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biscoff cheesecake

Biscoff cheesecake

A biscoff cookie crust topped with a cookie butter cream cheese layer. It doesn't get more amazing that this cheesecake!
5 from 1 vote
Prep Time 40 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 597 kcal


  • Hand Mixer
  • Food processor
  • Mixing bowls
  • 9 inch spring form pan
  • Roaster
  • Measuring cups and spoons
  • spatula


Cookie butter crust

  • ½ cup unsalted butter melted
  • 1 8.8 oz speculoos cookies Biscoff, pulsed to fine cookie mixture
  • 2 tbsp granulated sugar
  • ½ tsp salt

Cheesecake filling

  • 32 oz cream cheese softened to room temperature
  • cup granulated sugar
  • ½ tsp salt
  • 4 large eggs room temperature
  • 1 cup heavy cream
  • ¼ cup sour cream
  • tbsp vanilla extract
  • ½ cup cookie butter


  • Crushed biscoff cookies
  • melted cookie butter


  • Preheat oven to 325°. Grease a 9 inch springform pan with vegetable shortening and set aside. Fill a roasting pan (disposable would work) and place in oven on the lowest rack. This allows steam in the oven and will prevent the cheesecake from cracking.

Cookie butter crust

  • In a food processor, pulse down the speculoos cookies to a fine cookie mixture dust. Put in a mixing bowl.
  • Melt the ½ cup of butter in a microwavable bowl. Pour butter on the cookie mixture and add the granulated sugar and salt and mix until well combined. Press the mixture evenly into the bottom of the springform pan. Set aside.
    Biscoff cheesecake

Cheesecake filling

  • In a large bowl, beat the cream cheese until smooth on medium speed. Add sugar and salt and beat until thoroughly combined.
    Biscoff cheesecake
  • Turn down speed to low and add eggs one at a time. Mixing until all the eggs are combined.
    Biscoff cheesecake
  • Add in the whipping cream, sour cream and vanilla extract. Beat until incorporated, scraping down the sides of the bowl as needed.
    Biscoff cheesecake
  • Gently fold in cookie butter and then pour filling over prepared crust. Place in roaster pan.
    Biscoff cheesecake
  • Bake the cheesecake until the edges are firm and the center is still jiggly about 1 hour and 15 minutes. Let it cool to room temperature. Once cool, cover with aluminum foil and refrigerate overnight.
    biscoff cheesecake
  • To serve, garnish with crushed biscoff cookies and drizzle with melted cookie butter.


Serving: 12peopleCalories: 597kcalCarbohydrates: 36gProtein: 8gFat: 47gSaturated Fat: 26gCholesterol: 195mgSodium: 473mgPotassium: 149mgSugar: 33gVitamin A: 1663IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Keyword Cheesecake, Biscoff, speculoos cookies, cookie butter
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