I’ve been working on this recipe for a while, and am thrilled to get to share it with you today, just in time for the fall and winter holidays! It’s a Biscoff cheesecake! This decadent, creamy cheesecake recipe is perfect for the fall and winter months thanks to its flavors of cinnamon, nutmeg, and ginger. Add it to your Thanksgiving menu and your family will request you make this recipe for Biscoff cheesecake every year! If you’re a fan of Biscoff cookies, trust me when I say that you need this Lotus Biscoff cheesecake recipe in your life! I’m sharing step-by-step photos and lots of ingredient and cooking tips below, but if you’re ready to get cooking, click the Jump to Recipe button above to go straight to the Biscoff Cheesecake recipe at the end of this post.
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Want more like this Lotus Biscoff cheesecake recipe?
Want more like this? You’ll love my Layered OREO Cookie and Biscoff Brownies recipe!
What you need to make a Biscoff Cheesecake
Here are the ingredients and tools you’ll need to prepare this recipe for Biscoff cheesecake:
- 1 (8.8-ounce) package Lotus Biscoff cookies
- 5 tablespoons butter, melted
- 24 ounces cream cheese, softened (Ingredient Tip: Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind; only blocks.)
- 1 cup granulated sugar
- 1 cup Lotus Biscoff cookie butter (or the generic speculoos cookie butter), plus more for garnish
- 3/4 cup sour cream
- 1 tablespoon cornstarch (Ingredient Tip: The tablespoon of cornstarch helps to prevent the cheesecake from cracking, but that is optional if you don’t have any to add)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 4 eggs
- Food processor
- Mixing bowls, mixing spoon, and spatula
- Measuring cups and spoons
- Hand mixer with beaters or a stand mixer
- Springform pan
- Optional: Parchment paper rounds (for lining the springform pan)
- Silicone springform pan protector or foil
- Baking sheet or large roasting pan
- Water
- Wire cooling rack
How to make this recipe for Biscoff Cheesecake
To make this Lotus Biscoff cheesecake recipe, start by preheating the oven to 350 degrees F.
Using a food processor, pulse Biscoff cookies in batches until you have 2 1/2 cups of fine cookie crumbs. Reserve any remaining cookies for garnishing your Biscoff cheesecake later. In a medium mixing bowl, combine the cookie crumbs and melted butter until well mixed.
Pack the cookie crumb mixture into the bottom and sides of a round springform pan (optional: line the springform pan with a parchment paper round before adding the crumbs) to make the Lotus Biscoff cheesecake crust. Bake for 5 minutes, then remove the crust from the oven. Reduce the oven temperature to 325 degrees F, and allow it to get there while you’re working on the next steps.
Now it’s time to make the filling for this Biscoff cheesecake recipe. In a large mixing bowl, beat together the cream cheese and sugar.
Add 1 cup of the cookie butter, sour cream, cornstarch, vanilla, cinnamon, nutmeg, and ginger to the mixing bowl.
Beat the mixture until it’s smooth.
Beat in one egg at a time until just incorporated, scraping down the sides of the bowl between adding each egg.
Look at this yummy, creamy Biscoff cheesecake filling!
Pour the mixture into the crust in the springform pan. Wrap the springform pan tightly and securely in foil or a silicone springform pan protector. Note: I highly recommend a silicone springform pan cover instead of foil, as the pan will be baked in a water bath, and one small leak in your foil can ruin the cheesecake.
Place the wrapped springform pan on a baking sheet (or in a large roasting pan) and pour water into the baking sheet or roasting pan so that the water goes about halfway up the sides of the springform pan. Bake the Lotus Biscoff cheesecake recipe at 325 degrees for 60 minutes. I recommend quickly checking the water every 15 minutes or so to make sure it hasn’t evaporated or is boiling too vigorously. Add more water if it has become too low, or remove some of the water then refill with a little tap water if it is boiling heavily.
