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–+ servings

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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting time 4 hours
Course Dessert
Servings 8 slices

Ingredients
  

Cookie Crust

  • 26 Biscoff Cookies
  • ¼ cup brown sugar
  • ½ cup salted butter (melted)
  • ½ teaspoon salt

Cheesecake

  • 32 oz cream cheese (4 packages)
  • 1 cup sour cream
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 cup sugar
  • ½ cup cookie butter (smooth)

Cookie Butter Ganache

  • ½ cup cookie butter (smooth)
  • ½ cup heavy cream

Decoration

  • whipped cream
  • 8 Biscoff cookies

Instructions
 

Cookie Crust

  • In a food processor, blend your cookies until finely chopped (like flour). 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 crust at 325 degrees for 10 minutes.
  • Take out and let cool.

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 of the oven 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.

Cookie Butter Ganache

  • In a small sauce pan, add your cookie butter and heavy cream. Heat on medium low heat 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!
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