Biscoff Cheesecake

This combination of Biscoff cookies and cheesecake is a match made in heaven! My Biscoff Cheesecake Recipe is a for-sure family favorite!

Course Dessert

Cuisine American

Keyword biscoff cheesecake, biscoff cheesecake recipe, cheesecake bars, lotus cheesecake

Prep Time 20

Cook Time 40

Cooling time 5

Total Time 6

Servings

Calories 943kcal

Preheat the oven to 350°F, and line a 9"x9" baking dish with parchment paper.
Crush the cookies into crumbs and combine 1½ cups cookie crumbs, 3 tablespoons of sugar, and the melted butter into a bowl, mixing until smooth.
1½ cups Biscoff Cookies, 3 Tablespoons Sugar, 6 Tablespoons Unsalted butter
Press the mixture into the pan until it makes a firm, even layer across the bottom. Then bake for 5-7 minutes, and set aside to cool.
In a large bowl and using a hand mixer, beat together the cream cheese, 1 cup of cookie butter, and the remaining sugar until smooth and creamy.
24 oz Cream cheese, 1 cup Lotus Biscoff cookie butter, 1 cup Sugar
Add in the Greek yogurt and vanilla, and mix again.
½ cup Greek yogurt, 1 teaspoon Vanilla extract
Then add in the eggs. Mix only until just combined- don't over-mix!
3 large Eggs
Pour the filling over the crust and spread into an even layer using a spatula.
Bake for 40-45 minutes, or until the cheesecake is set and the center is only slightly jiggly. Remove immediately if it begins to crack!
Without removing the cheesecake, open the oven door and turn off the heat. Allow to cool for one hour before removing and cooling to room temperature. Then melt the remaining cookie butter and pour it over the cheesecake, spreading it into a nice even layer.
¾ cup Lotus Biscoff cookie butter, Biscoff cookie crumbles
Transfer the cheesecake to the fridge, wrapped in plastic wrap, to set for at least 5 hours. Then slice, serve, and enjoy!

Avoid opening the oven door as much as possible once the cheesecake is baking. This will avoid temperature changes that can cause cracks.

The best way to avoid cheesecakes cracking is to use a water bath! Simply place the cheesecake pan in a larger roasting pan, and fill the roasting pan with ½-1" of hot water. Place both in the oven when it's time to bake the cheesecake.

This recipe makes a square cheesecake perfect for cutting into bars, but you can also make a round cheesecake using a springform pan. If using springform, wrap the pan in foil before placing it in a water bath.

Make sure not to mix the filling too much after adding the eggs! Once it looks evenly mixed in and no streaks of egg are visible, stop mixing it.

Room temperature cream cheese will blend a lot easier than cold, making it easier to remove lumps.
Feel free to adjust the levels of sugar to your tastes. The cookies are naturally sweet!