This Biscoff Cheesecake is a holiday showstopper that combines gingerbread flavor with a classic cheesecake. A few of my easy techniques will ensure that your final cheesecake is rich, creamy, and totally delicious.
You can trust me on this—I have two cheesecake lovers in my house and have been making them birthday cheesecakes every year for the past 20+ years. So this base recipe is dialed in, and perfect for adding in new flavors with a Biscoff cookie crust and cookie butter filling.
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Why You'll Love this Lotus Biscoff Cheesecake Recipe
- Perfect Holiday Flavor: The deep caramel taste of Biscoff cookies in the crust and filling is a perfect match with a classic cream cheese cheesecake!
- Best Cheesecake Method: Some simple tricks make this the creamiest cheesecake around, never dense and stodgy.
- Great for Make-Ahead: Easy to make a day or two ahead of time, or even freeze if you need to!
The biscoff flavor in this cheesecake makes us think of all our favorite wintery spices. If you're looking for more festive biscoff recipes, you won’t want to miss our Biscoff Truffles, our Biscoff Brownies, or our Biscoff Mug Cake either!
Biscoff Cheesecake Ingredients
- Lotus Biscoff Cookies: This is the classic brand for these cookies, but if you can’t find them, try looking for Speculoos or Speculaas cookies. (These are different, but have similar warming, wintery spice profiles.) Or, buy Biscoff cookies online.
- Cream Cheese: Go with full-fat cream cheese for the creamiest cheesecake. You could also substitute mascarpone cheese for some of the cream cheese.
- Biscoff Cookie Butter: You can usually find this near the peanut butter in your grocery store. Or, you can buy Biscoff Cookie Butter online. We prefer the smooth version to the crunchy version for this recipe.
- Sour Cream: You could replace with crème fraîche in both the topping and the cheesecake mixture. Or, you could use Greek yogurt in the cheesecake mixture, but I wouldn’t recommend it as a replacement for the topping.
How to Make Biscoff Cookies Cheesecake
Preheat oven to 325 degrees. To make the crust, add an 8.8 ounce package of Biscoff cookies to a food processor and grind until they are in crumbs. Remove 2 tablespoons of the Biscoff crumbs and reserve for decoration. Add 3 tablespoons melted butter to the food processor and blend until well combined.
Pour buttery crumbs into a 9-inch nonstick springform pan, and press firmly and evenly all around the bottom. Refrigerate pan until filling is ready.
Add 24 ounces room temperature cream cheese to a stand mixer fitted with the paddle attachment and whip until creamy and smooth on medium speed.
Scrape down the sides of the bowl, then add ¾ cup sugar and 6 tablespoons Biscoff cookie butter. Blend the cream cheese mixture until smooth, scraping down the sides frequently. Add 3 eggs, and blend. Then blend in 2 ounces sour cream and 1 teaspoon vanilla extract. Continue to scrape down the sides as necessary. Whip for 1 minute with all of the ingredients for the cheesecake mixture combined.
Put a kettle on to boil water. Wrap pan with crust in a large sheet of heavy duty aluminum foil that covers almost all the way up the sides of the pan. Place pan into a larger roasting pan. Pour cheesecake batter over the crust in the springform pan, and move into the oven.
Pour just boiled water into the larger roasting pan so that it comes up about an inch from the bottom of the cheesecake pan. Bake Biscoff Cheesecake for 55-60 minutes, until the top looks set, and the cheesecake jiggles only slightly when you move the side of the pan.
Remove from oven carefully, and remove cheesecake pan from water bath. Unwrap foil from cheesecake pan and let pan cool on a baking rack.
When cake has cooled to just warm, put in the refrigerator and chill for at least 4 hours, and up to 24 hours. Before you are ready to serve, whisk together sour cream and sugar for the topping in a small bowl.
Spread the topping in a circle over the top of the cheesecake. Sprinkle with reserved Biscoff cookie crumbs. Gild the lily if you like with whipped cream on top of that. Serve.
How to Store Biscoff Cheesecake
Store your Biscoff Cheesecake in an airtight container in the refrigerator. It will last for 4-5 days. You can also freeze your cheesecake. Make sure cheesecake is fully cooled, then freeze slices in an airtight container for up to three months. You can also freeze the cheesecake whole. We recommend wrapping with plastic wrap and then foil. Defrost in the refrigerator for 24 hours before serving.
Expert Tips for Biscoff Cookies Cheesecake
As noted above, the water bath is the best means for making sure your cheesecake does not crack when it cools. Another trick to help keep a perfectly smooth top is to insert your knife or a small offset spatula around the edge of your springform pan after the cheesecake has cooled for 10 minutes.
You can add the topping at any point after the cheesecake has cooled to at least warm. Feel free to top with the sour cream and biscoff crumbs before chilling in the refrigerator, so it's ready to go when you want to serve it.
If you don’t have a nonstick springform pan, butter the sides and bottom of your pan before putting in the crust.
If you don’t have a stand mixer, using a regular hand mixer is fine. Make sure your cream cheese is softened, so that it is easier to blend. You can also wipe out your food processor after making the cookie crust and use that for the filling as well.
When slicing your cake, using a wet knife can be helpful to make clean slices. Wipe knife clean after each slice before wetting again to cut.
Cheesecake can be made with so many different flavors, from chocolate to caramel to peanut butter. Play around with changing the biscoff cookie butter with other flavors instead. Try my Crème Brûlée Cheesecake next. Or one of my other favorites, like this Coconut Cheesecake, this Caramel Apple Crumble Cheesecake or this Strawberry White Chocolate Cheesecake.
