Name: Biscoff Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h 30 min
Cuisine: American
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); Roughly chopped Biscoff cookies, as needed

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Introduction

This Biscoff Cheesecake is a luscious dessert that combines the rich, creamy texture of classic cheesecake with the warm, spiced flavor of Biscoff cookies and spread. It features a crunchy Biscoff crust, a smooth cookie butter filling, and a decadent melted Biscoff topping. Perfect for any occasion, this cheesecake is sure to impress your family and friends.

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℉. Optionally, line the bottom of a 9-inch springform pan with a cake board or foil to help remove the cheesecake easily later.
Step 2: In a food processor, pulse the Biscoff cookies to your preferred consistency—fine, roughly ground, or crushed. In a bowl, combine the ground cookies with the kosher salt and melted butter until fully mixed.
Step 3: Press the cookie mixture evenly into the bottom of the prepared springform pan using a tamper or flat-bottomed cup. Bake for 8–10 minutes until set, then remove from oven and let cool. Reduce oven temperature to 325℉.
Step 4: For the filling, beat cream cheese in a stand mixer with a paddle attachment on low speed until smooth, about 5 minutes, scraping the bowl as needed.
Step 5: Add the light brown sugar and kosher salt; mix on medium speed until well incorporated, about 3 minutes. Add the ¾ cup of Biscoff spread and mix for another minute until evenly combined.
Step 6: With the mixer on low, add eggs one at a time, ensuring each is fully mixed before adding the next. Scrape the bowl as needed to integrate all ingredients.
Step 7: Add the sour cream, heavy cream, and vanilla extract. Mix on low speed until the batter is smooth and homogenous with no white streaks remaining.
Step 8: Wrap the cooled springform pan base with heavy-duty foil, making sure it is well-sealed to prevent water from seeping in during baking.
Step 9: Bring 6–8 cups of water to a boil in a kettle or large pot. Pour the cheesecake batter into the wrapped springform pan and smooth the top with a spatula.
Step 10: Place the springform pan in a large roasting pan. Pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Step 11: Bake the cheesecake at 325℉ for 60 minutes.
Step 12: After baking, turn off the oven and crack the oven door slightly to allow the cheesecake to cool slowly for 45–60 minutes. Use a wooden spoon to prop open the oven door if necessary.
Step 13: Remove the roasting pan from the oven and carefully take out the springform pan from the water bath. Let the cheesecake cool to room temperature, about 30 minutes, then chill in the refrigerator until ready to serve.
Step 14: For the topping, microwave the remaining ½ cup Biscoff spread in a microwave-safe bowl in 10-second intervals until melted and smooth.
Step 15: Pour the melted spread evenly over the chilled cheesecake. Use a spatula or spoon to cover the surface. Garnish the edges with roughly chopped Biscoff cookies.
Step 16: Chill the cheesecake in the refrigerator for at least 15 minutes to set the topping before serving.

Tips & Variations

Press the crust firmly and evenly to prevent it from crumbling when serving.
Use room temperature ingredients to achieve a smooth and creamy batter without lumps.
If you prefer a stronger Biscoff flavor, swirl some extra spread into the batter before baking.
For added texture, fold some chopped Biscoff cookies into the batter before baking.
Wrap the cheesecake well during the water bath to avoid any water leaks which can affect the texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake for up to 1 month wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of brick-style?

Brick-style cream cheese is preferable because it has a firmer texture and less moisture, which helps the cheesecake set properly. However, if you only have regular cream cheese, drain any excess liquid and beat it well before using.

How do I prevent cracks on the cheesecake surface?

To reduce cracks, avoid overmixing the batter after adding the eggs, bake the cheesecake in a water bath, and let it cool gradually with the oven door ajar to prevent sudden temperature changes.