Biscoff Cheesecake

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This Biscoff Cheesecake is rich, creamy, and packed with the deep caramelized cookie flavor everyone loves!

Prep Time1

Cook Time1 20

Cooling Time3

Total Time5 20

Course: Dessert

Cuisine: American

Keyword: biscoff cheesecake, biscoff cheesecake recipe, cookie butter cheesecake, cookie butter cheesecake recipe, speculaas cheesecake, speculaas cheesecake recipe, speculoos cheesecake, speculoos cheesecake recipe

Servings: slices

Calories: 1092kcal

Ingredients

For the Crust

24 Biscoff cookies (about 3/4 of an 8.8-ounce package)
1/2 cup unsalted butter melted

For the Filling

24 ounces cream cheese (3 blocks)
3/4 cup dark brown sugar lightly packed
3 tablespoons cornstarch
1/2 teaspoon kosher salt
1 cup cookie butter
4 eggs large
1 egg yolk large
1/3 cup heavy whipping cream

For the Toppings

1/2 cup Biscoff spread (what remains from a 14.1-ounce jar)
1/2 cup heavy whipping cream cold
2 tablespoons powdered sugar
8 Biscoff cookies (what remains from an 8.8-ounce package)

Instructions

To Make the Crust

Preheat the oven to 400 degrees F, line an 8-inch diameter cake pan with a circle of parchment, and mist the sides liberally with non-stick spray.
Pulse the cookies in a food processor until very fine.
Work in the melted butter until combined.
Transfer the mixture to the prepared pan and press it evenly into the bottom.

To Make the Filling

Place the cream cheese, brown sugar, cornstarch, and salt in a large mixing bowl and stir together until smooth.
Stir in the cookie butter spread until combined.
Stir in the eggs one at a time, allowing each one to fully incorporate before adding the next, and stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the egg yolk and the cream.
Layer the filling over the prepared crust, place the unbaked cheesecake in a larger baking dish, and pour about an inch of water into the larger dish.
Bake at 400 for 15 minutes, then turn the oven temperature down to 300 degrees F and continue to bake until the cheesecake is set around the edges but still wobbly towards the center (approx. 60 to 75 minutes)
Leave the oven door ajar and allow the cheesecake to cool for about an hour, then chill in the refrigerator for at least 2 hours (or overnight).

To Top the Cheesecake

Flip the cheesecake out of the pan and invert onto a serving plate.
Warm the remaining Biscoff spread until runny (approx. 30 seconds in the microwave), and drizzle it over the cheesecake.
Whip the cream and powdered sugar together until it can hold soft peaks, and dollop or pipe it onto the cheesecake.
Garnish with remaining crushed/broken Biscoff cookies, slice, and serve.

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