Biscoff Cookie Butter Cheesecake Recipe Delight

Every holiday, the kitchen buzzes with excitement as we ready our beloved desserts. Last Thanksgiving, I took a leap with a Biscoff Cookie Butter Cheesecake. This idea came to me after recalling our trip to Belgium and the unforgettable Biscoff cookies.

As I prepared the 1 3/4 cups of Biscoff cookie crumbs for the crust, anticipation built. The spiced caramel smell would soon waft through our home¹. With 5 cups of cream cheese and 1 1/2 cups of sugar, the filling was bound to be decadent¹. A final touch of warm cookie butter made the cake completely tempting.

Our Biscoff Cheesecake was a big hit. Everyone loved its smooth taste and unique spice. Perfect for any event or a simple evening, this cake stands out. Let’s show you how to make this amazing cheesecake for yourself.

Ingredients for Biscoff Cookie Butter Cheesecake

Making the best Biscoff Cookie Butter Cheesecake means using certain key ingredients. These ingredients make the cheesecake rich, creamy, and super tasty. First, we need Lotus Biscoff cookies which build a delicious, spicy crust². Then, the filling combines full-fat cream cheese, sour cream, and Biscoff cookie butter for a smooth and yummy taste³.

Main Ingredients

22-25 Biscoff cookies (about 200 grams)²
9 ounces of Biscoff cookies for the crust⁴
250 grams of Biscoff cookies and 75 grams of unsalted butter for the crust³
907 grams of cream cheese³
2 1/2 cups of softened cream cheese⁴
200 grams of brown sugar³
1/4 cup superfine sugar⁴
1 1/4 cups granulated sugar²
240 grams of Biscoff cookie butter³
6 tablespoons of butter for the crust⁴
120 grams of sour cream³
1 cup of Biscoff spread⁴
50 grams of granulated sugar³
1 tablespoon of vanilla extract³
120 grams of sour cream²
1 tablespoon vanilla extract²
4 large eggs at room temperature (both for the crust and filling)²

To make perfect Easy Biscoff Cookie Butter Cheesecake, mix these measured ingredients well. It’s the mix of these ingredients that makes this cheesecake special.

How to Make Biscoff Cookie Butter Cheesecake

Making a top-notch biscoff cookie butter cheesecake is easier than you think. We’ll focus on two key steps: making the Biscoff Cookie Crust and the Cheesecake Batter.

Biscoff Cookie Crust

Starting with the Biscoff Cookie Crust, you need 2 ¼ cups of crushed Lotus Biscoff cookies. These crushed cookies mix with melted butter to form our base⁵. Press this mix firmly at the bottom of a 9-inch springform pan⁵.

Then, bake the crust at 350°F for 10 minutes. This ensures a solid base for the cheesecake filling⁶.

Cheesecake Batter

The cheesecake batter is the main feature of our dessert. Start by mixing 32 ounces of cream cheese with ½ cup of sugar until smooth⁶. Add in ¾ cup of Biscoff cookie butter spread, 1 cup of heavy cream, and vanilla extract until well combined⁵⁶.

Next, gently mix in 4 eggs and 2 yolks to keep the batter soft⁶. Over-mixing can cause cracks. Pour this mix over your pre-baked crust.

Bake it in a water bath at 325°F for 60-70 minutes. The edges should be set, but the center slightly jiggly. Let the cheesecake cool at room temperature then chill for 4 hours or overnight⁵.

Decorating and Serving Your Cheesecake

Now that our creamy biscoff cookie butter cheesecake is ready, let’s make it look amazing. Start by pouring a lot of melted Biscoff cookie butter on top. It makes the flavor better and gives a shiny look. Be sure to spread it evenly for the best coverage.

Then, add some crumbled Biscoff cookies on top. They give a nice crunch and make the cheesecake look even better. This dessert is not only yummy but also looks fantastic, perfect for any event.

