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Close-up of a creamy Biscoff cheesecake slice topped with cookie butter glaze and crushed Biscoff cookies, featuring a rustic cookie crust and silky cheesecake filling.

Biscoff Cheesecake

This creamy Biscoff cheesecake features a buttery Biscoff cookie crust, rich cookie butter cheesecake filling, and silky Biscoff topping. Perfect for holidays, parties, and cheesecake lovers.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Chill Time 8 hours
Total Time 9 hours 45 minutes
Course Main Course
Servings 12 slices
Calories 695 kcal

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Large roasting pan or a deep baking sheet or pan for the water bath. Alternatively, place water in a baking pan on a rack under the cheesecake.
  • Aluminum foil
  • Offset spatula
  • Cooling rack

Ingredients
  

Crust Ingredients

  • 2½ cups biscoff cookie crumbs
  • 8 tbsp butter melted, salted or unsalted
  • 2 tbsp brown sugar light or dark
  • pinch of salt

Cheesecake Filling

  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • ¾ cup biscoff cookie butter
  • 1 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 4 large eggs room temperature
  • 2 tbsp corn starch

Topping

  • 1 cup biscoff cookie butter
  • ¼ cup heavy cream room temperature

Instructions
 

  • Preheat oven to 325°F.

For The Crust

  • Combine the crust ingredients. Mix until evenly coated.
  • Press firmly into the bottom and slightly up the sides of a greased springform pan. Bake for 10 minutes. Cool completely.

For The Filling

  • Beat cream cheese until smooth.
  • Add sugar. Mix until combined.
  • Add cookie butter. Mix until smooth.
  • Add vanilla and sour cream.
  • On low speed, add one egg at a time until combined.
  • Mix in cornstarch.

Prepare The Pan

  • Wrap the springform pan tightly with several layers of heavy-duty foil.
  • Place the pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cheesecake pan.
  • Pour cheesecake filling into the prepared crust. Smooth the top. Bake 70–80 minutes.
  • The center should still jiggle slightly. Turn off the oven and crack the oven door.
  • Allow cheesecake to cool inside the oven for 1 hour.
  • Remove cheesecake. Cool completely. Cover and refrigerate overnight. This step is non-negotiable for the best texture.
  • Melt together your topping ingredients and cool slightly. Pour over the chilled cheesecake and chill again for another 1 hours or so before serving. Or, add your topping and cookie crumbs, then serve immediately.
  • Enjoy!

Notes

Nutrition Information

Per Slice (Approximate)

Nutrient Amount
Calories 695
Carbohydrates 48g
Protein 9g
Fat 52g
Saturated Fat 31g
Cholesterol 165mg
Sodium 365mg
Sugar 35g
Fiber 1g
Nutrition information is an estimate and may vary based on ingredient brands used.
Keyword biscoff, biscoff cheesecake, cheesecake, cookie butter, dessert