Biscoff Cheesecake

This decadent Biscoff Cheesecake features a buttery Biscoff cookie crust and a creamy cheesecake filling loaded with flavor from Biscoff Cookie Butter.

Total Time2 hours 15 minutes
Yield6 - 8 1x

Ingredients

Units Scale

Cookie Crust:

16 Biscoff cookies
8 oz butter, melted

Cheesecake Filling:

1 cup Biscoff Cookie Butter
(4) 8 oz cream cheese, room-temperature
1/3 cup mascarpone cream cheese
2 cups sugar
1 tbsp vanilla extract
1 tbsp lemon zest
1/4 cup cornstarch
5 eggs
10 - 15 Biscoff Cookies, for crumbled cookie topping

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Instructions

Preheat the oven to 350 degrees.
Lightly grease a 8″ springform (paid link) pan with butter or a non-stick spray. Wrap the bottom and sides of the pan with foil. Set the pan aside.
Using a food processor (paid link), finely blend the Biscoff cookies. Add the cookies to a medium bowl, along with melted butter. Blend with a fork until the ingredients are combined. Firmly and evenly spread the cookie mixture in the springform (paid link) pan, completely covering the bottom and sides of the pan (about 1 inch).
Add Biscoff Cookie Butter to a bowl and microwave for 20 seconds to allow easier mixing. Add Biscoff Cookie Butter, cream cheese, mascarpone cheese, sugar, vanilla extract, and lemon zest to a large bowl. Blend using a hand mixer (paid link) until the mixture is completely smooth. Scrap the bowl as needed to ensure there are no lumps. Add one egg at a time, blending for 15 seconds each. Add the cornstarch and beat on low for a few seconds until just combined. Do not overmix.
Pour the cheesecake filling on top of the Biscoff crust, spreading evenly. Set aside.
Turn a small oven-safe bowl upside down on a large baking sheet (paid link) and place the springform (paid link) pan on top of it. Pour 1 inch of boiling water onto the baking sheet (paid link). Make sure the springform (paid link) pan is in the center.
Bake the cheesecake at 350 degrees for 1 hour. Turn off the oven and slightly open the oven door, allowing it to cool for an additional hour.
Remove the cheesecake from the oven and remove the foil. Place the cheesecake on a cooling rack and cool completely. Transfer to the refrigerator and set for at least 6 hours or overnight before serving.