Creamy, smooth and bursting with that irresistible caramel Lotus cookie flavor, our Biscoff Cheesecake wins raves from everyone who tries it! This not-too-sweet recipe is slightly tangy and includes step by step instructions for a decadent, crack-free cheesecake every time. Perfect for both Biscoff and cheesecake lovers!
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The rich caramel flavor of Lotus Biscoff cookies take center stage in this sweet and tangy Biscoff Cheesecake recipe. The crunchy biscuits are used in the crust and swirled into the decadent cream cheese batter which is then baked and topped with a layer of creamy cookie butter spread.
It's the ultimate Biscoff dessert.
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Why you'll love this recipe
➤ Even beginner bakers can successfully make this recipe thanks to reliable, step by step instructions for PERFECT cheesecake every time.
➤ Many cheesecake are serious sugar bombs. This not too sweet and not too tart recipe has a modest amount of sugar that balances the tangy cream cheese while still letting the cinnamon and caramel flavors of the Biscoff cookies shine through.
➤ You can make this recipe up to three days before serving - a real time saver when entertaining.
Ingredients
It's hard to believe that such an impressive dessert has only 8 ingredients. You'll find everything you need to make Biscoff Cheesecake in one stop at the grocery store.
A few ingredient notes:
- Cream cheese: A full fat cream cheese will give your cheesecake the best texture because it doesn't contain the stabilizers that are in reduced fat versions.
- Butter: Feel free to use salted or unsalted butter in this recipe. Both work well.
- Sour cream: You'll want to use the full fat version of sour cream, too, for the same reason as mentioned above with the cream cheese.
- Granulated sugar: This recipe doesn't call for a lot of sugar compared to other cheesecake recipes. The cream cheese adds just the right amount of tanginess to complement the sweet, cinnamon-y biscuit cookies.
- Biscoff spread: I spread a thin layer of this on top of the cheesecake for added Biscoff flavor. It adds a finished look to the cheesecake but you can omit it entirely if you don't want it or can't find it for some reason.
Instructions
This cheesecake needs to be made a day ahead of time because it needs to chill in the refrigerator so plan for that extra time.
Note: You'll need a 9" springform pan for this recipe as well as a larger pan that the springform pan can nestle into for the water bath. I used my roasting pan for this but any pan that's larger than the springform pan will work.
Fill a roasting pan about ¼ full of water and place in oven. (This is the water bath that helps the cheesecake cook evenly and prevents cracking.) Preheat oven to 325°F.
Place Biscoff cookies in the bowl of a food processor and process until the cookies look like sand. Reserve four ounces of cookie crumbs. Mix in the sugar and butter into remaining crumbs and press mixture into prepared pan.
Tip: if you don't have a food processor, you can crush the cookies in a Ziploc bag with a rolling pin.
Add cream cheese and sugar to a large bowl and beat until light and fluffy. Mix in sour cream and vanilla until smooth.
Blend eggs into batter and stir in cookie crumbs. Pour batter into pan that has been wrapped in foil. Place pan in roasting pan in the oven and bake for 75 minutes. Turn off the oven, prop the oven door with a wooden spoon and cool cheesecake in oven for 60 minutes. Remove cheesecake from oven and water bath. Remove foil and refrigerate cheesecake for at least 8 hours.
FAQs
Use a water bath! Sounds fancy, I know, but don't worry; it's not nearly as complicated is it sounds.
A water bath helps to keep the baking temperature as consistent as possible during the baking process. Even, moist heat ensures the cheesecake bakes at the same pace (no hard edges and underdone middle pieces).
Using a water bath when baking cheesecake also minimizes the chance that your cheesecake will crack along the top and/or sink in the middle, both common issues with cheesecake recipes.
The first step in a water bath is to wrap the exterior of your springform pan with about 3 layers of heavy duty foil. You don't want any water from the bath to touch the springform pan as it will seep into the removable bottom and make your crust soggy.
Then all that's left is to place your cheesecake pan inside a larger pan that is about ¼ full of water. (I place my 9" springform pan inside a large roasting pan.) You want the water level to be about halfway up the sides of the cheesecake pan.
The center of the cheesecake should jiggle ever so slightly after the timer goes off. Let it cool and rest in a cracked oven for an hour afterward to gradually bring the temperature down and ensure every last bite of this cheesecake is perfectly creamy and baked through.
Cheesecakes are fantastic make-ahead desserts and this Lotus Biscoff cheesecake is no exception. Make it up to 3 days in advance and keep it refrigerated. You can also freeze the cheesecake for up to 3 months. If freezing, do not add the Biscoff spread. Wrap the cheesecake tightly in foil and allow to defrost overnight in the refrigerator. Add spread just before serving.
