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Biscoff Cheesecake Recipe

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★★★★★

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.

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 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.
  2. 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℉.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill: Refrigerate the cooled cheesecake until ready to serve, allowing it to set properly.
  8. 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.
  9. 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

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