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How to Make a Lotus Biscoff Cheesecake
If you love Lotus biscoff cookies, you NEED to make this cheesecake version! It is delicious!
What ingredients do I need to make a biscoff cheesecake?
- Biscoff cookies
- Sugar
- Butter
- Biscoff cookie butter
- Vanilla extract
- Eggs
- Heavy Whipping Cream
What kind of pan do I need to make one? A 9-inch springform pan is the best to use!
This cheesecake is a great dessert that is unique and will “wow” your guests! Once you take a bite, you can’t stop!
Biscoff Cheesecake
Servings 8 slices
Ingredients
Biscoff cookie crust:
- 2 cups biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
Cookie butter cheesecake filling:
- 24 oz cream cheese softened at room temperature
- 1 ¼ cups granulated sugar
- 1 cup biscoff cookie butter
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup heavy whipping cream
Topping:
- ¾ cup biscoff cookie butter melted
- Biscoff cookies for decoration
Instructions
For the crust:
- Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan with cooking spray.
- Set aside.
- In a medium mixing bowl, combine the biscoff cookie crumbs, granulated sugar, and melted butter. Mix until well combined, it will be a wet sand texture. Add the crust mixture to the spring form pan and press firmly on the bottom and along the sides of the pan. Bake for 10 minutes, remove from the oven and cool while making the filling.
For the filling:
- In a large mixing bowl with a hand mixer, beat the cream cheese, vanilla extract, cookie butter, and granulated sugar until smooth and creamy.
- Add the eggs 2 at a time and mix until combined. Slowly add the cream while mixing on low speed, mix until completely combined.
- Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.
- Pour the cheesecake batter over the crust.
- Place the cheesecake into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).
- Bake at 350 degrees until the sides start to puff, the center is slightly jiggly, and the surface is no longer shiny (about 1 hour- 1 hour 25 minutes). Do not allow the cheesecake to crack.
- Cool the cheesecake at room temperature for 1 hour before transferring it to the refrigerator.
- Refrigerate for at least 5 hours or overnight.
Decoration:
- Pour melted cookie butter over the cheesecake and spread into an even layer. Place in the fridge for another 20 minutes to allow the cookie butter to set. Decorate with biscoff cookie crumbs.
