Description

Get ready to fall in love with this indulgent and creamy Biscoff Cheesecake! A buttery Biscoff cookie crust sets the stage for a velvety filling swirled with rich, spiced cookie butter. Topped with a glossy layer of melted Biscoff spread and crowned with whipped cream and cookie crumbles, this showstopping dessert is a guaranteed hit. Whether you’re looking for a quick dessert idea, an easy recipe for a dinner party, or unique food ideas to elevate your baking game, this Biscoff cheesecake is your answer. It’s the perfect blend of nostalgic flavor and modern flair—a sweet treat that’s sure to impress.

Ingredients

2 cups Biscoff cookie crumbs (about 30 cookies)
1/2 cup unsalted butter, melted
3 (8 oz) blocks cream cheese, room temperature
3/4 cup granulated sugar
1/2 cup sour cream, room temperature
2/3 cup Biscoff cookie butter spread
1 tsp vanilla extract
3 large eggs, room temperature
1/2 cup Biscoff cookie butter (for topping)
1/2 cup heavy whipping cream (optional for garnish)
2 tbsp powdered sugar (optional for whipped topping)
Extra Biscoff cookies for garnish

Instructions

Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
Combine Biscoff crumbs and melted butter. Press into the pan to form the crust. Bake for 10 minutes, then cool.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until incorporated.
Mix in sour cream, vanilla extract, and cookie butter spread until smooth.
Add eggs one at a time, mixing just until combined.
Pour filling over crust and smooth the top. Tap pan to remove air bubbles.
Bake for 50–60 minutes, until edges are set and center slightly jiggles.
Cool in oven with door slightly open for 1 hour. Chill in fridge at least 6 hours or overnight.
Melt additional cookie butter and spread over chilled cheesecake.
Whip cream with powdered sugar (if using) and pipe around edges. Garnish with extra Biscoff cookies.

Prep Time: 20 minutes
Chill Time: 6 hours
Cook Time: 50 minutes