Triple Biscoff Cheesecake

A cross-section of biscoff cheesecake with visible swirls in the cheesecake.

Triple Biscoff Cheesecake

This Biscoff Cheesecake has a biscoff cookie crust, biscoff cheesecake batter swirled together with vanilla cinnamon cheesecake batter, a cookie butter drip on top, and cookie butter whipped cream. It's a cookie butter lover's dream dessert!

Course Dessert

Cuisine Dessert

Keyword Cheesecake Recipes, Biscoff Desserts

Prep Time 40

Cook Time 1 32

Servings to 16 slices

Calories 446kcal

Author Stephanie Simmons

Ingredients

For the Crust

2 cups finely crushed biscoff cookies 200 grams . Use a food processor for this.
5 tbsp salted butter, melted

For the Biscoff Cheesecake Batter

32 ounces cream cheese, softened at room temperature use full fat, in the blocks
1 and 1/2 cups granulated sugar
4 large eggs, at room temperature
1 cup sour cream, at room temperature
2 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp nutmeg
1 cup cookie butter, melted make sure it's room temp and not piping hot when you add it - 280 grams

For Topping

1/2 cup cookie butter, melted

For the Cookie Butter Whipped Cream

1/2 cup heavy cream, cold
2 tbsp powdered sugar
1 tsp vanilla extract
1 tbsp cookie butter

Instructions

Make the Crust: Preheat oven to 350° F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan - you'll need this for your water bath later.
Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start. In a large mixing bowl, cream the softened cream cheese until nice and creamy, about 1-2 minutes. Add the sugar and mix until just incorporated. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. (See photos above for what the batter will look like). Remove two cups of batter and add to a medium bowl. Fold in the cookie butter with a silicone spatula. Fold the cinnamon and nutmeg into the larger bowl with the plain batter.
Alternate adding dollops of the two batters to the baked & cooled crust until it's all been used. Use a butter knife to swirl the batters together for a pretty design.
Prepare the Water Bath + Bake: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.
Bake for 76-85 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center.Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
Make the Whipped Cream: Add the whipped cream ingredients to a medium bowl and beat on high speed until stiff peaks form. If you want to pipe this, you'll need to stabilize it - see note below.
Serve & Store: Pour melted cookie butter over the chilled cheesecake and top with the whipped cream. Slice and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days.

Notes

Stabilizing Whipped Cream: To do this, add 1/2 tsp unflavored gelatin (this comes in a little box, in the baking aisle at the grocery store) and 2 tsp cold water to a small bowl and let dissolve. Meanwhile, start mixing your whipped cream. Once it just starts to thicken, but before peaks form, stop mixing. Microwave the gelatin for 5 seconds to liquify it, then slowly stream it into the bowl while you beat the mixture on low speed. Once added, continue mixing on medium high speed until stiff peaks form. Now, you can pipe it!

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