Introduction

This Biscoff Cheesecake is a rich and creamy dessert featuring the unique caramelized flavor of Biscoff cookies and spread. With a buttery cookie crust and a luscious filling, it’s perfect for special occasions or any time you crave something sweet and indulgent.

The image shows a round dessert with three visible layers, placed on a white plate on a white marbled surface. The bottom layer is a crumbly, dark brown crust, followed by a thick, creamy light beige middle layer that looks smooth and dense. The top layer is a shiny caramel brown glaze with a smooth, swirled texture. Around the edges and on top of the glaze, there are scattered clusters of crumbly brown cookie bits. Three slices are cut and slightly separated from the rest, showing the clean layers clearly. Photo taken with an iphone --ar 4:5 --v 7

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 the oven to 350℉. (Optional) Line the bottom of a 9-inch springform pan with a cake board or foil for easier removal.
Step 2: Pulse the Biscoff cookies in a food processor to your preferred consistency. Combine the ground cookies with salt and melted butter, then press evenly into the bottom of the springform pan to form the crust.
Step 3: Bake the crust for 8-10 minutes until set. Remove from the oven and allow to cool while preparing the filling. Reduce oven temperature to 325℉.
Step 4: In a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed until smooth, about 5 minutes, scraping down the sides as needed.
Step 5: Add brown sugar and salt, mixing on medium speed until well combined, about 3 minutes. Add ¾ cup Biscoff spread and mix until evenly incorporated, about 1 minute.
Step 6: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.
Step 7: Add sour cream, heavy cream, and vanilla extract. Mix on low speed until the batter is smooth and uniform with no streaks.
Step 8: Wrap the cooled springform pan in heavy-duty foil, ensuring the bottom is sealed to prevent water from leaking in.
Step 9: Bring 6-8 cups of water to a boil (you may need more depending on your roasting pan size).
Step 10: Pour the cheesecake batter into the wrapped pan, smoothing the surface with a spatula. Place the pan in a large roasting pan.
Step 11: Set the roasting pan in the center rack of the 325℉ oven. Carefully pour boiling water into the roasting pan until it reaches about 1½ inches up the sides of the springform pan.
Step 12: Bake for 60 minutes. Then turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 45-60 minutes to prevent cracking.
Step 13: Remove the roasting pan and springform pan from the oven and water bath. Let the cheesecake cool to room temperature, about 30 minutes, then refrigerate until ready to serve.
Step 14: For the topping, microwave the remaining ½ cup Biscoff spread in 10-second intervals until smooth and melted.
Step 15: Pour the melted spread evenly over the chilled cheesecake and smooth with a spatula. Garnish the edges with roughly chopped Biscoff cookies. Chill for 15 minutes to set before serving.

Tips & Variations

For a gluten-free version, substitute gluten-free Biscoff-style cookies for the crust.
You can swirl some of the Biscoff spread into the filling for extra ribboned flavor.
Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
Wrap the pan tightly with foil to avoid water seeping into the crust during the water bath bake.

Storage

Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container for up to 5 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. To refresh the topping, gently microwave the Biscoff spread until smooth and reapply.

How to Serve

A round cheesecake with three visible layers is shown on a white plate over a white marbled surface. The bottom layer is a crumbly, brown biscuit crust. The middle layer is thick, smooth, and off-white, making up most of the cake's height. The top layer is a shiny caramel-colored glaze that has a smooth, swirled texture. Around the edge of the cheesecake, there are clusters of crumbly brown cookie pieces scattered evenly. Three slices have been cut and one slice is partly pulled out, showing the clean layers clearly. A gray and white striped cloth is slightly visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Biscoff cookie crumbs instead of whole cookies for the crust?

Yes, Biscoff cookie crumbs can be used and will blend easily with the butter to form a firm crust. Just ensure the crumbs are finely ground and mixed well with the melted butter and salt.

How do I prevent my cheesecake from cracking?

Slow cooling is key to avoiding cracks. After baking, leave the cheesecake in the oven with the door slightly open to cool gradually. Also, use room temperature ingredients and avoid overmixing the batter to minimize air bubbles.