Description
Okay, so you know those addictive caramelized cookie butter cookies that airlines used to give out (and you may have hoarded in your bag)? Well, we just turned them into the most incredible cheesecake crust AND swirled cookie butter throughout the filling for maximum Biscoff obsession. This Biscoff Cookie Crust Cheesecake is basically what happens when you take creamy New York-style cheesecake and give it a serious upgrade with those spiced, caramelized cookie flavors. We’re talking a buttery Biscoff crust that stays perfectly crispy, a silky smooth cheesecake filling swirled with cookie butter, and a topping situation that’ll make you want to eat the whole thing in one sitting. It’s the kind of dessert that looks like it came from a fancy bakery but is surprisingly doable at home, and once people taste it, they’ll be begging you for the recipe.
Ingredients
For the Biscoff Cookie Crust:
- 2 cups Biscoff cookies, finely crushed (about 30 cookies)
- 1/4 cup granulated sugar
- 6 tbsp butter, melted
- 1/4 tsp cinnamon
- Pinch of salt
For the Cheesecake Filling:
- 32 oz cream cheese, softened (four 8-oz blocks — don’t skimp!)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs, room temperature
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup Biscoff cookie butter (spread), slightly warmed
For the Cookie Butter Swirl:
- 1/3 cup Biscoff cookie butter, warmed
- 2 tbsp heavy cream
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup Biscoff cookie butter for drizzling
- Crushed Biscoff cookies for garnish
- Whole Biscoff cookies for decoration
Instructions
Preheat your oven to 325°F.
Grease a 9-inch springform pan and wrap the bottom with foil.
Place a roasting pan on the bottom oven rack and fill halfway with hot water for steam.
Crush Biscoff cookies in a food processor until fine crumbs form.
Mix cookie crumbs with sugar, melted butter, cinnamon, and salt until it looks like wet sand.
Press firmly into the bottom of your springform pan and slightly up the sides.
Bake for 10 minutes, then set aside to cool while you make the filling.
In a large bowl, beat softened cream cheese until smooth and fluffy, about 3-4 minutes.
Gradually add sugar, beating until well combined and no lumps remain.
Beat in sour cream until smooth.
Add eggs one at a time, beating on low just until incorporated after each addition.
Beat in heavy cream, vanilla, and salt until just combined.
Gently fold 1/2 cup of slightly warmed Biscoff cookie butter into the cheesecake batter.
Don’t overmix — some streaks are totally fine and add to the marbled effect.
Pour cheesecake filling over the prepared crust.
For the swirl, mix 1/3 cup warmed cookie butter with 2 tbsp heavy cream until smooth.
Drop spoonfuls of this mixture over the top of the cheesecake.
Use a knife or skewer to swirl it gently through the batter in a figure-8 motion.
Don’t over-swirl or the pattern will disappear.
Place springform pan on the middle oven rack (above the water pan).
Bake for 55-65 minutes until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
This gradual cooling prevents cracking.
Remove from oven and run a knife around the edges to prevent cracking.
Cool completely at room temperature, about 2 hours.
Refrigerate for at least 6 hours or overnight — patience is key here!
When ready to serve, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread or pipe whipped cream over the chilled cheesecake.
Warm remaining cookie butter and drizzle over the top.
Sprinkle with crushed Biscoff cookies and add whole cookies for decoration.
Notes
Slice with a sharp knife dipped in warm water and wiped clean between cuts.
Let slices sit at room temperature for 10-15 minutes before serving for best flavor.
Perfect with coffee or a glass of dessert wine.
Each slice is rich, so small portions go a long way.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: ~445 kcal
- Carbohydrates: ~36g
- Protein: ~7g