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
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
Biscoff Cookie Butter Cheesecake
Ingredients: for a 9 inch cake
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 from above
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
Biscoff cookies
2 oz (50 g) white chocolate, melted
3 oz (75 g) dark chocolate shavings
INSTRUCTIONS:
Step 1:
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 9 inch spring form pan (see notes below for 8 inch cake pans). Bake for about 10 minutes and let come to room temperature.
Step 2:
To make the cheesecake filling, start off with a large bowl or use a food processor. Add the softened cream cheese in a big mixing bowl and mix it until smooth for about 4 minutes. Add cookie butter, brown sugar, cinnamon, sour cream, vanilla and heavy cream. Mix it until combined. Mix in the eggs until everything is smooth.
Step 3:
To make the cookie butter swirl combine 1 cup of the just made cheesecake batter with 3/4 cup of cookie butter in a small mixing bowl. Fill the rest of the cheesecake batter on top of the pre-baked cookie layer and smooth it. Add the cookie butter batter in dollops on top of the cheesecake batter and swirl it in.
Step 4:
Cover the spring form pan in aluminum foil or a silicon baking pan to make sure no water can enter. Place it in a water bath and bake the cake at 325 °F for about 60 minutes. Turn off the oven and let it cool in the oven for about 30 minutes. Take it out of the oven and water bath and let it come to room temperature for another 30 minutes or up to 2 hours. Then let it cool over night or for at least 4 hours in the fridge.
Step 4:
To decorate the cheesecake remove it from its baking pan and place it on a cake stand or serving plate. Warm some cookie butter in the microwave in 10 second intervals. When it is fully melted pour it over the chilled cheesecake and spread it out to cover the whole surface. You can add some chocolate curls and white chocolate accents if you like!
Enjoy!
**PRO-TIPS**
For a 8 inch cake I recommend to use 4 packages of cream cheese so 32 oz with 1/2 cup sour cream and 3/4 cup cookie butter and the rest of the ingredients the same!
To ensure a crack free cheesecake I recommend to read this cheesecake recipe.
Use less cream cheese or make a thicker crust for a better cake to cookie crust ratio ;)
