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Biscoff Cookie Butter Cheesecake

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Prep Time:

Cook Time:

30 Min

1 Hour 30 Min

Serves:

16 Servings

Level:

Beginner

Biscoff Cookie Butter Cheesecake

This is a delicious cheesecake recipe! I don’t like to keep cookie butter in the house because it is so yummy. It is too tempting for us to eat it so we only use it for special occasions. My family loves cheesecakes, so I am always on the hunt for good recipes. I made this recipe for Christmas this year and it was a huge hit! It was so creamy and the cookie butter made it have such a yummy flavor! I also used Biscoff Cookies for the crust and in the Whipped Cream. It was all the perfect combination. This recipe is easy to follow and is something that anyone can make. I hope that you enjoy it as much as we do!

Ingredients:

Crust

2 c. Biscoff Cookie Crumbs

1/4 c. Sugar

5 Tbl. Salted Butter


Cheesecake

4 packages Cream Cheese

1 1/4 c. Sugar

1/2 c. Brown Sugar

4 Eggs

1/2 c. Sour Cream

2 tsp. Vanilla

1 c. Biscoff Cookie Butter

Bake at 325°F for 1 hour 30 minutes


Whipped Cream

1 c. Heavy Whipping Cream

2 Tbl. Powdered Sugar

2 Tbl. Biscoff Cookie Butter


Topping

Melted Biscoff Cookie Butter

Preparation:

1. Preheat the oven to 350°F.


2. Crush the Biscoff Cookies in the Food Processor or in a Ziplock Bag. Crush them into fine crumbs. Combine the Cookie Crumbs, Sugar, and the Melted Butter. Mix it well and press it into the bottom of a 9-inch Cheesecake pan. I like to make the edges a little thicker than the middle. Click here for the Food Processor that I use and love!


3. Bake the crust for 7 minutes. Remove it from the oven and set aside while you make the cheesecake. Reduce the oven temperature to 325°F.


4. In a large mixing bowl mix the Cream Cheese well until it is very smooth and has no lumps.


5. Add the Sugar and the Brown Sugar and mix them in well.


6. Add the Sour Cream and the Vanilla and mix them in well.


7. Add the Eggs and mix them in well.


8. Pour the Cheesecake filling into the cheesecake pan. Spread it out evenly.


9. Measure the Cookie Butter and place it in a microwave-safe bowl. Microwave it for 30 seconds-1 minute, or until it is melted and runny. You don’t want to heat it too long or it will get hard chunks in it.


10. Pour the melted Cookie Butter into the Cheesecake pan and swirl it around with a knife or a rubber spatula. It should be marbled and partially mixed in.


11. Place the cheesecake pan in aluminum foil, and then place it in a larger pan that has about an inch of water in it. I have tried making cheesecakes without the hot water bath and the cheesecake will often crack. I have never had a cheesecake crack on top when cooking in a hot water bath. Trust me on this one. It is annoying, but it works.


12. Bake the cheesecake at 325° for 1 hour and 30 minutes. When it is done baking it will still be a little jiggly in the middle. It will set up as it cools.


13. Remove the cheesecake from the oven and let it cool in the water bath for about an hour. Then remove it and let it sit on the counter for another hour. Then put the cheesecake in the fridge to let it cool completely.


14. Melt Cookie Butter to drizzle on top of the sliced Cheesecake.


15. In a small bowl mix the Heavy Whipping Cream, Powdered Sugar and the Cookie Butter until the Cream is thick. Serve on top of the Cheesecake.


16. Serve and enjoy!


Troubleshooting and Tips

  • Any trouble making this? Please put your comments below and I will respond as soon as I can!

  • Click here for the Cheesecake pan that I use and love!

Having trouble with this recipe? Please leave a comment below or feel free to email me!

Alterations

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Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

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