Introduction

This Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the unique caramelized flavor of Biscoff cookies and spread. Perfect for Biscoff lovers, it features a crunchy cookie crust, smooth filling, and a luscious Biscoff topping.

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 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 easy removal.
Step 2: In a food processor, pulse Biscoff cookies to your desired texture. Combine the ground cookies with salt and melted butter until well mixed.
Step 3: Press the cookie mixture into the bottom of the prepared pan using a tamper or flat cup to form an even crust layer.
Step 4: Bake the crust for 8–10 minutes until set. Remove from the oven and let cool while preparing the filling. Reduce the oven temperature to 325℉.
Step 5: In a stand mixer with a paddle attachment, beat cream cheese on low speed until smooth, about 5 minutes. Scrape the bowl sides as needed.
Step 6: Add brown sugar and salt to the cream cheese and blend on medium speed until fully combined, about 3 minutes. Mix in ¾ cup Biscoff spread until evenly incorporated.
Step 7: With the mixer on low, add eggs one at a time, ensuring each is incorporated before adding the next. Then add sour cream, heavy cream, and vanilla extract. Mix until the batter is smooth and uniform.
Step 8: Wrap the springform pan tightly with heavy-duty foil to prevent water from leaking in during baking.
Step 9: Bring 6–8 cups of water to a boil. Pour the cheesecake filling into the pan and smooth the top with a spatula. Place the pan in a large roasting pan.
Step 10: Pour boiling water into the roasting pan until it reaches about 1½ inches up the sides of the springform pan.
Step 11: Bake the cheesecake for 60 minutes at 325℉.
Step 12: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 45–60 minutes to prevent cracking.
Step 13: Remove the pan from the water bath and let it cool at room temperature for about 30 minutes. Refrigerate the cheesecake until fully chilled.
Step 14: For the topping, microwave ½ cup Biscoff spread in 10-second intervals until melted and smooth. Pour evenly over the chilled cheesecake.
Step 15: Garnish the edges with chopped Biscoff cookies and refrigerate for 15 minutes to set the topping before serving.

Tips & Variations

Use room temperature ingredients for cream cheese, eggs, sour cream, and heavy cream to ensure a smooth filling without lumps.
If you prefer a crunchier texture, pulse the cookies coarsely for the crust instead of finely.
For an extra touch, drizzle caramel sauce over the cheesecake before serving.
Substitute Biscoff spread with peanut butter for a different but delicious twist.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze it tightly wrapped for up to 2 months. When ready to serve, thaw overnight in the fridge. Reheat topping gently in the microwave to restore its spreadable texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is best for cheesecakes as it allows for easy removal without damaging the delicate cake. If you don’t have one, line a regular cake pan with parchment paper on the sides to help with removal.

Why do I need to bake the cheesecake in a water bath?

The water bath provides gentle and even heat, preventing the cheesecake from cracking and ensuring a smooth, creamy texture by maintaining moisture during baking.

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This rich and creamy Biscoff Cheesecake combines the irresistible flavors of Biscoff cookies and spread with a smooth cream cheese filling, all perfectly baked in a water bath to achieve a silky texture. Topped with melted Biscoff spread and crunchy crushed cookies, this decadent dessert is a showstopper for any occasion.

Author: Tara
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 2 hours 35 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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 for easy removal. In a food processor, pulse the Biscoff cookies to your desired consistency. Combine the ground cookies with salt and melted butter until evenly mixed.
Form and bake the crust: 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 the crust sets. Remove from oven and allow to cool while preparing the filling. Lower oven temperature to 325℉.
Make the filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed until smooth, about 5 minutes. Add brown sugar and salt; beat on medium speed for 3 minutes. Incorporate Biscoff spread and mix for another minute. With mixer running low, add eggs one at a time, mixing well after each. Then add sour cream, heavy cream, and vanilla extract, mixing until the batter is fully combined and smooth.
Prepare the water bath: Wrap the outside of the springform pan with multiple layers of heavy-duty foil to prevent water leakage. Bring 6-8 cups of water to a boil in a large pot or kettle. Pour the cheesecake filling into the springform pan and smooth the top with a spatula.
Bake the cheesecake: Place the springform pan in the center of a large roasting pan. Place the roasting pan on 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 at 325℉ for 60 minutes.
Cool the cheesecake: Turn off the oven and crack the door open slightly to let the cheesecake cool gradually for 45-60 minutes. Remove the springform pan from the water bath and allow the cheesecake to cool to room temperature for about 30 minutes. Then refrigerate until fully chilled.
Prepare and add topping: Microwave the remaining Biscoff spread in a microwave-safe bowl in 10-second intervals until melted and smooth. Pour the melted spread evenly over the chilled cheesecake and smooth with a spatula. Garnish the edges with roughly chopped Biscoff cookies. Chill the cheesecake in the fridge for 15 minutes to set the topping before serving.

Notes

Using room temperature ingredients ensures a smooth and creamy cheesecake batter without lumps.
Wrap the springform pan carefully with foil to prevent water from seeping into the cheesecake during the water bath baking.
Gradually cooling the cheesecake in the oven helps prevent cracks on the surface.
Allow the cheesecake to chill thoroughly for the best texture and flavor.
The cake board or foil lining under the crust is optional but helps with easy removal and presentation.
Microwave the Biscoff spread in short intervals to avoid overheating and burning.

Keywords: Biscoff cheesecake, Biscoff cookie dessert, creamy cheesecake, water bath cheesecake, baked cheesecake, cookie butter dessert