6-inch Biscoff Cheesecake Recipe

5 from 1 vote

This 6-inch Biscoff Cheesecake recipe is made with three different layers of cookie butter flavor that are sure to satisfy your cravings.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Aemrican

Servings: slices

Ingredients

20 Biscoff cookies crushed
1/2 tablespoon granulated sugar
1/4 teaspooon salt
3 tablespoons unsalted butter

For the cheesecake filling:

12 oz cream cheese softened
2/3 cup granulated sugar
2 teaspoon vanilla extract
1/3 cup sour cream at room temperature
1/2 teaspoon salt
2 large eggs at room temperature
2/3 cup Biscoff spread
1/2 teaspoon cornstarch

For the topping:

1/2 cup 5.3 oz Biscoff spread, melted

US Customary - Metric

Instructions

Make the crust

Preheat the oven to 350°F (175°C) and line the bottom of a 6-inch springform pan with parchment paper.
In a mixing bowl, combine the crushed Biscoff cookies, salt, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Then bake in the oven for 7 minutes. Reduce the heat to 300F once the crust is done.
20 Biscoff cookies, 1/2 tablespoon granulated sugar, 1/4 teaspooon salt, 3 tablespoons unsalted butter

Make the cheesecake

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, salt, and vanilla extract, and mix until well combined.
12 oz cream cheese, 2/3 cup granulated sugar, 2 teaspoon vanilla extract, 1/2 teaspoon salt
Mix in the sour cream, and the cookie butter into the cream cheese mixture. Make sure to scrape the sides and mix until well incorporated,.
1/3 cup sour cream, 2/3 cup Biscoff spread
Add in the eggs one a time and mix until combined. Scrape the sides again then add in the cornstarch and mix gently in order not to incorporate too much air into the batter.
2 large eggs, 1/2 teaspoon cornstarch
Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is slightly wobbly. You can either bake your cheesecake in a water bath (making sure to wrap the bottom of the pan tightly with foil) or place a dish full of hot water in the oven alongside your cheesecake to maintain high moisture in the oven.
Once baked turn off the oven and crack the oven door open slightly to allow the cheesecake to cool down for an hour.
Remove the cheesecake from the oven and allow it to cool completely. Melt the Biscoff cookie butter for 5-10 seconds just enough to soften it slightly then spread it onto your cheesecake. I used an offset spatula to create the swirls you see here. Refrigerate for at least 4 hours, or overnight, to set.
Slice and enjoy the creamy and indulgent Biscoff cheesecake!
1/2 cup 5.3 oz Biscoff spread, melted

Nutrition