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biscoff cheesecake, sliced with cookie butter swirl

Lotus Biscoff Cheesecake Recipe

Bernice Baran
This biscoff cheesecake is smooth and creamy but dense and rich at the same time. Lotus Biscoff cookies are used to make the crust, there’s cookie butter in the cheesecake and it’s topped with a gorgeous cookie butter swirl. The cheesecake can also be adjusted to fit different size pans.
4.74 from 120 votes
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Prep Time 25 minutes
Cook Time 1 hour
Additional Time 6 hours
Total Time 7 hours 25 minutes
Course Cheesecake
Cuisine American
Servings 16 servings
Calories 485 kcal

Ingredients
  

Biscoff Crust

  • 8 oz (1 pack) 32 cookies biscoff cookies
  • 2 Tbsp (25g) light or dark brown sugar
  • 1/2 cup (8 Tbsp/ 113g) salted butter melted

Cheesecake Filling

  • 24 oz (3 bricks) cream cheese softened
  • 1 cup (200g) light or dark brown sugar lightly packed
  • 3/4 cup (170g) sour cream room temperature
  • 1 cup (240g) biscoff cookie butter spread
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 large eggs room temperature

Topping

  • 1/2 cup (60g) biscoff cookie butter spread

Instructions
 

Biscoff Crust

  • Preheat the oven to 350F (180C) and grease and line an 8 inch pan with baking spray and parchment paper.*
  • Place the Lotus Biscoff cookies in the bowl of your food processor and turn it to full speed, until the cookies are finely ground.
    8 oz (1 pack) 32 cookies biscoff cookies
  • Add the sugar and the melted butter and pulse until the butter looks evenly distributed.
    2 Tbsp (25g) light or dark brown sugar, 1/2 cup (8 Tbsp/ 113g) salted butter
  • Dump the crumbs into the prepared pan and use a 1/2 cup measuring cup to press it down evenly, coming up on the edges.
  • Bake the crust for 5-10 minutes, while you prepare the filling.

Cheesecake Filling

  • It's important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the eggs in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.
  • Place the cream cheese in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Turn the mixer to low speed and stream in the sugar.
    24 oz (3 bricks) cream cheese, 1 cup (200g) light or dark brown sugar
  • Mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.
  • Add the sour cream, cookie butter, vanilla and salt and mix at low speed, until they're fully combined.
    3/4 cup (170g) sour cream, 1 cup (240g) biscoff cookie butter spread, 1 tablespoon pure vanilla extract, 1/4 teaspoon fine sea salt
  • With the mixer still at low speed, add the first egg and mix just until it's combined. Then add the second egg and then the third. Scrape the edge of the bowl well and give it one more good mix. Make sure to get smooth out any visible chunks and don't increase the speed so you don't incorporate air.
    3 large eggs room temperature
  • Reduce the oven to 300F (148C) conventional (no fan) when you remove the crust.
  • Fold the batter a few times before pouring it over the crust. Place the cheesecake on the bottom rack of the oven and place another pan full of hot water next to it.
  • Bake for about 60 minutes, until the edges of the cheesecake are set but the center is still jiggly.
  • Turn the oven off and pull out the cheesecake just slightly so you can reach it. Run a knife around the edge of the cheesecake so it can release from the pan and prevent cracking as it cools.
  • Put the cheesecake back in the oven and leave the door halfway open for 20 minutes.
  • Remove the cheesecake from the oven and allow it to cool to room temperature.

Biscoff Topping

  • Once the cheesecake has cooled. Slightly warm up the cookie butter spread in the microwave for 5-10 seconds.
    1/2 cup (60g) biscoff cookie butter spread
  • Pour on top of the cheesecake and use an offset spatula or a spoon to spread it out.
  • The make the swirl, place the cheesecake on a turntable and place the back end of a spoon on the edge of the cheesecake. Gently press down while spinning the turntable and moving in towards the center (watch the video).
  • Refrigerate for at least 4-6 hours. Serve cold or bring back to room temperature.

Notes

*if you're using a springform pan, remove the sides, place the parchment on the bottom of the pan, leaving an overhang, and then clip the sides back to the bottom of the pan. 
*if you're using a regular cake pan, I recommend using these precut parchment liners with an overhang. If not, then just line it with a regular sheet of parchment, leaving an overhang so you can easily remove it from the pan.
  • For a 6 inch cheesecake, use ⅓ of the recipe and bake 30 minutes, rest 10.
  • For a shorter (average height) 8 inch cheesecake, reduce the recipe by ⅓ and bake for 40-45 minutes, resting for 15 minutes.
  • For a shorter 9 inch cheesecake, use the same amount and bake for about 50-55 minutes, rest for 20 minutes.
  • For a tall 9 inch cake, increase the recipe by 25% and bake 70-75 minutes, rest 20.
  • For a slightly shorter 10 inch cake, increase the recipe by 25% and bake 60-65 minutes, rest 20.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 41gProtein: 6gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 95mgSodium: 314mgPotassium: 153mgFiber: 0.3gSugar: 27gVitamin A: 860IUVitamin C: 0.1mgCalcium: 82mgIron: 1mg
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