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.
Ingredients
Scale
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
Instructions
- 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℉.
- 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.
- 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.
- 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.
- 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.
- 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
