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Biscoff Cookie Butter Cheesecake – Creamy, Spiced & Irresistible

Bake the ultimate Biscoff Cookie Butter Cheesecake with a buttery spiced crust and silky cookie butter filling. Rich, cozy, and foolproof — perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 470 kcal

Ingredients
  

For the Crust:

  • 2 cups Biscoff cookies, finely crushed
  • 6 tbsp unsalted butter, melted

For the Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup Biscoff cookie butter (smooth, not chunky)
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup sour cream
  • ½ tsp salt

For the Topping:

  • ¼ cup melted Biscoff cookie butter
  • Extra crushed Biscoff cookies for garnish

Instructions
 

  • Prepare the Pan
    Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. This helps the crust release cleanly later.
  • Build the Crust
    Combine crushed Biscoff cookies and melted butter in a bowl until evenly moistened. Press into the bottom of the pan firmly.Bake for 8 minutes, then let it cool while you prepare the filling.
  • Mix the Filling
    Beat cream cheese and sugar together until creamy and lump-free. Add cookie butter and mix until smooth — this is where the magic smell starts filling your kitchen.
    Add eggs one at a time, beating on low just until combined (overmixing = cracks). Mix in vanilla, sour cream, and salt until silky.
  • Bake Gently
    Pour the filling over the crust and smooth the top. Bake for 50–60 minutes, until the center jiggles slightly but the edges look set.
    Tip: Place a pan of hot water on the rack below your cheesecake — the steam helps prevent cracks.
  • Cool & Chill
    Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Then cool completely at room temperature before refrigerating for at least 4 hours (overnight is best for texture).
  • Top & Serve
    Just before serving, drizzle melted cookie butter over the chilled cheesecake and sprinkle with crushed cookies.Optional: warm your knife in hot water for clean slices — it’s oddly satisfying.