Turn off the oven and let the Biscoff cheesecake sit in the residual heat in the oven for 20 minutes. After 20 minutes, remove the cheesecake from the oven and the water bath and allow the Lotus Biscoff cheesecake to come to room temperature on a wire rack on the counter (this will take about an hour). Transfer the cheesecake to the fridge and allow it to chill for at least two hours before serving.
When you’re ready to serve your Biscoff cheesecake, remove the cheesecake from the springform pan. Garnish with additional melted cookie butter (you can drizzle or spread it over the top) and pieces of the remaining Biscoff cookies.
It’s as pretty as it is delicious!
Store the Lotus Biscoff Cheesecake in an airtight container in the refrigerator for up to 4 days, or freeze it (without the garnishes) for up to 3 months.
It’s so smooth and creamy!
I could use a bite of this Biscoff cheesecake recipe right about now…
Here’s the recipe for Biscoff cheesecake! I hope you enjoy it!
Biscoff Cheesecake
This decadent, creamy cheesecake recipe is perfect for the fall and winter months thanks to its flavors of cinnamon, nutmeg, and ginger. Add it to your Thanksgiving menu and your family will request you make this recipe for Biscoff cheesecake every year! If you're a fan of Biscoff cookies, you need this Lotus Biscoff Cheesecake recipe in your life!
Ingredients
- 1 (8.8-ounce) package Lotus Biscoff cookies
- 5 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup Lotus Biscoff cookie butter, plus more for garnish
- 3/4 cup sour cream
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 4 eggs
Instructions
- Preheat the oven to 350 degrees F.
- Using a food processor, pulse Biscoff cookies in batches until you have 2 1/2 cups of fine cookie crumbs. Reserve any remaining cookies for garnish later. In a medium mixing bowl, combine the cookie crumbs and melted butter until well mixed. Pack the cookie crumb mixture into the bottom and sides of a round springform pan.
- Bake for 5 minutes then remove from the oven. Reduce the oven temperature to 325 degrees F.
- In a large mixing bowl, beat together the cream cheese and sugar. Add 1 cup of the cookie butter, sour cream, cornstarch, vanilla, cinnamon, nutmeg, and ginger, and beat until smooth. Beat in one egg at a time until just incorporated, scraping down the sides of the bowl between each egg.
- Pour the mixture into the crust. Wrap the springform pan tightly and securely in foil or a silicone springform pan protector. Note: I highly recommend a silicone springform pan protector instead of foil, as the pan will be baked in a water bath, and one small leak in your foil can ruin the cheesecake.
- Place the wrapped springform pan on a baking sheet (or in a large roasting pan) and pour water into the baking sheet or roasting pan so that the water goes about halfway up the sides of the springform pan. Bake at 325 degrees F for 60 minutes. I recommend checking the water every 15 minutes or so to make sure it hasn’t evaporated or is boiling too vigorously. Add more water if it has become too low, or remove some of the water then refill with a little tap water if it is boiling heavily.
- Turn off the oven and let the cheesecake sit in the residual heat for 20 minutes. Remove the cheesecake from the oven and the water bath and allow the cheesecake to come to room temperature on a wire rack on the counter (about an hour). Transfer to the fridge and chill for at least two hours before serving.
- Remove the cheesecake from the springform pan. Garnish with additional melted cookie butter and pieces of the remaining Biscoff cookies.
Notes
Ingredient Tips:
- Using a high quality cream cheese will make a creamier, better tasting Biscoff Cheesecake. Do not use the spreadable kind; only blocks.
- The tablespoon of cornstarch helps to prevent cheesecake from cracking, but that is optional if you don’t have any to add.
Other Tips:
- I highly recommend a silicone springform pan protector instead of foil for the water bath. One small leak in your foil can ruin the entire cheesecake.
- Store Biscoff Cheesecake in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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The Hamilton Beach 8-Cup Stack & Snap Food Processor
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9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom
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Unbleached Baking Parchment Paper Rounds with Easy Lift Tabs
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Silicone Cheesecake Pan Protector for 9, 9.5 Inch Round Springform Pan
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Silicone Springform Pan Protector/Cake Pan, 9.25" Inner Diameter
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3-Piece Mixing Bowl Set, Stainless Steel
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