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Biscoff Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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℉.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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