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Biscoff Cheesecake Recipe

★★★★★

4.7 from 113 reviews
  • Author: lilan
  • Total Time: 7 hours 15 minutes
  • Yield: 12 servings 1x

Description

This rich and creamy Biscoff Cheesecake features a buttery Biscoff cookie crust and a luscious cheesecake filling infused with Biscoff cookie spread. A smooth and velvety dessert, it is baked in a water bath for a perfect texture and topped with additional Biscoff spread and cookie crumbs for extra flavor and crunch. Ideal for special occasions or indulgent treats.

Ingredients

Scale

Crust

  • 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

Cheesecake Filling

  • 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

Topping

  • ½ cup (120g) Biscoff cookie spread
  • Biscoff cookie crumbs for garnish

Instructions

  1. Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Biscoff cookie crumbs, light brown sugar, and melted butter in a small bowl. Press the mixture firmly into the bottom of the prepared springform pan.
  2. Bake the crust: Bake in the preheated oven for 7-9 minutes until set. Remove and let cool while preparing the filling.
  3. Prepare pan for water bath: Cover the outside of the springform pan with aluminum foil or a silicon pan to prevent water from seeping in during the water bath. Set aside.
  4. Reduce oven temperature: Lower the oven temperature to 300°F (148°C) to begin baking the cheesecake.
  5. Make the cheesecake filling: In a large bowl, beat the cream cheese and Biscoff cookie spread on low speed until smooth and well combined, minimizing added air. Scrape down the bowl sides as needed.
  6. Add sugar and flour: Mix in the light brown sugar and all-purpose flour until the mixture is smooth and uniform.
  7. Add sour cream and vanilla: On low speed, blend in the sour cream and vanilla extract until incorporated.
  8. Incorporate eggs: Add eggs one at a time, mixing slowly after each addition to combine thoroughly without over-mixing. Scrape the sides to ensure uniform batter.
  9. Assemble for baking: Pour the cheesecake batter evenly over the cooled crust. Place the springform pan inside a larger pan. Add warm water to the larger pan until it reaches halfway up the springform pan’s sides, ensuring water does not exceed the foil edge.
  10. Bake the cheesecake: Bake for 1 hour 25 minutes. The center should be set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes to allow gradual cooking and cooling.
  11. Cool further: After 30 minutes, crack the oven door open and continue to cool the cheesecake inside for another 30 minutes to reduce risk of cracking.
  12. Refrigerate to set: Remove the cheesecake from the oven and water bath, unwrap it, and refrigerate for 5-6 hours or preferably overnight until firm.
  13. Prepare topping: Warm the ½ cup Biscoff cookie spread in a microwave-safe bowl for 15-20 seconds until pourable. Remove the cheesecake from the springform pan and place it on a serving plate.
  14. Decorate: Pour the warmed Biscoff spread evenly over the top of the cheesecake. Sprinkle additional Biscoff cookie crumbs around the edges and optionally add a few whole Biscoff cookies for garnish.
  15. Serve and store: Refrigerate until ready to serve. Store cheesecake covered well in the refrigerator and consume within 4-5 days for best quality.

Notes

  • Room temperature cream cheese and eggs help create a smooth batter and prevent lumps.
  • Using a water bath ensures even baking and prevents cracks on the cheesecake surface.
  • Beating ingredients on low speed minimizes air, reducing risk of cheesecake cracking during baking.
  • Allow the cheesecake to cool gradually in the oven to further prevent cracks.
  • The Biscoff cookie spread topping can be gently warmed; avoid overheating to prevent it becoming too runny.
  • Store cheesecake covered in the refrigerator up to 4-5 days for best freshness.
  • For best results, prepare the cheesecake a day ahead to allow proper setting and flavor development.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff Cheesecake, Biscoff cookie cheesecake, creamy cheesecake, baked cheesecake, cookie crust cheesecake

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Find it online: https://cooklilan.com/biscoff-cheesecake-recipe/