Ingredients: 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 tablespoons butter, at room temperature 2 large eggs, beaten 1 cup sugar 2 tablespoons milk 1 tablespoon vanilla extract Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch pie plate. In a medium bowl, whisk together flour, salt and baking powder. Set aside.
  2. In the same bowl, cream butter and eggs until light and fluffy. Stir in sugar and milk until well blended. Stir in vanilla extract. Gradually stir in the dry ingredients until mixture is smooth. Pour batter into prepared pie plate; bake for 25 minutes or until golden brown on top.

Homemade Biscoff Cheesecake

Biscoff cookies are one of the best cookies you can grab from the grocery store! While I’m all about homemade treats, I can’t lie… Snagging a package of Biscoff cookies to enjoy with my coffee is one of my favorite things to do. So, I translated that love the best way I know how – into a luscious cheesecake recipe! A crumbly Biscoff crust with a thick, decadent Biscoff cookie butter glaze smothering a perfectly baked cheesecake provides all the best Biscoff flavor that we know and love. The cheesecake itself here is my favorite tried and true recipe that ALWAYS delivers the best results. So if you’re a Biscoff lover looking for a cheesecake fix, this recipe is for you! Trademark Note: In the spirit of transparency, I want to note that Biscoff is a trademarked product. Lotus is a proprietary brand that I want to acknowledge and give credit to. 

How to Make Biscoff Cheesecake

Start by preheating the oven and boiling a pot of water. Press the crumbled cookies and butter into a springform pan and freeze it. Combine the ingredients for the cheesecake until it forms a batter, then pour that batter onto the crust. Create a water bath with boiling water. Bake. Cool the cheesecake at room temp for 2 hours, then in the fridge for 3 hours. Melt the cookie butter in the microwave. Remove the cheesecake from the springform pan, then pour the melted cookie butter evenly on top of it. Whip the heavy cream, powdered sugar, and vanilla, then transfer it to a piping bag. Pipe whipped cream on the cheesecake, add the crumbled cookies, and enjoy!

I love the sweet taste of Biscoff that’s rich with warm cinnamon flavor. It’s so perfect for pairing with decadent, smooth cheesecake! Every bite of this cheesecake is rich with Biscoff flavor, from the cookie crust to the cookie butter glaze. It’s an incredibly satisfying decadent treat! When you serve this Biscoff cheesecake at your next dinner party, be ready to share this recipe – everyone will be begging for it! If you make this recipe be sure to leave us a comment or rating. Enjoy!