cookie butter and heavy cream. Heat on medium low and stir until combined. Do not let it get too hot or bubbly.
Immediately pour over your cooled cheesecake and spread until even.
If desired, decorate your cheesecake with some whipped cream around the edge and top that with a few left over Biscoff cookies.
Serve and enjoy!

Tips For a Crack Proof Cheesecake!

Use a water bath. This is a key part in baking a cheesecake. The steam will fill the oven and keep your cake moist and from cracking.
Wrap your spring form pan in aluminum foil so that water does not seep into your pan.
Once you fill your pan with your cheesecake batter, tap your pan on the table 5-10 times to release any air bubbles and prevent bubbles or cracks from forming.
Start by beating your cream cheese with a beater attachment until it is super fluffy and airy. Then switch to a whisk attachment and beat on high so the batter becomes airy and smooth. This makes for a super creamy and airy cheesecake.

FAQ

What is the difference between Speculoos Cookies and Biscoff cookies?

The short answer is...nothing! Biscoff is a brand of speculoos cookies!

What is the difference between baked cheesecake and no bake cheesecake?

Baked cheesecake tends to be more dense and creamy because there is minimal air incorporation into the cheesecake filling. No bake cheesecake tends to be lighter and airy because you fold your ingredients together instead of just mixing them together. This allows for more air to be incorporated into the cream cheese mixture and produces a delicate cheesecake. I prefer a baked cheesecake but there is no right or wrong answer!

What is the best brand of cookie butter to use for the cookie butter ganache?

You can use any brand that you like. I chose Biscoff because that was the only brand that my local grocery store carried. I have also tried Trader Joes speculoos cookie butter and it is fantastic! I feel like I can eat it right out of the jar!

How do I create a water bath?

Place your spring form pan in a deep baking dish. Then fill your baking dish with water, about half way up. That's it! You are ready to bake.

How do I know when the cheesecake is done?

This is so important and can be tricky. Cheesecake is so sensitive and cook time varies so much. The time in the recipe is more of ball park estimate but the true test is to giggle it. Move the pan slightly to see if your cheesecake is still jiggly. If the majority of the cake is still jiggling/moving then it is NOT done. You want to wait for only the VERY center of the cake to be slightly jiggling and the rest to be stiff. So if your time is up and the cake is still too jiggly then keep baking. But be careful to not over bake because it will crack and get too dry!

How do you store and freeze cheesecake?

To store, wrap your cheesecake with plastic wrap and place in the fridge. This should keep for about 3 days. To freeze, wrap each slice in plastic wrap and place in an airtight container and then in the freezer. This should keep for 3 months.

Lastly, if you try out this Biscoff Cheesecake with Cookie Crust recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!