Biscoff cheesecake has a Biscoff cookie crust, cookie butter in the cheesecake, is topped with a cookie butter swirl & adjustable for different sizes.



biscoff cookies light brown sugar salted butter


cream cheese light brown sugar sour cream cookie butter spread vanilla extract fine sea salt eggs room temperature

STEP 1: For the crust, grind Lotus Biscoff cookies with a food processor. Add sugar & melted butter & pulse until butter looks evenly distributed.

STEP 2: Dump the crumbs into prepared pan and press it down evenly, coming up on the edges. Bake the crust at 350F for 5-10 minutes.

STEP 3: Meanwhile make the filling. In a stand mixer, mix cream cheese then stream in granulated sugar and mix until no chunks are left.

STEP 4: Add sour cream, cookie butter, vanilla & salt & mix until combined. Add 1st egg & mix, then add 2nd egg & mix, then the 3rd & mix.

STEP 5: Remove crust & reduce temp to 300F. Fold batter & pour over crust. Place on bottom rack & place a pan full of hot water next to it.

STEP 6: Bake for 60 min. Turn oven off, pull out cheesecake slightly & run a knife around the edge so it can release from pan & prevent cracking.

STEP 7: Put the cheesecake back in the oven & leave door halfway open for 20 min. Remove from the oven & allow it to cool to room temperature.

STEP 8: Once cheesecake has cooled, warm up cookie butter spread in the microwave for 5-10 sec. Pour it on top, spread it, and make the swirl.

STEP 9: Refrigerate for at least 4-6 hours. Serve cold or bring back to room temperature.

Click the link below for the full recipe!