Biscoff Cheesecake Recipe

Introduction

This Biscoff Cheesecake is a luscious blend of creamy cheesecake and the unique caramelized flavor of Biscoff cookies and spread. With a buttery cookie crust and a smooth, velvety filling, it’s an indulgent dessert that’s perfect for any special occasion or simply treating yourself.

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 the oven to 350°F. (Optional) Line the bottom of a 9-inch springform pan with a cake board or foil for easy removal.
2. Step 2: In a food processor, pulse the Biscoff cookies until they reach your desired consistency. Mix the ground cookies with salt and melted butter until combined.
3. Step 3: Press the cookie mixture evenly into the bottom of the springform pan using a tamper or flat-bottomed cup. Bake for 8–10 minutes until set, then remove from the oven and let cool. Reduce oven temperature to 325°F.
4. Step 4: In 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.
5. Step 5: Add brown sugar and salt to the cream cheese and mix on medium speed for 3 minutes. Add ¾ cup Biscoff spread and mix for 1 minute until fully incorporated. Scrape the bowl again.
6. Step 6: With the mixer on low, add eggs one at a time, ensuring each is fully mixed before adding the next. Scrape down the sides as needed.
7. Step 7: Add sour cream, heavy cream, and vanilla extract. Mix on low speed until the batter is smooth and no streaks remain.
8. Step 8: Wrap the cooled springform pan with heavy-duty foil, layering it enough to prevent water from seeping in.
9. Step 9: Bring 6–8 cups of water to a boil (amount may vary depending on your roasting pan size).
10. Step 10: Pour the cheesecake filling into the prepared pan and smooth the top with a spatula or spoon. Place the pan in the center of a large roasting pan.
11. Step 11: Place the roasting pan on the center oven rack and carefully pour boiling water into it until it reaches about 1½ inches up the side of the springform pan.
12. Step 12: Bake the cheesecake for 60 minutes.
13. Step 13: Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly in the oven for 45–60 minutes to prevent cracking.
14. Step 14: Remove the roasting pan and springform pan from the oven and water bath. Let the cheesecake cool at room temperature for 30 minutes, then refrigerate until ready to serve.
15. Step 15: For the topping, microwave the remaining ½ cup Biscoff spread in 10-second intervals until smooth and pourable.
16. Step 16: Pour the melted spread evenly over the chilled cheesecake and garnish the edges with roughly chopped Biscoff cookies. Chill in the fridge for 15 minutes to set before serving.

Tips & Variations

• For easier removal, line the springform pan bottom with parchment paper or a cake board before pressing the crust.
• Use room temperature ingredients to ensure a smooth, lump-free filling.
• For a nutty twist, add chopped toasted nuts to the crust or topping.
• If you prefer a stronger Biscoff flavor, swirl a few extra tablespoons of spread into the batter before baking.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, allow the cake to come to room temperature for about 30 minutes. The cheesecake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

The water bath helps prevent cracks and ensures an even, creamy texture. While you can bake it without, expect some cracking and a firmer texture.

What can I substitute for Biscoff spread if I can’t find it?

Speculoos cookie butter or any caramelized cookie spread can be used as a substitute, though the flavor may vary slightly.

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

This luscious Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the unique caramelized flavor of Biscoff cookies and spread. Featuring a crunchy Biscoff cookie crust and a smooth, velvety filling infused with Biscoff spread, this dessert is baked in a water bath to achieve the perfect silky finish. Topped with melted Biscoff spread and crushed cookies, it’s an irresistible treat perfect for any celebration or as a decadent everyday indulgence.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 for garnish

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350℉. Optionally line the bottom of a 9-inch springform pan with a cake board or foil to aid in easy removal of the cheesecake later.
2. Make Crust: In a food processor, pulse the Biscoff cookies to your desired consistency. In a bowl, combine the ground cookies, kosher salt, and melted butter until fully mixed. Press this mixture evenly into the bottom of the prepared springform pan using a tamper or flat-bottomed cup to form the crust.
3. Bake Crust: Bake the crust in the preheated oven for 8-10 minutes until set. Remove from oven and allow to cool. Reduce oven temperature to 325℉ to prepare for baking the filling.
4. Prepare Filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for about 5 minutes until smooth. Scrape down the bowl as needed. Add brown sugar and salt; mix at medium speed for 3 minutes until well combined. Incorporate ¾ cup Biscoff spread and mix for 1 minute. Add eggs one at a time on low speed, ensuring each is incorporated before the next. Then add sour cream, heavy cream, and vanilla extract, mixing on low speed until the batter is homogeneous with no streaks.
5. Water Bath Prep: Wrap the outside of the cooled springform pan thoroughly with heavy-duty foil (2-3 layers) to prevent water leakage. Bring 6-8 cups of water to a boil, preparing the roasting pan that will hold your springform pan.
6. Assemble and Bake Filling: Pour the cheesecake batter into the foil-wrapped springform pan and smooth evenly using a mini offset spatula or back of a spoon. Place this pan in the center of a large roasting pan. Transfer the roasting pan to the center rack of the oven and carefully pour boiling water into the roasting pan until it reaches about 1½ inches up the side of the springform pan. Bake for 60 minutes at 325℉.
7. Cool Cheesecake: After baking, turn off the oven and crack the oven door slightly ajar to allow the cheesecake to cool gradually for 45 to 60 minutes, which helps prevent cracks. Remove the roasting pan and springform pan from the water bath. Let the cheesecake rest at room temperature for 30 minutes before refrigerating until fully chilled.
8. Prepare Topping: Microwave the remaining ½ cup of Biscoff spread in a microwave-safe bowl in 10-second intervals until smooth and melted. Pour the melted spread evenly over the chilled cheesecake using an offset spatula or spoon.
9. Garnish and Chill: Decorate the edges with roughly chopped Biscoff cookies and refrigerate the cheesecake for 15 minutes to allow the topping to set. Serve chilled.

Notes

• Using a water bath helps the cheesecake bake evenly and prevents cracking.
• Room temperature ingredients ensure a smooth filling without lumps.
• Make sure the springform pan is tightly wrapped with foil to stop water from leaking into the cheesecake.
• Do not overbake; the center should still jiggle slightly when done.
• Chilling the cheesecake overnight enhances the flavor and texture.
• If you don’t have a cake board, foil works just as well to line the pan bottom for easy removal.

Keywords: Biscoff cheesecake, Biscoff cookie crust, creamy cheesecake, water bath cheesecake, baked cheesecake, dessert, Biscoff spread dessert