Speculoos cookies (a common brand of these are Biscoff) are such a treat to have, and seem to be a favorite amongst everyone. Although amazing on their own, can you imagine their flavor being fused with cheesecake? Well, you don’t have to imagine anymore because I’ve got a banging recipe for you!
Just look at that golden beauty 😍 Now what are you waiting for? Let’s go!
Cookie Butter Cheesecake (Biscoff Cheesecake)
Servings 12 people
Ingredients
Crust
- ½ cup unsalted butter, melted
- 1 (8.8 ounce package) speculoos cookies (for example, Biscoff), finely crushed
- 2 tablespoons granulated sugar
- ½ teaspoon salt
Cheesecake Filling
- 4 (8 ounce) packages cream cheese, at room temperature
- 1 ¼ cups granulated sugar
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup heavy whipping cream
- ¼ cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- ½ cup cookie butter
Topping/ Garnish
- Crushed speculoos cookies
- ¼ cup cookie butter, slightly melted
Instructions
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Preheat oven to 325°F and set aside a greased 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
Prepare Crust
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In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and sides of the springform pan. Set aside.
Prepare Filling
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In a large bowl, beat cream cheese until smooth over medium speed. Add sugar and salt and beat until thoroughly mixed.
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Reduce speed to low and add eggs, one at a time, mixing until just incorporated.
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Add whipping cream, sour cream, and vanilla extract. Beat until completely incorporated, scraping down the sides of the bowl as needed.
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Gently fold in cookie butter. Pour filling over prepared crust.
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Bake the cheesecake until the edges feel firm, but the center is still jiggly and seems undone, about 75 to 80 minutes. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate overnight.
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To serve, garnish with crushed speculoos cookies and drizzle with cookie butter.
Recipe adapted from Delish.
Very good!!! I made it for a family and friends event and it was perfect, very beautiful too. Looked like it came from a bakery.
So happy to hear that! Thank you for your feedback!
OMG IT WAS SOOOOO GOOD 🤩😍😍
Thank you sooo much!! I truly appreciate it!!
Changed it a little adding spiced whip cream, but it was delicious.
Thank you so much for your feedback! I truly appreciate it! ❤️
I’ve tried this recipe for the second time now, and it’s turned out perfect each time ! It’s safe to say, this won’t be the last time I’ll be baking this cake !!
It’s to die for, Henna ! Absolutely LOVE IT!!
Thank you so much Sara!
Can this be made in a mini cupcake pan?
I’m sure it can, but unfortunately I don’t know what the bake times would be. I’m sorry!
By cookie butter do you mean biscoff butter that comes in jars?
Yes, exactly!
Hi Henna!! Do we place the spring form in the roasting pan that is filled with water? Or do we place the cheese cake batter pan on the upper rack and the water pan in the lowest?
Hello! You place the springform pan on the upper rack, and the water pan on the rack below it. It has the same effect as a Bain Marie, without the fear of leakage 🙂
Thanks for swinging by!
I made this cheesecake yesterday and it was so good 🥰🥰
Thank you so much for your feedback! I’m so happy to hear this!
As-Salaamu Alaikum,
I hope you’re doing well well. I want to get your advice. I only have 16 ounces of cream cheese and the recipe calls for 32 ounces. I have 1 cup of sour cream total and lots of really thick, creamy Greek yogurt. Since I’m missing half of the cream cheese (16 ounces) that the recipe calls for, can I substitute the rest with sour cream and Greek yogurt? I know your recipe calls for 1/4 cup sour cream so I’ll have left 3/4 cups after that. How many cups each of sour cream and Greek yogurt should I add to the 16 ounces of cream cheese to create the right amount of cheesecake batter, InshaAllah? Would the resulting cheesecake be drastically different in flavor from yours? Thank you very much for your time and advice.
Wsalam!
Alright, I personally have never tried substituting greek yogurt for cream cheese in a cheesecake recipe, so I can’t attest to that. What I would suggest however is that instead of making the substitutions, try halving the recipe. The bake time may not be halved, it may take 75% of the original bake time (maybe more). Also, it could probably be baked in a pie pan if you’re going to halve it.
I hope this helps!
Thanks for your advice
You’re very welcome!
As-Salaamu Alaikum!
I made your cheesecake exactly as the recipe instructed after I got some more cream cheese and I must say, it was very well received among my family members, Masha’Allah. My sister said, “It looks as if it was made by a machine—very pretty and precise-looking.” The other sister rated it a 10 and my brother said I’ve perfected my cheesecake-making craft (thanks to you;) Thank you so much for sharing your delicious recipe, Masha’Allah. I can’t wait to try your other recipes, InshaAllah. You’re immensely talented, Masha’Allah. May Allah SWT put barakah in your blogging business and help it to multiply a thousand fold in earnings. Ameen!
Wsalam!
I am SO incredibly happy to hear this! You’ve been on my mind these last few days, and I’ve been secretly hoping that you would come back and report on your experience with this recipe. I am so sooo happy, and jazakAllah khair for your beautiful duas ❤️
Awww, that is so sweet of you, Masha’Allah. I appreciate your kind words. I wish I could upload a photo of my cheesecake along with this comment but there’s no such option. Anyway, hope you have a beautiful night. Shab ba khayr (good night).
❤️