Is cheesecake your passion but you don't want to bake? If so, we've got two great recipe ideas for you. Check out this delicious No Bake Mango Cheesecake from our friends at My Cooking Journey or try this Oreo Nutella Cheesecake from Well If She Can Do It. Or, try cheesecake in dip form with this easy Cheesecake Dip from The Speckled Palate.
Biscoff Cheesecake Recipe FAQs
Biscoff is the shortened version of the brand name Lotus Biscoff. These cookies were introduced in 1932 by a Belgian company who promoted them as a snack to go with coffee (biscoff = biscuit + coffee). They have a caramel-like flavor with wintery spices like cinnamon. They are comparable to Speculoos and Speculaas cookies, which have similar flavors. For more recipe ideas, see our post on the Best Biscoff Recipes.
We know, this is an annoying step in the baking process. But there are two big reasons to bake cheesecake in a water bath. One is that you get a creamier texture when you bake in a water bath. And two is that the cheesecake is much less likely to crack.
We tested this version without the water bath, and the top cracked quite dramatically. Yes, you can cover the cracks with the sour cream and crumb topping, but the texture difference really makes the water bath worth the hassle!
Other Delicious Holiday Desserts
While you can make this Lotus Cheesecake any time of year, it’s really wonderful for the winter holiday season. We have tons of other recipes in our Holiday recipes archive, but start with these Peppermint Chocolate Cookies or one of these favorites:
If you try this baked Biscoff Cheesecake recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to our newsletter. We'd love to inspire you with more delicious, healthy, and seasonal recipes!
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Best Biscoff Cheesecake Recipe
Equipment
Ingredients
For the Cheesecake
- 1 8.8-ounce package Biscoff cookies
- 3 tablespoons butter melted
- 24 ounces cream cheese softened
- ¾ cup sugar
- 6 tablespoons Biscoff cookie butter
- 3 large eggs
- 2 ounces sour cream
- 1 teaspoon vanilla extract
For the Topping
- 6 ounces sour cream
- 1 tablespoon sugar
Instructions
- Preheat oven to 325 degrees.
- To make the crust, add Biscoff cookies to a food processor and grind until they are in crumbs.
- Remove 2 tablespoons of the Biscoff crumbs and reserve for decoration.
- Add melted butter to the food processor and blend until well combined.
- Pour buttery crumbs into a 9-inch springform pan, and press firmly and evenly all around the bottom. Refrigerate pan until filling is ready.
- Add cream cheese to a stand mixer fitted with the paddle attachment and whip until creamy and smooth.
- Scrape down the sides, then add sugar and cookie spread. Blend until smooth, scraping down the sides frequently.
- Add eggs, and blend. Then blend in sour cream and vanilla extract. Continue to scrape down the sides as necessary. Whip for 1 minute with all of the ingredients combined.
- Put a kettle on to boil water.
- Wrap pan with crust in a large sheet of heavy duty aluminum foil that covers almost all the way up the sides of the pan. Place pan into a larger roasting pan.
- Pour cheesecake mixture over the crust in the springform pan, and move into the oven.
- Pour just boiled water into the larger roasting pan so that it comes up about an inch from the bottom of the cheesecake pan.
- Bake for 55-60 minutes, until the top looks set, and the cheesecake jiggles only slightly when you move the side of the pan.
- Remove from oven carefully, and remove cheesecake pan from water bath. Unwrap foil from cheesecake pan and let pan cool on a baking rack.
- When cake has cooled to just warm, put in the refrigerator and chill for at least 4 hours, and up to 24 hours.
- Before you are ready to serve, whisk together sour cream and sugar for the topping in a small bowl.
- Spread the topping in a circle over the top of the cheesecake. Sprinkle with reserved Biscoff cookie crumbs.
Notes
This Biscoff Cheesecake will last for 4-5 days in the refrigerator in an airtight container. You can also freeze leftovers. Make sure cheesecake is fully cooled before freezing. Then freeze slices in an airtight container for up to three months. You can also freeze the cheesecake whole. We recommend wrapping with plastic wrap and then foil. Defrost in the refrigerator for 24 hours before serving. Expert Tips:
The water bath is the best means for making sure your cheesecake does not crack when it cools. Another trick to help keep a perfectly smooth top is to insert your knife or a small offset spatula around the edge of your springform pan after the cheesecake has cooled for 10 minutes. If you don’t have a stand mixer, using a regular mixer is fine. Make sure your cream cheese is softened, so that it is easier to blend. You can also wipe out your food processor after making the cookie crust and use that for the filling as well. When slicing your cake, using a wet knife can be helpful to make clean slices. Wipe knife clean after each slice before wetting again to cut.
Nutrition
Instagram Users: Now that you've made this Biscoff Cheesecake recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Lan says
If I skipped the Biscoff spread, can I just make it without it and it would taste good like a regular cheesecake?
Molly Pisula says
Yes, but I would increase the sugar content by a few tablespoons because the Biscoff spread does add more sweetness to the cheesecake. You could also check out my recipe for a creme brulee cheesecake and do the filling for that, but with the crust from the biscoff cake.
Sharline Rogers says
The recipe mentions cookie spread. What is the cookie spread?
Molly Pisula says
It's a biscoff cookie butter--I link to an example of it in the Equipment section on the recipe card so you can see what it looks like!