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Biscoff Cheesecake Recipe

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4.1 from 6 reviews

  • Author: Sara
  • Total Time: 2 hours 40 minutes
  • Yield: 12 servings

Description

This luscious Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the unique caramelized flavor of Biscoff cookies and cookie butter. Featuring a buttery Biscoff crust and a smooth, sweet filling infused with Biscoff cookie butter, this dessert is baked in a water bath to ensure a perfectly creamy center with no cracks. Topped with melted Biscoff spread and crunchy cookie crumbs, it’s an irresistible treat that’s perfect for any special occasion or dessert craving.

Ingredients

Crust

  • 250 grams Biscoff cookies (1 package)
  • 1/3 cup (75 grams) unsalted butter, melted

Cheesecake Batter

  • 907 grams cream cheese, softened (4 packages of 8 oz.)
  • 1 cup (200 grams) brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 cup (120 grams) sour cream
  • 1 cup (240 grams) Biscoff cookie butter
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs, room temperature

Topping

  • 1/2 cup Biscoff spread (melted)
  • 1/4 cup Biscoff cookies, crumbled

Instructions

  1. Prepare Biscoff Crust: Preheat your oven to 325ºF (163ºC). Place the Biscoff cookies in a food processor and pulse until finely ground. Melt the unsalted butter and combine it with the cookie crumbs thoroughly. Press this mixture firmly into the bottom of an 8-inch or 9-inch deep cheesecake pan to form an even crust layer.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes until slightly firm. Remove from the oven and let it cool completely. Once cooled, grease the exposed sides of the pan with oil spray or brush with neutral oil to prevent sticking.
  3. Make the Cheesecake Batter: Using a mixer on medium speed, beat the softened cream cheese for 3 minutes until smooth and creamy. Add the brown sugar and granulated sugar and beat for another 2 minutes. Scrape down the sides of the bowl and beat for an additional 30 seconds.
  4. Add Remaining Ingredients: Mix in the sour cream and Biscoff cookie butter until well combined, scraping down the bowl as needed to avoid lumps. Add the vanilla extract and salt, mixing briefly to incorporate.
  5. Incorporate Eggs: Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix at this stage to prevent cracking during baking.
  6. Assemble Cheesecake: Pour the cheesecake batter over the cooled crust in the prepared pan. Wrap the bottom of the pan with several layers of foil to prevent water leakage.
  7. Prepare Water Bath and Bake: Place the cheesecake pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan, creating a water bath. Bake at 325ºF for 60 to 70 minutes. The cheesecake is done when the edges are set but the center jiggles slightly when you gently shake the pan.
  8. Cool in Oven: Turn the oven off and leave the cheesecake inside for one hour to cool gradually.
  9. Chill: Remove the cheesecake from the oven and water bath, then refrigerate it for at least 6 hours or overnight to fully set.
  10. Decorate: Melt the Biscoff spread in the microwave for a few seconds until runny. Pour it over the chilled cheesecake and spread evenly with a spatula. Sprinkle the crumbled Biscoff cookies around the edges for garnish.

Notes

  • Using room temperature eggs and cream cheese helps create a smooth batter without lumps.
  • Wrapping the pan in foil is essential to prevent water from seeping in during the water bath.
  • Baking in a water bath ensures even cooking and prevents the cheesecake from cracking.
  • Letting the cheesecake chill thoroughly improves the texture and makes it easier to slice.
  • You can substitute Biscoff cookie butter with another smooth spiced cookie spread if unavailable.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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