Hey there, fellow dessert lovers! Today, I’m super excited to share with you a recipe that’s about to become your new favorite: the Cookie Butter Cheesecake, also known as the Biscoff Cheesecake Recipe. If you’re anything like me, you’ve probably tried your fair share of cheesecakes, but trust me when I say this one is in a league of its own. The combination of the creamy cheesecake with the spicy, caramel-like flavor of cookie butter is absolute perfection. Plus, it’s surprisingly easy to make, even if you’re new to baking!
Why You’ll Love This Recipe
- A unique and delicious twist on traditional cheesecake
- Perfect for anyone who loves Biscoff or cookie butter
- Easy to follow instructions, even for beginners
- Rich, creamy texture that’s sure to impress
- Can be made ahead of time for convenience
- Great for quick family dinners or special occasions
Ingredients
Here’s what you’ll need to make this incredible Cookie Butter Cheesecake:
- ½ cup unsalted butter, melted
- 1 (8.8 ounce) package speculoos cookies (for example, Biscoff), finely crushed
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 4 (8 ounce) packages cream cheese, at room temperature
- 1 ¼ cups granulated sugar
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup heavy whipping cream
- ¼ cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- ½ cup cookie butter
- Crushed speculoos cookies
- ¼ cup cookie butter, slightly melted
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this Cookie Butter Cheesecake. Don’t worry, it’s easier than you think!
- Preheat and Prep: Preheat your oven to 325°F and set aside a greased 9-inch springform pan. Fill a roasting pan with boiling water and place it inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
- Crust Preparation: In a medium bowl, mix together the melted butter, crushed speculoos cookies, granulated sugar, and salt. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Let it cool completely before adding the filling.
- Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and salt, beating until well combined.
- Add Eggs and Mix-ins: Beat in the eggs one at a time, followed by the heavy whipping cream, sour cream, and vanilla extract. Stir in the cookie butter until fully incorporated.
- Pour and Bake: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking!
- Chill: Let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Drizzle and Serve: Before serving, drizzle the top with slightly melted cookie butter and sprinkle with crushed speculoos cookies.
Pro Tips for Making the Recipe
Here are some tips to ensure your Cookie Butter Cheesecake turns out perfectly:
- Room Temperature Ingredients: Make sure all your ingredients are at room temperature to ensure a smooth batter.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cheesecake.
- Water Bath: The water bath is crucial for preventing cracks. If you don’t have a roasting pan, you can place the springform pan inside a larger cake pan and add boiling water to it.
- Let it Chill: Resist the temptation to slice into the cheesecake too soon. Letting it chill will allow it to set properly and enhance the flavors.
How to Serve
There are so many ways to enjoy this Cookie Butter Cheesecake! Here are a few ideas:
- Drizzle with Cookie Butter: As mentioned earlier, a drizzle of melted cookie butter adds an extra layer of flavor and a beautiful presentation.
- Top with Whipped Cream: A dollop of whipped cream on top adds a nice contrast in texture.
- Add Fresh Fruit: A sprinkle of fresh berries or a drizzle of caramel sauce can add a sweet and tangy contrast to the richness of the cheesecake.
Make Ahead and Storage
One of the best things about this Cookie Butter Cheesecake is that it can be made ahead of time, making it perfect for weeknight dinner ideas or special occasions. Here’s how to store it:
- Refrigerate: The cheesecake can be stored in the refrigerator for up to 5 days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
- Freeze: Wrap the cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
And there you have it, folks! A Cookie Butter Cheesecake recipe that’s sure to become a family favorite. Whether you’re a fan of Biscoff Recipes or just looking for a new dessert to try, this cheesecake is a must-make. Don’t forget to check out my other dessert recipes, like the Best Biscoff Cheesecake Recipe and How to Make the Best Biscoff Cheesecake Recipe, for more Fusion Food Ideas and Fusion Desserts. Happy baking!
Cookie Butter Cheesecake (Biscoff Cheesecake)
Ingredients
- ½ cup unsalted butter melted
- 1 package speculoos cookies 8.8 ounce package, finely crushed
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 4 packages cream cheese 8 ounce packages, at room temperature
- 1 ¼ cups granulated sugar
- ½ teaspoon salt
- 4 large eggs eggs at room temperature
- 1 cup heavy whipping cream
- ¼ cup sour cream at room temperature
- 1 tablespoon vanilla extract
- ½ cup cookie butter
- ¼ cup cookie butter slightly melted
Instructions
- Preheat oven to 325°F and set aside a greased 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
- Prepare the crust by mixing crushed speculoos cookies, sugar, and melted butter. Press mixture into the springform pan and bake for 10 minutes. Let cool completely.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, salt, eggs, heavy whipping cream, sour cream, and vanilla extract. Mix until well combined.
- Melt cookie butter slightly and fold it into the cream cheese mixture until well incorporated.
- Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes or until edges are set and the center is slightly jiggly.
- Let the cheesecake cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours before serving.
