Biscoff Cookie Butter Cheesecake
Updated: Aug 7
Tools + Supplies
9-inch springform pan
food processor or blender
roasting pan (large enough to fit springform pan inside)
stand mixer with whisk and paddle attachments
icing bag with star tip
foil
Ingredients
Crust:
1.5 cup packages Biscoff Cookies
6 tbsp butter, cold, cubed
Filling:
2.5 lbs. (5 8oz packages) cream cheese, at room temperature
1 cup Biscoff cookie butter
2 cups granulated sugar
3 tbsp all-purpose flour
5 eggs
2 egg yolks
1 tbsp vanilla bean paste
1.5 tsp cinnamon
1 tsp nutmeg
1 package instant espresso powder
Toppings:
.5 cup heavy cream (for whipped cream)
powdered sugar to taste
.5 vanilla bean pod
Biscoff cookie crumbs
Instructions
Preheat oven to 350.
Make the crust: In food processor, pulse cookies until it's a sand-like texture. Then add butter, and pulse until full incorporated. Press the crumb mixture firmly into bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
Make the filling: Reduce oven temperature to 325. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. Using stand mixer and paddle attachment, beat cream cheese and cookie butter on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar, vanilla bean paste, cinnamon, nutmeg, and espresso powder - beat until well combined. Add one egg at a time, fully incorporating each one, then the yolks.
Fill springform pan with filling.
Set springform pan inside roasting pan. Pour boiling water into cake pan to reach halfway up side of springform pan. Bake until cake is set but slightly wobbly in center, about 90-120 minutes
Transfer springform pan to wire rack and remove foil. Let cool completely.
Topping: Refrigerate cheesecake at least 4 hours before adding chai caramel topping and whipped cream.
Whipped Cream: In stand mixer with whisk attachment, combine heavy cream, powdered sugar, and seeds from vanilla bean. Whip with increasing speed until it fluffy peak stage. Using icing bag with star tip, pipe around the edges of the cheesecake. Sprinkle with Biscoff cookie crumbs.
