The Best Biscoff Cheesecake Recipe (Baked Lotus Cookie Butter Cheesecake)

If you love Lotus Biscoff cookies, the caramelized, cinnamon-spiced ones that come with coffee, this cheesecake is the whole jar of cookie butter turned into dessert. The crust is crushed Biscoff cookies. The filling has a full cup of Biscoff spread whisked into the cream cheese. The top is more melted Biscoff and a scattering of cookie crumbs. It is rich, it is creamy, and it has become the most requested birthday dessert in our family.

This is a baked cheesecake, made the classic way with a water bath, which is what gives it that dense, silky, New York texture with no cracks. The water bath sounds fussy but it is just a roasting pan of hot water, and the instructions below make it straightforward. The one thing you cannot rush is the chilling: the cheesecake needs a night in the refrigerator to set properly and for the flavors to settle.

If you want a version with no oven, the no-bake variation below uses the same crust and topping.

Why this recipe works

• Cookie butter in the filling, not just on top, gives the whole cheesecake that caramelized speculoos flavor.
• Sour cream keeps the filling creamy and tangy so the sweetness of the cookie butter does not overwhelm.
• A low oven and a water bath cook the custard gently and evenly, preventing cracks and a rubbery edge.
• Cooling in the turned-off oven, then at room temperature, then in the refrigerator, avoids the sudden temperature changes that make cheesecakes sink and crack.

Ingredient notes

Use full-fat brick cream cheese, not the spreadable kind in tubs, and let it come fully to room temperature: at least 2 hours on the counter. Cold cream cheese is the number one cause of lumpy cheesecake. The eggs and sour cream should be at room temperature too.

Lotus Biscoff is the original speculoos cookie and cookie butter; Trader Joe's Speculoos Cookie Butter and other brands work just as well. Use the smooth spread for the filling and topping. You will need about 32 cookies for the crust and topping, which is a little more than one standard package, so buy two.

A tablespoon of flour in the filling is insurance against cracks and weeping. It does not affect the texture.

How to make a water bath without a leaky springform

Wrap the outside of the springform pan in two or three layers of heavy-duty foil, pressing it tightly up the sides, before you add the crust. Set the wrapped pan inside a roasting pan, and once the filling is in, pour hot water into the roasting pan until it comes about an inch up the sides of the springform. The foil keeps water out; the water keeps the oven humid and the temperature steady.

An alternative that guarantees a dry crust: skip wrapping the pan, and instead place a roasting pan of hot water on the rack below the cheesecake. You get most of the benefit with none of the risk.

How to tell when cheesecake is done

After 55 to 65 minutes at 325°F, the edges of the cheesecake should look set and slightly puffed, and the center 2 to 3 inches should still wobble like gelatin when you gently shake the pan. It will look underdone; that is correct. An instant-read thermometer inserted an inch from the center should read about 150°F. The residual heat finishes the job as it cools in the oven.

Serving ideas

• Pipe rosettes of whipped cream around the edge and press a whole Biscoff cookie into each.
• Drizzle with salted caramel sauce.
• Serve with a strong cup of coffee, which is where these cookies started.

How to store biscoff cheesecake

• Refrigerate, covered, for up to 5 days. The texture is best from day two onward.
• Freeze the whole cheesecake or individual slices, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator. Add the topping after thawing if possible.
• Serve chilled or let slices sit at room temperature for 20 minutes for a softer, creamier texture.

Variations to try

• No-bake Biscoff cheesecake: make the crust as directed but chill instead of baking. Beat 16 ounces cream cheese with 3/4 cup cookie butter, 1/2 cup powdered sugar and 1 teaspoon vanilla, fold in 1 1/4 cups heavy cream whipped to stiff peaks, spread over the crust and chill 6 hours. Add the topping.
• Biscoff cheesecake bars: press the crust into a parchment-lined 9x13-inch pan and bake the filling for 40 to 45 minutes without a water bath.
• Salted caramel Biscoff: drizzle the finished cheesecake with salted caramel sauce and a pinch of flaky salt.
• Mini Biscoff cheesecakes: divide the crust and filling among 24 lined muffin cups and bake at 325°F for 18 to 20 minutes.

Frequently asked questions

Why did my cheesecake crack?

Cracks come from air beaten into the batter, overbaking, or cooling too quickly. Beat on low, pull the cheesecake while the center still wobbles, cool it in the turned-off oven for an hour, and loosen the edge from the pan before it shrinks. A crack is easily hidden under the cookie butter topping anyway.

Do I really need a water bath?

It gives the creamiest texture and the best insurance against cracks. If you would rather skip it, set a pan of hot water on the rack below the cheesecake for humidity and bake as directed; the results are nearly as good.

Can I use cookie butter other than Lotus Biscoff?

Yes. Any speculoos or cookie butter spread, including Trader Joe's, works the same way. Use the smooth version rather than crunchy for the filling.

How far ahead can I make Biscoff cheesecake?

Up to 3 days ahead is ideal; it is actually better on day two. Add the topping the day you serve it. It also freezes well for 2 months.

Why is my cheesecake lumpy?

The cream cheese was too cold when it was beaten. Let it sit out for at least 2 hours, and beat it alone until perfectly smooth before adding anything else. Lumps cannot be fixed once the eggs are in.