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A slice of Biscoff pie with a creamy cheesecake filling, Biscoff cookie crust, and smooth cookie butter topping sprinkled with crumbs.
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Biscoff Pie

A creamy Biscoff pie with a smooth, cheesecake-style filling baked in a Biscoff cookie crust and topped with melted cookie butter and crumbs.
Course Dessert
Cuisine American
Keyword biscoff pie
Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 8 hours
Servings 12 slices
Calories 550kcal
Author Camila Hurst

Ingredients

Biscoff Cookie Crust

Biscoff Pie Filling

  • 2 8 oz packages cream cheese, softened
  • ⅔ cup brown sugar 145g
  • ¼ cup sour cream 60g
  • ½ cup Biscoff cookie butter use creamy (125g)
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 2 large eggs room temperature

Topping

  • ½ cup Biscoff cookie butter use creamy (125g)
  • ¼ cup Biscoff cookie crumbs

Instructions

  • Preheat the oven to 325°F (160°C).
  • Prepare the Biscoff cookie crust according to this recipe. Press the crust firmly into the bottom and up the sides of an 8-inch deep tart pan (see notes below for pan options). Do not grease the pan before adding the crust.
  • Bake the crust according to the recipe and set it aside.
  • In a large bowl, beat the softened cream cheese for one minute. Add the brown sugar and beat until smooth and creamy, about 2–3 minutes.
  • Add the Biscoff cookie butter and mix to combine.
  • Add the sour cream and mix until fully combined and smooth, scraping down the sides of the bowl as needed.
  • Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Along with the second egg, add the vanilla and salt. Mix to combine.
  • Pour the filling over the prepared crust and smooth the top.
  • Bake for 40–50 minutes, until the edges are set but the center still has a slight jiggle.
  • Turn the oven off, crack the oven door open, and leave the pie inside the oven for 20 minutes.
  • Remove from the oven and let it cool completely at room temperature. Then transfer to the refrigerator and chill for at least 6 hours, or overnight, until fully set.
  • Before serving, pour about ½ cup of melted Biscoff cookie butter over the top and sprinkle with Biscoff cookie crumbs.

Notes

I used an 8-inch deep tart pan, but you can also use a 9-inch tart pan or a springform pan.
Sour cream: You can use full-fat yogurt instead of sour cream.
Brown sugar: Granulated sugar can be used instead.
Biscoff butter: I used creamy butter. Feel free to use creamy or crunchy.
Cream cheese: Use the block kind, not the spreadable type.

Nutrition

Serving: 1slice | Calories: 550kcal