Go Back
+ servings

Biscoff Cheesecake Recipe

A thin crispy layer of buttery speculoos cookie crust, topped with thick, creamy, and smooth cookie butter-flavored cheese custard filling.

Course Dessert
Cuisine American
Keyword cookie butter cheesecake, cookie butter dessert, how to bake smooth cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Servings 1 8" cake (serves 10 people)


Speculoos Cookies Crust

  • Speculoos Cookies , about 15 (140 g / 5 oz)
  • 2 TBS Light Brown Sugar (35 g / 1.25 oz)
  • 4 TBS Unsalted butter, melted (55 g / 2 oz)

Cookie Butter Cheesecake

  • 3 pkg Full fat cream cheese (8 oz each) (672 g / 24 oz)
  • 1 Cup Sugar (200 g / 7 oz)
  • 3 TBS Corn starch
  • 1 Cup Full fat sour cream (200 g / 7 oz)
  • 3 Large Eggs
  • 1 tsp Vanilla extract
  • 1/2 Cup Cookie butter, warmed



  1. Place the cookies in a food processor and pulse to fine crumbs. Add sugar and melted butter and pulse again to incorporate.

    Ciscoff crumbs, brown sugar and melted butter in a bowl with a fork
  2. Evenly spread the crumbs and press into the pan. You can use your fingers or the back of a spoon.

  3. Bake for 12 minutes in a 350F preheated oven.

  4. Once the crust has cooled, wrap the sides of the pan with tin foil and parchment paper (tin foil bottom layer) and place it in a larger pan. The pan should be large enough to allow about 1" space between each pan and deep enough to be filled with water halfway up the side of the cake pan.


  1. Preheat the oven to 325 F (165 C).

  2. In a small bowl mix together the sugar and cornstarch.

  3. Using a stand mixer fitted with the paddle attachment beat the cream cheese on medium speed for about 1 minute. Occasionally scrape down the sides and bottom of the bowl and beat until smooth and lump-free.

  4. Pour the sugar and cornstarch and mix until smooth. Scrape down the sides and bottom of the bowl.

    A bowl with cream cheese mixture and sugar
  5. Add the sour cream and mix until smooth. 

    A bowl with cream cheese sugar mixture and sour cream
  6. Mix in the eggs one at a time waiting for each egg to fully incorporate before adding the next, scraping down the sides after each addition. 

    A bowl with cheesecake mixture and an egg
  7. Pour the vanilla extract or bean paste then stop the mixer drizzle the cookie butter in and fold until fully incorporated.

    Melted biscoff butter folded into cheesecake mixture
  8. Pour the cheesecake batter on top of the prebaked cookie crust. Bang the pan against the counter to release air from the batter.

  9. Place the cake in the center of a larger pan and fill the pan with boiling water halfway up the sides of the cheesecake pan. Make sure the water does not splash into the cake batter.

  10. Cover the pans with aluminum foil and poke it 4-5 times to allow some air escaping while it bakes.

  11. Bake for about 40-45 minutes or until the center of the cake (about 1.5" from the edges of the pan) jiggles like jelly.

  12. When the cake is done, turn the oven off and leave the door closed for the cake to cool for about 1-3 hours.

  13. Remove the cake from the oven when it is completely cooled and run a knife blade between the cake and the sides of the pan. (dip the knife in hot water)

Recipe Notes

  • Make sure all of the ingredients are at room temperature.
  • The cake is ready when it jiggles at the center and is set 1-inch from the edges of the pan.
  • Do not open the oven door too often and allow the cake to completely cool in a door-closed oven.
  • To bake the cake without a water bath, place the cake pan on a cookie sheet and reduce temperature to 275F