Biscoff Cheesecake

5 from 4 votes

This Biscoff Cheesecake, or Lotus Cheesecake, is a decadent treat, and so easy to make! Using Biscoff cookies as the crust and Biscoff cookie butter in the filling AND the topping, it's going to be your new favorite cheesecake!

Prep Time20

Cook Time1

Cooling Time8

Total Time9 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 624kcal

Author: Jessica Burgess

Equipment

1 9 Inch Springform pan

Ingredients

For Biscoff Cookie Crust

8.8 ounce sleeve Biscoff cookies Any speculoos cookies will do
⅓ cup melted butter
pinch salt

Biscoff Cheesecake Filling

4 packages cream cheese 8 ounces each
1 cup sugar
¼ cup sour cream
½ cup Biscoff cookie butter
1 teaspoon vanilla
2 teaspoons lemon juice optional
4 large eggs
¼ cup Biscoff Cookie Butter melted

Biscoff Cheesecake Topping

¼ cup Biscoff Cookie Butter melted
crushed Biscoff cookies

Instructions

Coat the bottom and sides of a 9” springform pan with nonstick cooking spray.
Place one oven rack in the middle of the oven, and another below it. Place a 13x9”baking dish on the lower rack and carefully fill halfway with boiling water, this will create steam in the oven to help prevent cracking. Preheat oven to 350°F.
Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs. Transfer to a medium bowl, add the melted butter and a pinch of salt, mix with a fork until combined. Press into the bottom of the springform pan and 1” up the sides using a flat bottom glass. Freeze while you make thefilling. *No food processor? See notes.
In a large bowl, beat together the cream cheese, sugar, sour cream, ½ cup cookiebutter, vanilla, and lemon juice with a hand mixer on medium low until smooth. Add eggs one at a time, mixing briefly after each addition until combined. Do not overmix.
Pour half of the cheesecake filling into the springform pan. Drizzle the ¼ cup melted cookie butter onto the filling, swirl lightly with a butter knife. Pour remaining cheesecake filling on top, smooth with a spatula. Pick the pan up and tap it on the counter a few times to encourage any air bubbles to come up tothe surface. Place the cheesecake inthe oven on middle rack.
Bake at 350°F for 30 minutes, then reduce temperature to 300°F for 30 minutes, or until cooked through. The cheesecake is done when the outer edge looks dry, firm, lightly brown and starts to pull away from the pan, the center will still be jiggly and shiny.
Gently cool the cheesecake: Turn the oven off and leave the door closed for 30 minutes, do not open the door. After 30 minutes, wedge a kitchen towel in the door toprop it open for another 30 minutes. Remove the cheesecake and allow it to cool at room temperature for 2 hours, then place in fridge uncovered for at least 5 hours,overnight is best.
Just before serving, release cheesecake from springform pan and place on serving platter. Melt cookie butter in microwave for 20 seconds, and pour or drizzle on top of cheesecake, allowing it to drip down the sides. Sprinkle with crushed cookies.

Notes

Do not overmix the batter. This will create air bubbles which can cause the cheesecake to crack.

Cheesecake cooking time can vary greatly. Begin checking it at 55 minutes, it can take up to 1 hour 20 minutes to fully cook.

To cut the cheesecake cleanly, run a large knife under hot water and wipe dry before each cut.

Nutrition