Biscoff Cheesecake

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Biscoff Cheesecake is a decadent combination of creamy cheesecake and cookie butter on a Lotus Biscoff cookie crust. Step by step instructions will help you make a dessert to impress!

With its rich, caramelized flavor and creamy texture, Biscoff cookie butter has become something I like to keep in my pantry all the time. I thought it would incorporate beautifully into a simple cheesecake recipe, and I was not wrong!

From the creamy, melt-in-your-mouth filling to the buttery, spiced cookie crust, this Biscoff Cheesecake recipe will have you coming back for seconds. If you love cookie butter, be sure to check out my Easy Biscoff Cake and these yummy Cookie Butter Cookies!

For this recipe, I used my favorite pressure cooker, the 6qt Crockpot Express. However, if you don’t have an electric pressure cooker, I will include instructions for baking in the oven.

Ingredients needed for Biscoff Cheesecake

Crust ingredients:

• Lotus Biscoff cookie crumbs-it takes about 15 cookies to make enough crumbs
• sugar
• butter-melted for easy mixing

Filling ingredients:

• cream cheese-it absolutely MUST be at room temperature; let it sit for a few hours to soften
• sugar
• sour cream
• flour
• vanilla extract-I love Mexican vanilla for an extra punch of flavor, but regular vanilla extract is great
• salt
• eggs-make sure these are room temperature as well-pull them out with your cream cheese
• Biscoff cookie butter-Trader Joe’s also has a brand labeled as Speculoos that is essentially the same thing

Instructions

For the crust:

Begin by crumbling the cookies either in a food processor or by smashing them up inside a zipped baggie with a kitchen mallet.

Mix the cookie crumbs with sugar and then add the melted butter and mix until the crumbs are thoroughly coated.

Press the crust into the bottom and about 1″ up the sides of a 7″ springform pan. Chill to set.

For the filling:

Begin by creaming together room temperature cream cheese and sugar. The cream cheese MUST be completely softened to room temp or you’ll get unpleasant lumps in your cheesecake.

Add the sour cream, flour, vanilla and salt and mix just until blended together. Do not overmix!

Add the room temperature eggs and mix again, just until blended. Once again, do not overmix-you don’t want to introduce air into the mixture.

Pour the batter into the prepared crust. Gently tap the pan on the counter to bring air bubbles to the surface. Pop them with a toothpick or small knife and then smooth away.

In the microwave, melt the cookie butter for about 30 seconds. Drizzle on top of the batter and then gently swirl with a butter knife.

Tap the pan on the counter one more time to remove any new air bubbles.

Crockpot Express Biscoff Cheesecake instructions

This next step is if you are cooking the Biscoff cheesecake in the pressure cooker. See below for baking instructions.

Pour 1 cup of water into the bottom of the pot and place trivet inside. Gently cover the cheesecake with foil and place on the trivet (the pan will not be sitting in the water.)

Cook on high pressure for 25 minutes and then allow a natural pressure release for 10 minutes. Release any remaining pressure by opening the steam release valve.

Gently shake the pan to check for “wobble” in the middle. If it’s cooked around the edges and wobbles just in the center, then it’s done. If it’s still wobbly all around, place the pan back into the pot and cook for an additional 5 minutes.

Cool on wire rack to room temperature. Cover and refrigerate for at least 4 hours (overnight is best.)

After the Biscoff cheesecake is completely chilled, remove from the springform pan. If desired, drizzle with additional melted cookie butter.

How to cook a Biscoff Cheesecake in the oven using a water bath

Baking in a water bath, also known as a “bain-marie,” is a technique often used for delicate desserts like cheesecakes to ensure they cook evenly and avoid cracking. Here are the basic instructions:

1. Prepare Your Pan: Start by wrapping the outside of your springform or cake pan with aluminum foil. This prevents water from seeping into the pan and ruining the crust.
2. Crust and Filling: Prepare your cheesecake crust and filling as usual and place them in the pan.
3. Boiling Water: Boil a kettle of water or have hot water ready.
4. Place in a Larger Pan: Set your cheesecake pan inside a larger, oven-safe pan, such as a roasting pan or deep baking dish.
5. Add Cheesecake Mixture: Pour the cheesecake filling onto the crust in your springform pan.
6. Create the Water Bath: Place the larger pan (with the cheesecake inside) in the oven, and then carefully pour the hot water into the larger pan until it reaches about halfway up the sides of the cheesecake pan. This creates a water bath.
7. Baking: Bake your cheesecake as directed in your recipe. The water bath helps regulate the temperature and keeps it moist, preventing cracks.
8. Cool Gradually: After baking, turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for about an hour. This gradual cooling helps prevent sudden temperature changes that can lead to cracking.
9. Refrigerate: Once cooled, remove the cheesecake from the water bath, remove the aluminum foil, and refrigerate it for several hours or overnight to set.

Baking in a water bath may take a bit more time and effort, but the result is a perfectly creamy and crack-free cheesecake that’s well worth it.