If you are a fan of Biscoff Cookies, Biscoff Cheesecake might be your new favorite dessert.  Do you love those little biscuits you get on an airplane?  Those are Biscoff cookies.  You can find them in most grocery stores.  Costco is selling 4 – 8.8 oz. packages in a box.  These are delicious all by themselves, but grind them up in a crumble and they make the most delightful crust.  

The filling for Biscoff Cheesecake is made from all the regular suspects of cream cheese, eggs, sour cream and sugar.  I substituted a portion of the sugar with brown sugar and added some Biscoff butter to the filling.  Once this cheesecake is baked and cooled, I melted some Biscoff cookie butter and poured it over the top and let it drizzle down the sides.  My family went crazy over this Biscoff Cheesecake. It has become the most requested birthday treat.

How To Make Biscoff Cheecake

1.  This cheesecake takes a little bit of planning.  The crust needs to be made and then cooled.  After the crust, you make the cheesecake filling.  This bakes in the oven for an hour.  Then you turn the oven off and leave the cheesecake in the oven for another hour.  Next  place it in the refrigerator over night or for eight hours. As you can see, you need to start the day before or early on the day you are going to eat it.

2.  Start with a sleeve of Biscoff cookies.  Break up the cookies and place them in a food processor.  Pulse until the cookies are the same size or a fine crumb.  There is enough moisture in these cookies to make a dough.  Be careful not to pulse too long that they start binding together.

You can also put them in a plastic bag, seal well and then use a rolling pin or the bottom of a glass to smash the cookies. You want them to form a fine crumb.

3.  Make the crust.  Do this by melting 1/3 cup of butter and mixing it into the cookie crumb mixture.  You can add the melted butter to the plastic bag, then you do not need to dirty another bowl.  Use your hands to mix the butter well into the cookie crumbs in the plastic bag or use a spoon if you put it in a bowl.  Now you have the crust for the bottom of the cheesecake.  

Biscoff Cookies have a delicious buttery taste.

You need a springform pan to make this cheesecake.  You can make it in a cake pan, but it will not be easy to serve.  If you do not have one, you can purchase one with this Amazon link.

Make sure the bottom of the pan is in the groove then fasten the clip so it is completely closed.  Pour the crust into the springform pan.  Use your fingers or the back of a measuring cup to push it around the pan evenly.  I like using a sheet of plastic wrap.  Place it over the crust and use your hands to push the crumbs around the bottom of the pan and up the sides about an inch.  

Push the crumb mixture into the edge of the pan.  This will push the crust up the sides.  Using the edge of a measuring cup and pushing it gently to the edge will help form this crisp edge.  If you do not do this, there is a lot of crust in the corners of the cheesecake slices. Bake the crust for 10 minutes in a 350° oven.

Not over beating the eggs is essential.

4.  Make the filling.  Using room temperature cream cheese is the best.  It whips up so creamy and smooth.  I usually pull the cream cheese out of the refrigerator when I am making the crust.  This gives it at least an hour to come to room temperature.

Using a mixer, beat the cream cheese until smooth.  Add the brown sugar and granulated sugar.  Beat until the ingredients are well incorporated.  Add the Biscoff cookie butter and sour cream, scraping the sides occasionally until the filling is light and fluffy.

Biscoff butter is a delicious, smooth, peanut butter consistency paste made from the cookies.  It comes in smooth or crunchy.  I choose smooth, but you do you!  You will find it in the same aisle as peanut butter, in the grocery store.

Add the eggs one at a time. Beat slightly until each egg is mixed into filling.  Mixing too long after adding the eggs will cause the cheesecake to crack.

Room Temperature Cream Cheese Makes a Big Difference.

5.  Pour the filling into the crust.  Preheat the oven to 325°.  Lay  3 pieces of heavy duty aluminum foil on a a surface.  Place the filled springform pan on the aluminum foil.  Bunch up the foil around the base of the pan.  Bring in the second layer and the third.  These layers of foil will protect the springform pan from the water bath you will be creating.

6.  Create a water bath for the Biscoff Cheesecake.  Place the springform pan with the aluminum foil around it on a large cookie sheet.  Place this in the oven and then using some kind of vessel with a spout, pour very hot water into the pan.  Using a large cookie sheet with a lip to keep the water contained. Pour four cups of very hot water into the cookie sheet.

7.  Bake the cheesecake for one hour.  After sixty minutes, turn off the oven and leave the cheesecake in the oven.  This is the resting stage.  No peeking!  You need the temperature in the oven to be constant.  Did you know it takes your oven up to five minutes to create the same temperature before you opened the door?  Opening the door will add 5 – 10 more minutes of cooking time. 

Cooling the cheesecake in the oven for an hour is key!

8.  After baking and resting the cheesecake, take it out of the oven. Remove the springform pan from the cookie sheet.  Then peel off the aluminum foil. Place the cheesecake in the refrigerator over night or eight hours. The cheesecake should have a brownish looking top and jiggle a little when picked up.

9.  About an hour before serving, use an offset spatula to gradually release the cheesecake from the springform pan.  Going straight up and down as you go around the pan.  Use a damp cloth to clean the spatula as you go. Open the clip just a little to barely release the cake.  Use the spatula to continue to remove the cheesecake from the springform pan.

Other Dessert Recipes You Might Like on Dina’s Diner.

10.  An hour before serving, make the cookie butter topping and crumbs.  Melt 1/2 cup of cookie butter in the microwave for 15 seconds.  Use a fork or spoon to stir the cookie butter to make sure it is all melted.  Pour this on top of the cold cheesecake.  Using the bake of a spoon, push this melted topping off the top of the cake to make drips every inch or so.  Continue to spread the melted cookie butter over the top of the cake.

Crush  4-6 cookies and sprinkle in a circle on top.  You can use a food processor to crush up the cookies.  You can also place broken cookie pieces in a plastic bag and crush them with a rolling pin or the bottom of a glass.

Here are a few products I like to use when making Biscoff Cheesecake.

When you purchase items from the Amazon links below, I receive a small commission.

Let me know on Instagram or Facebook if you make this.  Post a picture and tag me @dinasdiner.