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Biscoff Cookie Butter Swirl Cheesecake

With a biscoff cookie crust, a silky biscoff swirled cheesecake, and melted biscoff spread to layer on top, this is an indulgent treat for all cookie butter lovers.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Author: Lori Vaughn

Ingredients

Crust

  • 30 Lotus Biscoff cookies (250 grams)
  • cup melted butter

Cheesecake

  • 32 oz cream cheese cream cheese (4 - 8oz bricks)
  • 1 ¼ cup granulated sugar
  • 2 TB all purpose flour
  • ¾ cup sour cream
  • ¼ cup heavy whipping cream
  • 1 tsp vanilla extract
  • 3 eggs + 1 egg yolk
  • ½ cup Biscoff cookie butter

Topping

  • ½ cup Biscoff cookie butter
  • 1 cup heavy whipping cream (optional - for fresh whipped cream)
  • 1/3 cup powdered sugar (optional - for fresh whipped cream)

Instructions

Crust

  • Preheat oven to 350° F. In a food processor blend Biscoff cookies (or mash in a plastic bag) until blended into fine crumbs. Add melted butter. Mix until evenly blended.
  • Press into the bottom of a 9" springform pan greased with nonstick spray. Bake for about 8-10 minutes. Set aside.

Cheesecake

  • Preheat oven to 325° Place a baking pan or roasting pan filled with about 1 inch of water in the oven while you prepare the cheesecake filling. The pan just needs to be large enough to fit your springform pan.
    (This water bath step is optional if you don't have a pan large enough. It just helps provide a nice slow, even bake & prevents cracks from forming in your cheesecake.)
  • Using a handheld or stand mixer with paddle attachment, combine the room temperature cream cheese, flour, and sugar together until smooth and combined.
    (It's VERY important that the ingredients are at room temp to get a smooth, easy to mix, filling.)
  • Add the sour cream, heavy cream, and vanilla. Stir again on low speed until just combined. Then one at a time, add the 3 eggs + 1 extra yolk. Once it's combined, stop the mixer immediately. You do NOT want to over mix this. Over mixing can cause cracking and air bubbles.
  • Take about half of the cheesecake batter and transfer it to a separate bowl. In one of the bowls, add the 1/2 cup cookie butter. Blend together until combined and smooth.
  • Add the cheesecake batter into your prepared pan in dollops - alternating between the plain cheesecake and the Biscoff cheesecake. Don't over think that step - it's expected to be imperfect. Once both batters have been completely added, take a knife or a toothpick and run it though the batter in a gentle swirling motion. This will help create that imperfect swirled effect when you cut into the cheesecake.
  • To do the water bath, wrap the bottom of the pan in aluminum foil to prevent water from leaking in. Gently tap the pan to remove any air bubbles, then gently set the springform pan in the water bath. The waterline should not be taller than the aluminum foil.
    (The water bath really is optional. I like the even bake that it provides, and it primarily prevents cracking. However, with this recipe if you do experience cracking, it's no big deal since the melted cookie butter will be covering it anyway.)
  • Bake for about 55-65 minutes. The center will be just slightly jiggly when it's ready, with the edges set. Turn the oven off, crack the oven door open, and leave it in there to slowly cool down for about 1 hour. (You can also leave it in there for up to 4 more hours if that's what ends up working in your schedule.)

Topping

  • Melt 1/2 cup of cookie butter and pour over the cheesecake, allowing it to gently flow over the sides. An icing spatula will help you smooth it out to create a nice even layer.
  • To make fresh whipped cream, beat together the heavy whipping cream and powdered sugar until stiff peaks form. Pipe on cheesecake and add additional crushed cookies on top if desired.
  • Transfer it to the fridge and let it chill for at least 4 hours, or overnight. Store in refrigerator for up to 5 days for best freshness. You can also wrap it and freeze for up to 3 months.

Notes

Crust: You can easily prepare the crust in advance. Wrap in plastic wrap and store room temperature for 2-3 days or store in freezer for a couple of months.
Storing: Cover and store cheesecake in refrigerator for up to 5 days.
Long term - you can freeze cheesecake! Don't freeze it with toppings, but you freeze just the cheesecake. Wrap it tight with plastic wrap (removed from springform pan) and then wrap it well in aluminum foil or in a large Ziplock bag if you have one large enough. Store flat. Keeps fresh for up to 3 months.
Slicing tips: To make clean slices, wipe your knife before each cut.