Introduction

This Biscoff Cheesecake is a dreamy dessert combining the rich creaminess of classic cheesecake with the unique caramelized flavor of Biscoff cookies. Perfect for special occasions or a decadent treat, it features a buttery cookie crust and a luscious Biscoff-infused filling topped with more cookie spread and crumbs.

A thick slice of creamy cheesecake sits on a white plate placed on a red and white striped cloth over a white marbled texture. The cheesecake has three distinct layers: a crumbly, dark brown base made of crushed cookies; a thick middle layer of smooth, light beige cheesecake filling with a slightly rough texture; and a thin top layer of glossy caramel-colored icing, sprinkled with crumbled cookie bits. In the background, the rest of the cheesecake is visible, still in the pan, set on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (235g) Biscoff cookie crumbs (29-30 cookies, one 8.8oz package)

¼ cup (56g) packed light brown sugar

¼ cup (56g) unsalted butter (melted)

24 ounces (678g) cream cheese (room temperature)

1 ½ cups (360g) Biscoff cookie spread

1 ¼ cups (280g) light brown sugar

3 tablespoons (24g) all-purpose flour

½ cup (115g) sour cream

1 teaspoon vanilla extract

4 large eggs (room temperature)

½ cup (120g) Biscoff cookie spread (for topping)

Biscoff cookie crumbs (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

Step 2: In a small bowl, mix together Biscoff cookie crumbs, light brown sugar, and melted butter until combined. Press this mixture firmly into the bottom of your prepared springform pan.

Step 3: Bake the crust for 7-9 minutes, then remove it from the oven and set aside to cool.

Step 4: Wrap the outside of the springform pan with aluminum foil to protect it from water in the water bath, then set it aside.

Step 5: Lower the oven temperature to 300°F (148°C).

Step 6: In a large bowl, beat the cream cheese and 1 ½ cups Biscoff cookie spread on low speed until smooth and fully combined. Scrape the bowl sides to ensure even mixing.

Step 7: Add the brown sugar and flour, mixing until smooth and well incorporated.

Step 8: Stir in the sour cream and vanilla extract on low speed until combined.

Step 9: Add eggs one at a time, mixing slowly after each addition. Scrape the bowl as needed.

Step 10: Pour the cheesecake batter over the baked crust, spreading it evenly.

Step 11: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, making sure water stays below the foil edge.

Step 12: Bake the cheesecake for 1 hour and 25 minutes. The center should look set but still jiggle slightly.

Step 13: Turn off the oven and close the door, letting the cheesecake rest inside for 30 minutes.

Step 14: Crack open the oven door and let the cheesecake cool for another 30 minutes to prevent cracking.

Step 15: Remove the cheesecake and water bath from the oven. Refrigerate the cheesecake until firm, at least 5-6 hours or overnight.

Step 16: Once chilled and firm, remove the sides of the springform pan and place the cheesecake on a serving plate.

Step 17: Warm the remaining ½ cup Biscoff cookie spread in a microwave-safe bowl for 15-20 seconds until pourable, then spread it evenly over the cheesecake top.

Step 18: Garnish the cheesecake edges with extra Biscoff cookie crumbs and add a few whole cookies if desired. Chill until ready to serve.

Tips & Variations

Use room temperature ingredients, especially the cream cheese and eggs, to ensure a smooth batter and prevent lumps.

Press the crust firmly and evenly to avoid cracks in the cheesecake as it bakes.

Try adding a pinch of cinnamon to the crust mixture for a warm spice note.

If you don’t have parchment paper, grease the pan thoroughly, but lining helps with easy cheesecake removal.

Use a water bath to keep the cheesecake moist and prevent cracking, but make sure the pan is well sealed against leaks.

FAQs

Can I use regular cookies instead of Biscoff?

While Biscoff cookies provide a distinct caramelized flavor, you can substitute with other spiced or ginger snap cookies for a different twist, though it will alter the classic taste.

How do I prevent my cheesecake from cracking?

Mix ingredients on low speed to avoid incorporating too much air, use a water bath while baking, and let the cheesecake cool gradually with the oven door cracked open. Using room temperature ingredients and not overbaking also helps prevent cracks.