Cookie Butter Cheesecake (Biscoff Cheesecake)
A rich and creamy cheesecake infused with the distinctive flavor of cookie butter, featuring a crunchy speculoos cookie crust.
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.
Notes
For the best flavor, use high-quality speculoos cookies and cookie butter. Allow the cheesecake to chill thoroughly before serving for a smooth texture.