Description
This Best Cookie Butter Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavor of Biscoff cookie butter. Featuring a crunchy cookie crust and a luscious filling swirled with melted cookie butter, this dessert is a delightful treat perfect for any occasion.
Ingredients
Crust
- 25 Lotus Biscoff Cookies (Or Speculoos)
- 7 Tablespoons Butter (Melted)
Filling
- 3 Packages Cream Cheese (Softened, 8 ounces each)
- 1 Cup Granulated Sugar
- ⅓ Cup Brown Sugar
- 1 Cup Cookie Butter (Divided)
- 3 Teaspoons Cornstarch
- ½ Teaspoon Salt
- 1 Tablespoon Vanilla Extract
- ½ Cup Heavy Cream
- 1 ½ Teaspoons Lemon Juice
- 4 Eggs
Other
- Boiling Water (for water bath)
Instructions
- Prepare the Pan: Line a 9-inch springform pan with parchment paper and wrap the outside in two layers of foil to prevent leaks. Preheat your oven to 350°F (175°C).
- Make the Crust: Crush the Biscoff cookies using a rolling pin inside a plastic bag or pulse in a food processor until fine crumbs form. Mix the crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of the springform pan to form the crust.
- Mix Cream Cheese Base: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar, brown sugar, and ¼ cup of cookie butter, mixing well to incorporate.
- Add Dry Ingredients and Liquids: Stir in cornstarch, salt, vanilla extract, heavy cream, and lemon juice until combined. Add eggs one at a time, mixing just until combined after each addition; avoid overmixing to maintain a creamy texture.
- Fill the Crust: Pour the cheesecake batter onto the prepared crust in the springform pan. Leave at least half an inch of space at the top of the pan to allow the cheesecake to expand during baking.
- Swirl Cookie Butter: Heat the remaining ¾ cup of cookie butter in the microwave for 30 to 60 seconds until melted. Drizzle the melted cookie butter onto the cheesecake filling and use a knife or skewer to create swirls for decorative marbling.
- Prepare Water Bath: Place the springform pan inside a large roasting pan. Carefully pour around 1 inch of boiling water into the roasting pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
- Bake the Cheesecake: Bake at 350°F for 10 minutes.The reduce the oven temperature to 275°F (135°C) and continue baking for 70 to 80 minutes. The center should be slightly jiggly but not liquid or soupy when done.
- Cool the Cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracks from sudden temperature changes.
- Chill and Serve: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving to set fully and enhance flavors.
Notes
- Ensure cream cheese is fully softened for a smooth batter without lumps.
- Do not overmix once eggs are added to avoid incorporating too much air, which can cause cracks.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath.
- For best results, allow the cheesecake to chill overnight.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 5 days.
