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Biscoff Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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℉.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://www.cheftara.com/biscoff-cheesecake-recipe-2/