Biscoff Cheesecake

If you're a fan of rich, creamy cheesecake with a little bit of a twist, this Lotus Biscoff Cheesecake is the ultimate indulgence! Combining the irresistible flavor of Lotus Biscoff cookies with a creamy cheesecake base and a velvety Biscoff cookie butter topping, this dessert will become your new favorite showstopper. Whether you're celebrating a special occasion or just want to treat yourself, this easy-to-make dessert will impress both family and friends alike!

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Course: Dessert

Cuisine: American

Keyword: Biscoff Dessert, cheesecake

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Calories: 305kcal

Equipment

1 9 or 10-inch Springform Pan
1 Baking Pan 1-inch or larger than the springform pan

Ingredients

8.8 oz Lotus Biscoff cookies or 1 ½ cups of cookie crumbs
⅓ cup Butter Melted
16 oz Cream Cheese Room Temperature
3 large Eggs
½ cup Sugar
2 cups Sour Cream
2 tsp Vanilla
¾ cup Biscoff Cookie Butter
Whipped Topping for decorating

Instructions

Set the cream cheese out to get to room temperature. This is very important for avoiding lumps.
Wrap the outside of the springform pan with two sheets of aluminum foil. Pressing the foil firmly around and up the sides so it is watertight. Set aside.
Finely Crush the Biscoff cookies in a food processor or in a resealable bag with a rolling pin. Set aside about 2-3 tablespoons of the crushed cookies to be used to decorate the top later.
Put the cookie crumbs into the springform pan and add the melted butter. Mix with a fork. Using a flat bottom glass press firmly into the bottom of the pan.
Preheat the oven to 325 degrees.
Bake the crust for 10-12 minutes. Cool.
With a mixer beat the room temperature cream cheese until it is smooth. Add the eggs one at a time, beating well after adding each egg.
Add the sugar, sour cream, vanilla, and Biscoff Cookie Butter. Beat until well blended.
Pour the cheesecake filling into the springform pan.
Place the springform pan into a baking pan that is at least 1-inch or larger than the springform pan. Add very hot water to the outer baking pan. This will create a water bath that will bake the cheesecake more evenly and it will help make it creamier and smoother.
Bake at 325 degrees for 45 minutes or until the center is slightly jiggly. Immediately remove the spring form pan from the water bath and remove the foil. Chill.
Once it is chilled take the remaining Biscoff Cooke Butter and warm it slightly in the microwave until it is pourable. It should be 15-30 seconds.
Pour onto the top of the cheesecake. Sprinkle on the reserved cookie crumbs. You can pipe some whipped topping along the edges as well.

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