This cheesecake will last about 3-4 days in the fridge. Cover lightly with plastic wrap.
Expert tips for making cheesecake
✘ Use room temperature ingredients. Softened cream cheese will blend more smoothly.
✘ Use the bottom of a drinking glass or measuring cup to press the cookie mixture into the pan. It's an easy way to make an even crust. If it the crumbs stick to the bottom of the glass, give it a quick spritz of cooking spray.
✘ A simple water bath is the best way to prevent your cheesecake from cracking and ensure even baking. Just be sure to wrap that springform pan with three layers of foil to keep water out.
✘ A small amount of moisture near the base of the pan after baking is totally normal. It's the steam and condensation that was trapped between the foil and the pan during the bake.
✘ Keep the oven door closed when baking. No peeking! This will help avoid the dreaded crack and sunken middle that plague many cheesecakes.
✘ It may sound like a bit of an overstatement, but my offset spreader is one my most used kitchen tools. It makes quick work of smoothing the Biscoff spread over the top of the cooled cheesecake.
✘ Chill the cooled cheesecake for at least 8 hours in the refrigerator before slicing.
✘ To make the cleanest slices, run a sharp knife under hot water. Dry the knife with a towel and make one cut. Rinse knife and repeat process until all cuts have been made.
✘ This recipe can be made up to 3 days in advance. Store covered in refrigerator until ready to serve.
More cheesecake recipes
You can find more dessert recipes in our archives (including more cheesecake)!
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Recipe
Biscoff Cheesecake
Ingredients
- 12 ounces Biscoff cookies (about 1 ½ packages)
- ¾ cup plus one tablespoon granulated sugar, divided
- 5 tablespoons unsalted butter, melted
- 32 ounces full fat cream cheese, room temperature
- ¾ cup full fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 cup Biscoff Cookie Butter
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Instructions
Prepare the water bath:
- Grease the inside of a 9-inch springform pan. Wrap exterior of pan with three layers of heavy foil. Set aside. Place a roasting pan in the middle of the oven. Fill ¼ full with water. Preheat oven to 325°F.
Make the cheesecake:
- Place cookies in the bowl of a food processor. Process until cookies look like fine crumbs. Remove ¾ cup of crumbs and set aside. Add 1 tablespoon sugar and melted butter to remaining cookie crumbs and process until mixed together.12 ounces Biscoff cookies, ¾ cup plus one tablespoon granulated sugar, divided, 5 tablespoons unsalted butter, melted
- Evenly press cookie mixture into bottom of prepared pan using the bottom of a glass or a measuring cup. Place in refrigerator to chill while preparing cheesecake batter.
- Add cream cheese and remaining sugar to a large bowl and beat until light and fluffy, about 2 minutes. Beat in sour cream and vanilla until smooth. Add eggs and beat until blended through. Stir in ¾ cup of reserved cookie crumbs.¾ cup plus one tablespoon granulated sugar, divided, 32 ounces full fat cream cheese, room temperature, ¾ cup full fat sour cream, room temperature, 1 teaspoon vanilla extract, 4 large eggs, room temperature, 12 ounces Biscoff cookies
- Scrape batter into prepared pan. Bake for 75 minutes.
- After 75 minutes, turn off oven and prop door open with wooden spoon. Cool in oven for 60 minutes. Remove from water bath and make sure the cheesecake is cooled completely before covering and refrigerating for at least 8 hours.
- Before serving, gently heat cookie butter in the microwave until spreadable. Evenly spread on top of cheesecake. Garnish with whipped cream and additional cookie crumbs, if desired.1 cup Biscoff Cookie Butter
Notes
- Make sure your cream cheese, sour cream and eggs are room temperature before baking to avoid lumpy cheesecake.
- Wrap your springform pan tightly with three layers of foil to keep water out. A small amount of moisture near the base of the pan after baking is totally normal. It's the steam and condensation that was trapped between the foil and the pan during the bake.
- Resist the urge to open the oven door during baking. You'll drop the oven temperature with your quick peek which can cause your cheesecake to sink in the middle.
- The additional cooling time in the oven is important. Don't skip it. It allows the cheesecake to cool slowly and gives your dessert the best creamy texture.
- Chill the cooled cheesecake for at least 8 hours in the refrigerator before slicing.
- To make the cleanest slices, run a sharp knife under hot water. Dry the knife with a towel and make one cut. Rinse knife and repeat process until all cuts have been made.
- This recipe can be made up to 3 days in advance. Store covered in refrigerator until ready to serve. You can also make and freeze this cheesecake for up to three months without the cookie butter spread on top. Defrost in the refrigerator overnight and add the cookie butter before serving.
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Nutrition
Nutrition info not guaranteed to be accurate.
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