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Biscoff Cheesecake Recipe

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★★★★★

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.

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 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

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