Biscoff Cheesecake Recipe

Introduction

This Biscoff Cheesecake is a delightful twist on a classic favorite, combining creamy cheesecake with the rich, caramelized flavor of Biscoff cookies and spread. Perfect for cookie lovers, it offers a smooth texture and irresistible aroma that will impress any dessert enthusiast.

Ingredients

• 32 pieces Biscoff cookies (252 g)
• 5 tablespoons unsalted butter (70 g), melted
• ¼ teaspoon kosher salt
• 24 oz brick-style cream cheese (3 x 8-oz packages), room temperature
• ¾ cup light brown sugar (150 g), packed
• ½ teaspoon kosher salt
• ¾ cup Biscoff spread (180 g)
• 2 large eggs, room temperature
• ½ tablespoon vanilla extract
• ½ cup sour cream (120 g), room temperature
• ¼ cup heavy cream (55 g), room temperature
• ½ cup Biscoff spread (120 g) for topping
• Roughly chopped Biscoff cookies, as needed for garnish

Instructions

1. Step 1: Preheat your oven to 350℉. Optionally, line the bottom of a 9-inch springform pan with a cake board or foil to make removal easier.
2. Step 2: Pulse Biscoff cookies in a food processor to your desired consistency. In a bowl, combine the ground cookies with melted butter and ¼ teaspoon kosher salt. Mix thoroughly.
3. Step 3: Press the cookie mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes until set, then remove and cool. Reduce oven temperature to 325℉.
4. Step 4: Using a stand mixer with a paddle attachment, beat the cream cheese on low speed until smooth, about 5 minutes, scraping sides as needed.
5. Step 5: Add brown sugar and ½ teaspoon kosher salt to the cream cheese. Mix on medium speed for about 3 minutes until well blended.
6. Step 6: Mix in ¾ cup Biscoff spread on medium speed for about 1 minute. Scrape down the bowl sides again.
7. Step 7: While mixing on low speed, add the eggs one at a time, fully incorporating each before adding the next. Then add sour cream, heavy cream, and vanilla extract. Mix on low until the batter is smooth and uniform in color.
8. Step 8: Wrap the bottom of the springform pan tightly with heavy-duty foil to prevent water seepage. Set aside.
9. Step 9: Bring 6-8 cups of water to a boil. Pour the cheesecake batter into the prepared pan, smoothing the top evenly with a spatula.
10. Step 10: Place the wrapped pan into a large roasting pan. Pour the boiling water into the roasting pan until it reaches about 1½ inches up the side of the springform pan.
11. Step 11: Bake at 325℉ for 60 minutes.
12. Step 12: Turn off the oven and crack the door slightly open. Let the cheesecake cool in the oven for 45-60 minutes to prevent cracking.
13. Step 13: Remove the roasting pan and springform pan from the oven and water bath. Let the cheesecake cool at room temperature for about 30 minutes, then refrigerate until fully chilled.
14. Step 14: For the topping, microwave ½ cup Biscoff spread in 10-second intervals until smooth and melted.
15. Step 15: Pour the melted spread over the chilled cheesecake and spread evenly. Garnish the edges with roughly chopped Biscoff cookies. Chill for 15 minutes to set before serving.

Tips & Variations

• Use a cake board under the springform pan to help remove the cheesecake cleanly.
• Pulse cookies to your preferred texture – fine for a smoother crust or coarse for more crunch.
• Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
• If you don’t have a springform pan, use a regular cake pan, but the removal might be more challenging.
• Add a pinch of cinnamon to the crust mixture for a warm spice twist.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat toppings gently if needed to restore a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cookie butter other than Biscoff spread?

Yes, other cookie butters can work, but the unique caramelized flavor of Biscoff gives this cheesecake its signature taste.

Why do I need to bake the cheesecake in a water bath?

The water bath helps regulate the oven temperature and adds moisture, preventing cracks and ensuring a creamy, even texture.