Biscoff Cheesecake Recipe

Introduction

This Biscoff Cheesecake is a decadent dessert that combines the rich flavors of creamy cheesecake with the unique spiced sweetness of Biscoff cookies and spread. Perfect for special occasions or whenever you crave something indulgent and comforting.

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: In a food processor, pulse the Biscoff cookies to your preferred consistency. Combine the ground cookies with melted butter and ¼ teaspoon kosher salt until well mixed.
3. Step 3: Press the cookie mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes until set. Remove and let cool. Lower oven temperature to 325℉.
4. Step 4: In a stand mixer with paddle attachment, beat cream cheese on low speed until smooth, about 5 minutes, scraping the bowl as needed.
5. Step 5: Add brown sugar and ½ teaspoon salt. Mix on medium speed for about 3 minutes until combined. Stir in ¾ cup Biscoff spread, mixing for another minute.
6. Step 6: With mixer on low, add the eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.
7. Step 7: Add sour cream, heavy cream, and vanilla extract. Mix on low until the batter is smooth and uniform with no streaks.
8. Step 8: Wrap the springform pan in heavy-duty foil to prevent water from seeping in during baking.
9. Step 9: Bring 6-8 cups of water to a boil.
10. Step 10: Pour the cheesecake filling into the prepared pan and smooth the top. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
11. Step 11: Bake at 325℉ for 60 minutes. After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool slowly in the oven for 45-60 minutes.
12. Step 12: Remove the cheesecake from the water bath and let it cool to room temperature, about 30 minutes. Then refrigerate until fully chilled.
13. Step 13: For the topping, microwave ½ cup Biscoff spread in 10-second intervals until smooth and pourable.
14. Step 14: Pour the melted spread evenly over the chilled cheesecake. Garnish the edges with chopped Biscoff cookies and chill for another 15 minutes to set.

Tips & Variations

• For a gluten-free crust, substitute Biscoff cookies with gluten-free spiced cookies of your choice.
• Allow the cheesecake to chill overnight for the best texture and flavor development.
• Add a pinch of cinnamon or nutmeg to the crust for extra warmth and spice.
• If you don’t have a springform pan, a deep cake pan lined with parchment paper works as well.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat slightly, bring to room temperature for 30 minutes before serving. Avoid freezing the cheesecake as the texture can be affected negatively.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, the water bath helps prevent cracks and ensures even baking for a creamy texture. If you skip it, be prepared for possible cracks on top, and use gentle baking temperatures.

What can I use instead of Biscoff spread?

If you don’t have Biscoff spread, peanut butter or cookie butter from another spiced cookie can be a good substitute, but it will slightly change the flavor profile.

Biscoff Cheesecake Recipe

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★★★★★

4.8 from 113 reviews

• Author: Andria
• Total Time: 3 hours 5 minutes
• Yield: 8 to 12 servings 1x

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Description

This decadent Biscoff Cheesecake features a buttery Biscoff cookie crust and a rich, creamy filling infused with Biscoff spread, topped with a smooth layer of melted Biscoff cookie butter and crunchy cookie pieces. Baked in a water bath for a velvety texture, this dessert perfectly balances sweet caramel-spiced flavors and creamy indulgence, making it an irresistible treat for cheesecake and Biscoff lovers alike.

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Ingredients

Scale 1x2x3x

Crust

• 32 pieces Biscoff cookies (252 g)
• 5 Tablespoons unsalted butter (70 g), melted
• ¼ teaspoon kosher salt

Filling

• 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

Topping

• ½ cup Biscoff spread (120 g)
• Roughly chopped Biscoff cookies, as needed

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Instructions

1. Prepare the Crust: Preheat your oven to 350℉. Optionally, line the bottom of a 9-inch springform pan with a cake board or foil to ensure easy removal of the cheesecake. In a food processor, pulse the Biscoff cookies until you achieve your desired texture—fine, rough, or crushed. Mix the ground cookies with the salt and melted butter until well combined. Press this mixture firmly into the bottom of the springform pan using a tamper or flat-bottomed cup to form an even crust layer. Bake for 8–10 minutes until the crust is set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325℉.
2. Make the Filling: In a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese on low speed for about 5 minutes until smooth. Scrape down the sides as needed. Add brown sugar and salt, mixing on medium speed for 3 minutes until well combined. Incorporate the Biscoff spread and mix on medium speed for about 1 minute. With the mixer on low, add the eggs one at a time, ensuring each is fully incorporated before adding the next, scraping sides between additions. Add sour cream, heavy cream, and vanilla extract, mixing on low until the batter is smooth and homogenous with no white streaks.
3. Prepare for Water Bath Baking: Wrap the cooled springform pan with at least two or three layers of heavy-duty foil to prevent water from seeping in. Bring 6 to 8 cups of water to a boil; you may need more depending on the size of your roasting pan. Pour the cheesecake filling evenly into the prepared pan using a mini offset spatula or back of a spoon.
4. Bake the Cheesecake: Place the springform pan into a large roasting pan and transfer to the center rack of the 325℉ oven. Carefully pour boiling water into the roasting pan until it reaches about 1½ inches up the sides of the cheesecake pan, creating a water bath. Bake for 60 minutes. After baking, turn off the oven and crack the door open slightly to gradually cool the cheesecake and oven over 45–60 minutes. If needed, prop the door with a wooden spoon.
5. Cool and Chill: Remove the roasting pan from the oven and carefully take the cheesecake out of the water bath. Let it sit at room temperature for about 30 minutes until completely cooled. Then refrigerate until ready to serve.
6. Prepare and Add the Topping: Place the Biscoff spread in a microwave-safe bowl or cup and heat in 10-second intervals until melted and smooth. Pour the melted spread evenly over the chilled cheesecake using a mini offset spatula or the back of a spoon. Garnish the edges of the cheesecake with roughly chopped Biscoff cookies. Chill in the refrigerator for an additional 15 minutes to set the topping before serving.

Notes

• Make sure all dairy ingredients are at room temperature before mixing to ensure a smooth filling without lumps.
• Wrapping the springform pan with multiple layers of foil is essential to avoid water leaking into the crust during the water bath baking.
• Letting the cheesecake cool slowly in the turned-off oven helps prevent cracks on the surface.
• Use a 9-inch springform pan for best results and easy removal.
• Chilling the cheesecake overnight will improve the flavor and texture.
• If you don’t have a food processor, you can place Biscoff cookies in a zip-top bag and crush them with a rolling pin for the crust.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cheesecake, Biscoff dessert, creamy cheesecake, baked cheesecake, cookie crust cheesecake, Biscoff spread recipe