Introduction

This Biscoff Cheesecake is a creamy, indulgent dessert that combines the rich flavor of cream cheese with the unique caramel-spiced taste of Biscoff cookies and spread. Perfect for special occasions or whenever you crave a sweet treat with a comforting twist.

Biscoff Cheesecake Recipe - Recipe Image

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

Step 1: Preheat your oven to 350℉. (Optional) Line the bottom of a 9-inch springform pan with a cake board or foil to make removing the cheesecake easier.
Step 2: In a food processor, pulse Biscoff cookies to your preferred texture—fine or roughly ground. Stir the ground cookies together with salt and melted butter until well combined.
Step 3: Press the cookie mixture evenly into the bottom of the prepared pan using a tamper or the bottom of a flat cup. Bake for 8-10 minutes until the crust is set. Remove from oven and let cool. Reduce oven temperature to 325℉.
Step 4: Using a stand mixer with a paddle attachment, beat the cream cheese on low speed until smooth, about 5 minutes. Scrape down the bowl as needed.
Step 5: Add the brown sugar and salt, then mix on medium speed until combined, about 3 minutes. Add ¾ cup Biscoff spread and mix again on medium speed for about 1 minute. Scrape down the bowl sides.
Step 6: With the mixer on low speed, add eggs one at a time, fully incorporating each before adding the next. Scrape the bowl as needed. Then add sour cream, heavy cream, and vanilla extract, mixing on low speed until the batter is uniform with no white streaks.
Step 7: Wrap the cooled springform pan with heavy-duty foil, covering the bottom and sides securely to prevent water from seeping in.
Step 8: Bring 6-8 cups of water to a boil (adjust quantity based on roasting pan size).
Step 9: Pour the cheesecake filling into the foil-wrapped pan, spreading it evenly with a spatula or spoon. Place the springform pan in the center of a large roasting pan.
Step 10: Place the roasting pan on the center oven rack and carefully pour boiling water until it reaches about 1½ inches up the sides of the springform pan.
Step 11: Bake for 60 minutes. After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool gradually for 45-60 minutes to prevent cracking.
Step 12: Remove the roasting pan from the oven, take the springform pan out of the water bath, and let the cheesecake cool at room temperature for 30 minutes. Chill it in the refrigerator until ready to serve.
Step 13: For the topping, microwave ½ cup Biscoff spread in 10-second intervals until smooth and pourable. Pour evenly over the chilled cheesecake and spread with a spatula or spoon.
Step 14: Garnish the edges of the cheesecake with chopped Biscoff cookies. Chill for an additional 15 minutes to set the topping before serving.

Tips & Variations

Press the crust firmly to avoid crumbling after baking.
Use room temperature ingredients for a smoother, lump-free batter.
Try adding a pinch of cinnamon to the crust for extra warmth.
For a no-bake version, chill the crust instead of baking and use gelatin to set the filling.
Substitute sour cream with Greek yogurt for a tangier cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped to prevent it from absorbing other fridge odors. When ready to serve, you can bring it to room temperature for about 30 minutes or enjoy chilled. Leftovers can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day or two in advance. Just keep it refrigerated until serving and add the topping shortly before serving for best texture.

What can I use if I don’t have Biscoff spread?

You can substitute Biscoff spread with other cookie butters or even smooth peanut butter, though the flavor will change. For the authentic caramel and spice notes, Biscoff is preferred.

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

This indulgent Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the unique flavor of Biscoff cookies and spread. The crust is made from crushed Biscoff cookies mixed with butter, baked to a perfect golden base. The filling is a luscious blend of cream cheese, light brown sugar, eggs, sour cream, heavy cream, and Biscoff spread, baked in a water bath for a smooth, velvety finish. Topped with melted Biscoff spread and garnished with crushed Biscoff cookies, this cheesecake is a dreamy dessert for cookie and cheesecake lovers alike.

Author: Zane
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 35 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

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

Filling

24 oz 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

Preheat and prepare crust: Preheat oven to 350℉. Optionally line the bottom of a 9-inch springform pan with a cake board or foil for easy removal.
Make crust: Pulse Biscoff cookies in a food processor to desired consistency. Mix the ground cookies with salt and melted butter until combined. Press mixture evenly into the bottom of the prepared pan and bake for 8-10 minutes until set. Remove from oven and reduce oven temperature to 325℉.
Prepare filling: In a stand mixer fitted with paddle attachment, beat cream cheese on low speed until smooth (about 5 minutes), scraping sides as needed. Add brown sugar and salt; mix on medium speed until incorporated. Add Biscoff spread and mix well. On low speed, add eggs one at a time, fully incorporating each before adding the next. Add sour cream, heavy cream, and vanilla; mix until batter is smooth and uniform without streaks.
Wrap pan and prepare water bath: Wrap the cooled springform pan tightly with heavy-duty foil to prevent water seepage. Bring 6-8 cups of water to a boil.
Assemble and bake cheesecake: Pour filling into the wrapped pan and smooth the top. Place pan in center of a large roasting pan. Put roasting pan on oven’s center rack and carefully pour boiling water until about 1½ inches of the springform pan is submerged. Bake at 325℉ for 60 minutes.
Cool cheesecake slowly: Turn off oven and crack door slightly ajar to cool cheesecake gradually for 45-60 minutes. Remove pan from water bath and let sit at room temperature for 30 minutes. Chill in refrigerator until ready to serve.
Prepare topping: Microwave Biscoff spread in short 10-second intervals until melted and smooth. Pour over chilled cheesecake and spread evenly. Garnish edges with chopped Biscoff cookies. Chill for 15 minutes to set.

Notes

Ensure all dairy ingredients are at room temperature for smooth batter.
Wrapping the springform pan well is crucial to prevent water from the bath seeping in during baking.
Slow cooling in the oven helps prevent cracks on the cheesecake surface.
Use a gentle hand when crushing the Biscoff cookies for the crust to achieve desired texture.
Chilling time can be extended for firmer texture and better flavor development.

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