Lotus Biscoff Cheesecake Recipe

Introduction

This Lotus Biscoff Cheesecake is a creamy, dreamy dessert featuring a spiced Biscoff cookie crust and luscious cookie butter filling. It’s perfect for anyone who loves rich, flavorful sweets with a bit of crunch and spice.

Ingredients

• 2 cups Biscoff cookie crumbs
• 1/3 cup packed light or dark brown sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons unsalted butter, melted
• 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
• 1 1/2 cups packed light or dark brown sugar
• 1 tablespoon vanilla bean paste
• 5 large eggs, at room temperature
• 1/2 cup heavy whipping cream
• 1/2 cup smooth Biscoff cookie butter spread, melted
• 1/3 cup Biscoff cookie crumbs (for topping)
• Whole or broken Biscoff cookies, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch springform pan and wrap the bottom and sides with heavy-duty foil to prevent water seepage. Set aside.
2. Step 2: In a large bowl, mix the cookie crumbs, brown sugar, salt, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a glass or your hands.
3. Step 3: Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
4. Step 4: In a stand mixer, food processor, or large bowl with a hand mixer, beat the cream cheese and brown sugar until very smooth. Scrape the sides as needed.
5. Step 5: Add vanilla bean paste and beat again, then on low speed add the eggs one at a time, mixing gently after each until just combined.
6. Step 6: Pour in the heavy cream and beat until just combined. Fold in the melted cookie butter with a rubber spatula until fully incorporated.
7. Step 7: Pour the cheesecake filling over the cooled crust and smooth the top using an offset spatula.
8. Step 8: Place the springform pan in a larger deep pan and add hot water until it reaches about halfway up the sides of the springform pan—a water bath to prevent cracking.
9. Step 9: Bake for 1 hour and 10 minutes. After baking, turn the oven off and leave the cheesecake inside, undisturbed with the door closed, for at least 1 hour.
10. Step 10: Remove from the oven and water bath. Unwrap the foil carefully and run a knife around the edge. Transfer to a rack to cool completely, then loosely cover with foil and refrigerate overnight (8-10 hours minimum).
11. Step 11: Remove the cheesecake from the pan and place on a serving platter. Pour the melted cookie butter on top and spread evenly to create a drip effect. Chill for a few minutes to let it set slightly.
12. Step 12: Sprinkle the top with cookie crumbs. For clean slices, warm a knife under hot water, wipe dry, and slice the cheesecake. Garnish with whole or broken Biscoff cookies if desired. Serve and enjoy!

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• Make sure eggs are at room temperature to prevent curdling and ensure a smooth batter.
• For extra flavor, add a pinch of cinnamon or nutmeg to the crust mixture.
• Try swapping Biscoff cookie butter with peanut butter or Nutella for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before serving. Add toppings only after thawing for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

A water bath helps prevent cracks and ensures even baking, but if you don’t have one, bake the cheesecake carefully on a lower oven rack and avoid opening the oven door during baking. Expect minor cracks without the water bath.

What can I use instead of vanilla bean paste?

You can substitute 1 tablespoon of vanilla extract if you don’t have vanilla bean paste. While the flavor will be slightly different, it still works well in this recipe.

Lotus Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

This Lotus Biscoff Cheesecake is a decadent, creamy dessert featuring a crunchy biscoff cookie crumb crust and a rich cheesecake filling infused with biscoff cookie butter. Baked in a water bath to ensure a smooth, crack-free finish, it’s topped with melted biscoff spread and garnished with cookie crumbs for an irresistible treat perfect for any special occasion or sweet craving.

• Author: Natalie
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 10 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups biscoff cookie crumbs
• 1/3 cup packed light or dark brown sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons unsalted butter, melted

Cheesecake Filling

• 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
• 1 1/2 cups packed light or dark brown sugar
• 1 tablespoon vanilla bean paste
• 5 large eggs, at room temperature
• 1/2 cup heavy whipping cream
• 1/2 cup smooth biscoff cookie butter spread, melted

Topping and Garnish

• 1/3 cup biscoff cookie crumbs
• 1/2 cup smooth biscoff cookie butter spread, melted (for topping)
• Whole or broken biscoff cookies, for garnish (optional)

Instructions

1. Prepare the crust: Preheat your oven to 350°F and position a rack in the center. Lightly grease a 9-inch springform pan and wrap the bottom and sides thoroughly with heavy-duty foil to prevent leaks during the water bath. Set aside.
2. Mix crust ingredients: In a large bowl, combine biscoff cookie crumbs, brown sugar, salt, and melted butter. Stir until fully combined. Press this mixture firmly and evenly into the bottom of the prepared pan using the bottom of a glass or your hands.
3. Bake crust: Bake the crust for 10 minutes. Once done, remove and allow it to cool while you prepare the cheesecake filling.
4. Beat cream cheese and sugar: Using a food processor, stand mixer with whisk attachment, or a handheld electric mixer, beat the softened cream cheese and brown sugar together until very smooth, scraping down the bowl as needed.
5. Add vanilla and eggs: Mix in the vanilla bean paste. On low speed, add the eggs one at a time, beating just until combined after each addition to avoid overmixing.
6. Incorporate cream and cookie butter: Pour in the heavy whipping cream and beat until just combined. Gently fold in the melted biscoff cookie butter spread with a rubber spatula until evenly incorporated into the batter.
7. Assemble cheesecake: Pour the cheesecake filling onto the cooled crust and smooth the top with an offset spatula.
8. Prepare water bath: Place the springform pan into a larger deep pan. Fill the larger pan with hot water so it reaches about 2 inches up the sides of the cheesecake pan, creating a water bath to prevent cracking during baking.
9. Bake cheesecake: Bake in the oven for 1 hour and 10 minutes. Once the time is up, turn off the oven and let the cheesecake sit inside, undisturbed and with the door closed, for at least 1 hour.
10. Cool and refrigerate: Remove the cheesecake from the water bath and unwrap the foil. Run a knife gently around the edges to loosen. Transfer to a cooling rack and let cool completely. Cover loosely with foil and refrigerate overnight (8-10 hours) for the best texture.
11. Add topping: Remove the cheesecake from the pan and place it on a serving platter. Pour the melted biscoff cookie butter over the top and edges, spreading evenly to create a drip effect. Chill for a few minutes to allow the topping to set slightly.
12. Garnish and serve: Sprinkle cookie crumbs over the top and garnish with whole or broken biscoff cookies if desired. For clean slices, dip a large knife in warm water, wipe dry, and slice cheesecake into wedges. Serve immediately and enjoy.
13. Storage: Store any leftovers covered in the fridge for up to 5 days or freeze for up to 2 months. If freezing, do not add garnishes until just before serving for optimal texture and flavor.

Notes

• Wrapping the springform pan with multiple layers of heavy-duty foil is essential to prevent water from leaking into the cheesecake during the water bath.
• Using room-temperature ingredients helps ensure a smooth cheesecake batter without lumps.
• Do not overbeat when adding eggs to prevent air bubbles that can cause cracking.
• The water bath baking method helps achieve a creamy texture and crack-free surface.
• Allowing the cheesecake to rest in the warm oven after baking helps it finish cooking evenly and reduces cracking.
• For the cleanest slices, warm the knife between cuts and dry it before slicing again.
• If freezing, add toppings only after thawing to maintain freshness and texture.

Keywords: Biscoff cheesecake, lotus biscoff dessert, cream cheese cheesecake, baked cheesecake, cookie crumb crust, water bath cheesecake