Biscoff Cheesecake
Yield: 12 servings
This Biscoff Cheesecake recipe features a crisp, buttery Biscoff cookie crust, plus a luscious cheesecake filling. Finished off with a creamy layer of Biscoff cookie butter and poofs of butterscotch pudding whipped cream, it's absolutely delightful!
Ingredients
For the Crust
- 1 package 8.8 ounces Lotus Biscoff cookies
- ½ teaspoon Morton kosher salt
- ½ cup 1 stick unsalted butter, melted
For the Cheesecake
- 32 ounces 4 blocks regular cream cheese, softened
- ½ cup lightly packed light brown sugar
- ½ cup full fat sour cream
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 4 large eggs
- ¼ cup Lotus Biscoff Creamy Cookie Butter
For the Garnish
- ½ cup Lotus Biscoff Creamy Cookie Butter
- 1 cup cold heavy whipping cream
- 2 tablespoons instant butterscotch pudding mix
- 1 roughly chopped Lotus Biscoff cookie
Instructions
- For the Crust: Preheat the oven to 350* F. Wrap the exterior of a 9” springform pan tightly with heavy-duty foil, to prevent water from seeping into the crust. Lightly spray inside of pan with nonstick baking spray and set aside.
- Add the Biscoff cookies and salt to the bowl of a food processor and pulse until they are a fine crumb, about 1 minute.
- With the food processor on low speed, slowly add the melted butter. Pulse just until the mixture resembles wet sand.
- Transfer crust to the prepared springform pan and press it into an even layer on the bottom and 1” up the sides. The crust should be about ¼” thick on all sides.
- Bake the crust for 10 minutes. Then set it aside to cool on a wire rack while you prepare the filling.
- For the Cheesecake: Add the softened cream cheese and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until light and fluffy, about 1 minute.
- Next add the sour cream, milk, and vanilla. Mix to combine, scraping down the sides of the bowl as needed.
- Add the flour and mix to combine. With the mixer on low speed, add the eggs one at a time.
- Pour half of the cheesecake mixture over the cooled, baked crust.
- Melt the cookie butter spread in the microwave for 10-15 seconds, or until it’s just pourable. Drizzle half the cookie butter spread over the cheesecake and swirl it in with a spoon.
- Pour the remaining cheesecake mixture into the pan and drizzle over the remaining cookie butter spread. Again, swirl the cookie butter into the cheesecake mixture using a spoon.
- Place the springform pan inside a large baking pan with tall sides. Add ½” of very hot water to the large baking pan.
- Bake the cheesecake for 65-70 minutes, or until the center just barely jiggles when gently shaken.
- Turn the oven off and crack open the oven door. Allow the cheesecake to cool in the oven for 1 hour.
- Remove cheesecake from the water bath and place it on a cooling rack on the counter for 30 minutes. Then transfer it to the fridge to chill – at least 6 hours, but preferably overnight.
- For the Garnish: Gently run a knife around the perimeter of the cheesecake and then release the sides of the springform pan. Transfer the cheesecake to a serving platter.
- Warm the cookie butter spread in the microwave for 10-15 seconds, or until just smooth and pourable. Pour the cookie butter evenly over the cheesecake (spread it to the edge if you want a few drips on the sides for decoration) and then place it back in the fridge while you prepare the whipped cream.
- Add the heavy whipping cream and butterscotch pudding mix to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium to medium-high speed until stiff peaks form, about 1 minute.
- Transfer the whipped cream to a piping bag fitted with your choice of tip (I use a Wilton 2D) and pipe swirls around the edge of the cheesecake. To finish, garnish with a sprinkle of crushed Biscoff cookie.
Notes
Nutrition Information:
Serving: 1 Calories: 477kcal Carbohydrates: 22g Protein: 9g Fat: 40g Saturated Fat: 22g Polyunsaturated Fat: 14g Cholesterol: 166mg Sodium: 373mg Fiber: 1g Sugar: 14g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.