Introduction

This Biscoff Cheesecake is a luscious dessert combining the rich, creamy texture of classic cheesecake with the unique caramelized flavor of Biscoff cookies and spread. Its buttery cookie crust and decadent topping make it an irresistible treat for any occasion.

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, 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 easy unmolding.
Step 2: In a food processor, pulse the Biscoff cookies to your desired consistency. Combine the ground cookies with salt and melted butter until fully mixed.
Step 3: Press the cookie mixture evenly into the bottom of the prepared pan using a tamper or flat-bottomed cup. Bake for 8-10 minutes until set, then remove and let cool. Reduce oven temperature to 325℉.
Step 4: Beat cream cheese in a stand mixer with a paddle attachment on low speed until smooth, about 5 minutes. Scrape down sides as needed.
Step 5: Add brown sugar and salt, mixing on medium speed for about 3 minutes. Mix in ¾ cup Biscoff spread on medium speed until combined.
Step 6: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Scrape down sides as needed.
Step 7: Add sour cream, heavy cream, and vanilla extract. Mix on low until the batter is smooth and homogenous with no streaks.
Step 8: Wrap the springform pan tightly with heavy-duty foil to prevent water from leaking in during the water bath.
Step 9: Bring 6-8 cups of water to a boil. Pour cheesecake batter into the pan and spread evenly. 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 springform pan’s side. Bake at 325℉ for 60 minutes.
Step 11: Turn off the oven and open the door slightly. Let the cheesecake cool inside the oven for 45-60 minutes to prevent cracking.
Step 12: Remove from water bath and let sit at room temperature for 30 minutes. Chill in the refrigerator until completely cold.
Step 13: For the topping, microwave ½ cup Biscoff spread in 10-second intervals until smooth and melted. Pour over the chilled cheesecake and spread evenly.
Step 14: Garnish the edges with chopped Biscoff cookies. Chill the cheesecake for 15 minutes to set the topping before serving.

Tips & Variations

For best results, ensure all dairy ingredients are at room temperature before mixing to avoid lumps in the batter.
Use a water bath to prevent cracking and achieve a creamy smooth texture.
Substitute sour cream with Greek yogurt for a tangier flavor.
Try adding a pinch of cinnamon or nutmeg to the crust for an added warm spice note.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month; thaw overnight in the fridge before serving. Reheat the topping slightly if it firms up too much in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. It often tastes better after the flavors have melded overnight in the refrigerator.

What if I don’t have a springform pan?

A springform pan is recommended for easy removal, but you can use a regular 9-inch cake pan lined with parchment paper. Be careful when unmolding as it will be less forgiving.

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This decadent Biscoff Cheesecake combines a crunchy Biscoff cookie crust with a creamy, rich cream cheese filling infused with Biscoff spread and topped with melted Biscoff cookie butter and crushed cookies. Baked in a water bath for a smooth, velvety texture, this cheesecake is a heavenly dessert perfect for any occasion.

Author: Tara
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 30 minutes
Yield: 12 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 Crust: Preheat your oven to 350℉. (Optional) Line the bottom of a 9-inch springform pan with a cake board or foil for easier removal. In a food processor, pulse Biscoff cookies to your desired consistency—fine or coarse. Mix the ground cookies with salt and melted butter until combined. Press this mixture firmly into the bottom of the springform pan to form an even layer.
Bake Crust: Bake the crust for 8-10 minutes until set. Remove from the oven and let cool while preparing the filling. Reduce oven temperature to 325℉.
Make Filling: Using a stand mixer with a paddle attachment, beat the cream cheese on low until smooth, about 5 minutes. Add brown sugar and salt and mix on medium speed until combined, about 3 minutes. Incorporate the Biscoff spread on medium speed for about 1 minute. Gradually add eggs one at a time on low speed, ensuring each is mixed before adding the next. Add sour cream, heavy cream, and vanilla extract, mixing on low until the batter is smooth and uniform with no streaks.
Prepare Water Bath: Wrap the cooled springform pan tightly with heavy-duty foil (2-3 layers) to prevent leaks. Bring 6-8 cups of water to a boil in a kettle or large pot.
Assemble and Bake Cheesecake: Pour the filling into the prepared pan and spread evenly. Place the pan in the center of a large roasting pan. Pour the boiling water into the roasting pan until it reaches about 1½ inches up the sides of the springform pan. Bake in the 325℉ oven for 60 minutes.
Cool Cheesecake Gradually: Turn off the oven and crack the door open slightly to allow the cheesecake to cool slowly for 45-60 minutes, preventing cracks. Remove the roasting pan from the oven and take the cheesecake out of the water bath. Let it sit at room temperature for 30 minutes until fully cooled.
Chill: Refrigerate the cooled cheesecake until ready to serve, allowing it to set properly.
Prepare Topping: Microwave the remaining ½ cup Biscoff spread in 10-second intervals until smooth and melted. Pour the melted spread evenly over the chilled cheesecake and spread using a spatula or spoon.
Garnish and Final Chill: Sprinkle roughly chopped Biscoff cookies around the edges of the cheesecake. Chill the topped cheesecake in the fridge for 15 minutes to set before serving.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream, heavy cream) are at room temperature to avoid lumps in the filling.
Water bath baking prevents cracking and ensures a creamy texture.
Double or triple wrap the springform pan in foil securely to avoid water seeping in during the water bath.
Allow the cheesecake to cool gradually in the oven to prevent cracks.
You can adjust the size of crushed Biscoff cookies in the crust and topping based on preference for texture.

Keywords: Biscoff cheesecake, creamy cheesecake, Biscoff cookie crust, Biscoff spread dessert, no crack cheesecake, water bath cheesecake, easy cheesecake