To serve, use a sharp knife to cut clean pieces. Each bite perfectly mixes creamy cheesecake with crunchy cookies. Our cheesecake is a feast for the eyes and the taste buds.

For more tips on making great cheesecakes and other yummy dishes, check out this guide⁷. It’s full of useful tips to help you on your baking adventure.

Storage and Nutrition Information

Keeping the delightful taste of our biscoff cookie butter cake recipe is easy with the right storage.

Storage Tips

To make sure your biscoff cookie butter dessert stays fresh, put it in an airtight container and keep it in the fridge. You can do this for up to five days⁸. Want to keep it longer? Freeze it for up to three months. Just wrap the cheesecake well or use a freezer-safe container to keep off freezer burn⁹.

When it’s time to eat, thaw it in the fridge overnight. This keeps its creamy texture and rich taste.

Nutrition Facts

Enjoying a slice of biscoff cookie butter cake is a lavish treat.

Nutrient	Amount per Serving
Calories	322 kcal
Carbohydrates	24g
Proteins	4g
Fats	26g
Saturated Fat	15g
Cholesterol	70mg
Sodium	305mg

Each serving has 322 kcal, making it a rich choice. The cake has 24g of carbs, 4g of protein, and a total of 26g of fat including 15g of saturated fat⁸. If you’re watching calories, enjoy this cake in small amounts. It also has 70mg of cholesterol and 305mg of sodium per piece⁸.

Conclusion

Making the biscoff cookie butter cheesecake recipe at home brings lots of joy. It blends rich and creamy flavors that make your taste buds happy. With Lotus Biscoff in the crust, filling, and on top, it turns a regular cheesecake into something special. It’s perfect for parties or to finish a meal in style, making it the top choice for a biscoff cookie butter cheesecake recipe.

This recipe is easy to follow, even for beginners. You only need 25 minutes to prepare and 10 minutes to cook this stunning dessert¹⁰. The cheesecake becomes even more delicious after 1-2 hours in the fridge to set¹⁰. It’s a simple yet impressive dessert for anyone to try.

People love this cheesecake—it has a high rating of 4.88 from 8 votes¹¹. If you’re eager to try more amazing recipes, check out Copy Cat Recipe Book. It’s full of unique recipes that bring a restaurant quality to your kitchen¹¹. Trying this and other recipes from reliable sources means always enjoying tasty meals.

FAQ

What are the main ingredients needed for the Biscoff Cookie Butter Cheesecake?

You’ll need Lotus Biscoff cookies for the crust and filling. Add full-fat cream cheese, eggs, sugars, vanilla extract, and sour cream. Don’t forget the Biscoff cookie butter spread.

How do I make the crust for the Biscoff Cookie Butter Cheesecake?

First, crush the Lotus Biscoff cookies into fine crumbs. Mix these crumbs with melted butter. Then, press this mix into the bottom of a springform pan to form your crust. Bake it briefly to set.

Can this cheesecake be made without baking?

Yes, for a no-bake version, use a no-bake crust. Then, let the filling set in the fridge overnight.

How do I prevent cracks in my cheesecake batter?

Add the eggs last and mix just enough to blend them in. Use a water bath during baking. This helps keep the temperature even and prevents cracks.

How should I decorate and serve the Biscoff Cookie Butter Cheesecake?

Pour melted Biscoff cookie butter over the cold cheesecake. Then, add crumbled Biscoff cookies on top. Always serve it chilled for the most delicious experience.

How do I store the Biscoff Cookie Butter Cheesecake?

Keep it in an airtight container in the fridge. It lasts up to five days. For longer storage, freeze it for up to two months.

What are the nutritional considerations for this cheesecake?

This cheesecake is a treat with a lot of calories, sugar, and fat. Enjoy it once in a while as part of a balanced diet.

How does the Biscoff Cookie Butter Cheesecake taste?

It’s creamy and rich, with a unique taste of spiced caramel from the Biscoff cookies and cookie butter. A truly sophisticated and delightful dessert.