Description
Indulge in the creamy, rich flavors of this Biscoff Cheesecake, combining a buttery Biscoff cookie crust with a luscious Biscoff-infused cream cheese filling. Baked in a water bath for a perfectly smooth texture and topped with melted Biscoff spread and crunchy cookie pieces, this dessert is a dreamy treat for cookie butter lovers.
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
Instructions
- Prepare the Crust: Preheat your oven to 350℉. Optionally, line the bottom of a 9-inch springform pan with a cake board or foil to aid in unmolding. Using a food processor, pulse Biscoff cookies to your desired consistency—whether fine or slightly chunky. Combine the ground cookies with melted butter and salt, mixing thoroughly. Press the mixture firmly into the base of your prepared pan to form an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until it sets. Remove and allow it to cool while you prepare the filling. Lower the oven temperature to 325℉ for baking the cheesecake.
- Make the Filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed until smooth, about 5 minutes. Scrape the bowl as needed. Add the brown sugar and salt, then beat on medium speed until well combined, around 3 minutes. Mix in ¾ cup of Biscoff spread until evenly blended, scraping down the sides as necessary.
- Incorporate Eggs and Dairy: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Scrape the bowl if needed. Add sour cream, heavy cream, and vanilla extract, mixing gently on low speed until the batter is smooth and uniform with no streaks.
- Prepare for Water Bath: Wrap the outside of the cooled springform pan with multiple layers of heavy-duty foil to prevent water seepage. Set aside.
- Assemble and Bake: Bring 6-8 cups of water to a boil. Pour the cheesecake filling into the prepared pan and smooth the top. Place the pan in the center of a larger roasting pan. Pour the boiling water into the roasting pan until it reaches about 1½ inches up the side of the springform pan. Carefully transfer to the center rack of the 325℉ oven and bake the cheesecake for 60 minutes.
- Cool Slowly: Turn off the oven and slightly crack the door open to allow the cheesecake to cool gradually for 45-60 minutes. Use a wooden spoon to prop the door if necessary to keep it ajar.
- Finish Cooling: Remove the roasting pan and springform pan from the oven and water bath. Let the cheesecake cool at room temperature for about 30 minutes. Then chill in the refrigerator until completely set and ready to serve.
- Prepare Topping: Microwave the remaining ½ cup Biscoff spread in a microwave-safe bowl in 10-second intervals until melted and smooth.
- Decorate the Cheesecake: Pour the melted Biscoff spread over the chilled cheesecake and spread evenly using a mini offset spatula or the back of a spoon. Garnish the edges with roughly chopped Biscoff cookies. Chill in the refrigerator for an additional 15 minutes to allow the topping to set before serving.
Notes
- Room temperature ingredients ensure a smoother cheesecake batter and help prevent lumps.
- Wrapping the springform pan with heavy-duty foil is critical to avoid water seepage during the water bath bake.
- Using a water bath helps maintain gentle, even heat for a creamy cheesecake texture without cracks.
- Allow the cheesecake to cool gradually inside the oven with the door ajar to prevent cracking from sudden temperature changes.
- For easy removal, line the springform pan bottom with a cake board or foil before assembling the crust.
- Biscoff cookies can be processed to your preference for crust texture—fine for a traditional crust or coarser for added crunch.
- Store leftover cheesecake covered in the refrigerator for up to 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff Cheesecake, Biscoff cookie butter cheesecake, creamy cheesecake dessert, water bath cheesecake, Biscoff dessert recipe, easy cheesecake, no crust cracking cheesecake
