Biscoff Speculoos cookie crust, cookie butter cheesecake batter and cookie butter topping. This is the ultimate Biscoff Cookie Butter Cheesecake!
Cookie Butter is a spread made from caramel speculoos cookies, like the popular Lotus Biscoff cookies and believe me when I say this is EDIBLE GOLD! Since this Cheesecake is flavored with loads of this it has only a little bit of brown sugar added! This is the ultimate Biscoff cheesecake with a Biscoff cookie crust and a cookie butter filling and topping - Try it out.
Room Temperature Ingredients
For making a smooth and crackfree cheesecake it is important to have all ingredients at room temperature. Take out the cream cheese of the fridge at least 2 hours before making the cheesecake. I like to take it out of the fridge in the morning already when I want to bake in the afternoon.
Room temperature ingredients are key for a perfectly smooth cheesecake!
You can either make the batter in a food processor or with a hand mixer and a big bowl. Using a food processor to blend the ingredients together works like a charm and it does leave you with the creamiest cheesecake batter!
To ensure a crack free cheesecake I recommend to read this cheesecake recipe
Biscoff Cookie Butter Cheesecake
1/2 cup (100 g) brown sugar
40 oz (1,125g) cream cheese
1 cup (240 g) sour cream
4 large eggs
1/2 cup (120 ml) heavy cream
1 cup (240 g) cookie butter
1 tsp vanilla
1 tsp cinnamon
For the Cookie Butter Swirl:
3/4 cup (180 g) Biscoff cookie butter
1 cup (240 g) cheesecake filling
For the Biscoff crust:
8.8 oz (250 g) Biscoff Cookies, crumbs
1/4 cup (60 g) butter, melted
For the garnish:
1 cup (240 g) cookie butter, melted
2 oz (50 g) white chocolate, melted
3 oz (75 g) dark chocolate shavings
Preheat the oven to 325 °F. To make the Biscoff crust you need to make Biscoff crumbs. You can either blend the cookies in a food processor or use a zip lock bag and a rolling pin to make cookie crumbs. Mix the fine crumbs with the melted butter and press the mixture in a spring form pan. Bake for about 10 minutes and let come to room temperature.
To make the cheesecake filling, start off with a large bowl or use a food processor. Add the cream cheese in a big mixing bowl and mix it until smooth for about 4 minutes. Add cookie butter, cinnamon, sour cream, vanilla and heavy cream. Mix it until combined. Mix in the eggs until everything is smooth.