Biscoff Cheesecake Recipe

Introduction

This Biscoff Cheesecake is a creamy, dreamy dessert that combines the rich flavor of cream cheese with the unique spiced sweetness of Biscoff cookies and spread. Perfect for special occasions or whenever you crave a decadent treat, it features a buttery cookie crust and a smooth filling topped with a luscious Biscoff glaze.

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)
• Roughly chopped Biscoff cookies, as needed for garnish

Instructions

1. Step 1: Preheat your oven to 350℉. Optionally, line the bottom of a 9-inch springform pan with a cake board or foil for easier removal.
2. Step 2: Pulse the Biscoff cookies in a food processor to your desired texture. Stir the ground cookies with salt and melted butter until evenly combined.
3. Step 3: Press the cookie mixture firmly into the bottom of the springform pan to form the crust. Bake for 8-10 minutes until set. Remove and let cool. Lower oven temperature to 325℉.
4. Step 4: In a stand mixer with a paddle attachment, beat the cream cheese on low speed until smooth, about 5 minutes. Scrape the bowl as needed.
5. Step 5: Add brown sugar and salt and mix on medium speed until well combined, about 3 minutes. Mix in ¾ cup Biscoff spread until fully incorporated.
6. Step 6: With the mixer on low, add eggs one at a time, fully blending each before adding the next. Scrape the bowl as necessary.
7. Step 7: Mix in sour cream, heavy cream, and vanilla extract on low speed until the batter is smooth and uniform.
8. Step 8: Wrap the cooled springform pan with heavy-duty foil multiple times to prevent water seepage during baking. Set aside.
9. Step 9: Bring 6-8 cups of water to a boil, adjusting quantity based on your roasting pan size.
10. Step 10: Pour the cheesecake batter into the foil-wrapped pan, smoothing the top evenly. Place the pan in a roasting pan.
11. Step 11: Place roasting pan on the center oven rack. Carefully pour boiling water into the roasting pan until about 1½ inches of the cheesecake pan is submerged.
12. Step 12: Bake the cheesecake for 60 minutes at 325℉.
13. Step 13: Turn off the oven and leave the oven door slightly open. Let the cheesecake cool inside for 45-60 minutes to prevent cracking.
14. Step 14: Remove the cheesecake from the water bath and let it cool at room temperature for 30 minutes. Chill in the fridge until ready to serve.
15. Step 15: For the topping, warm ½ cup Biscoff spread in a microwave-safe bowl in 10-second intervals until smooth and pourable.
16. Step 16: Pour the melted spread evenly over the chilled cheesecake. Garnish the edges with chopped Biscoff cookies and refrigerate for 15 minutes to set.

Tips & Variations

• For a crunchier crust, pulse some of the cookies less finely to keep small chunks mixed in.
• Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
• To add depth, sprinkle a pinch of cinnamon or nutmeg into the crust mixture along with salt.
• If you don’t have a springform pan, line a regular cake pan with parchment and foil to help with removal and water bath.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap tightly with plastic wrap. Reheat the Biscoff topping gently in the microwave if it hardens before serving. This cheesecake is best served chilled but can be left at room temperature for about 30 minutes before slicing for optimal texture.

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 in advance. In fact, chilling it overnight helps the flavors to deepen and the texture to firm up perfectly.

Why do I need to use a water bath?

The water bath provides gentle, even heat during baking, which prevents cracking and ensures a smooth, creamy cheesecake texture.

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

This rich and creamy Biscoff Cheesecake features a buttery Biscoff cookie crust, a smooth Biscoff-infused cream cheese filling, and a luscious Biscoff spread topping garnished with crushed cookies. Perfectly baked in a water bath for a silky texture, it offers a decadent dessert experience for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 to ensure easy removal. In a food processor, pulse the Biscoff cookies until your desired texture is reached, whether fine or coarser crumbs. Mix the ground cookies with the salt and melted butter until fully combined. Press the mixture evenly into the bottom of the prepared springform pan using a tamper or flat-bottomed cup.
2. Bake the crust: Place the crust in the oven and bake for 8-10 minutes until it is set. Remove and allow to cool while preparing the filling. Reduce the 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, scraping down the bowl as needed. Add the brown sugar and salt, mixing on medium speed until well incorporated, about 3 minutes. Add the ¾ cup Biscoff spread and mix on medium speed for about 1 minute until combined, scraping the bowl as needed.
4. Add eggs and dairy: With the mixer running on low, add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides as needed. Then add the sour cream, heavy cream, and vanilla extract, mixing on low speed until the batter is smooth and uniform with no white streaks visible.
5. Prepare for water bath baking: Wrap the bottom and sides of the springform pan tightly with two or three layers of heavy-duty foil to prevent water seepage. Bring 6-8 cups of water to a boil in a kettle or pot.
6. Assemble and bake: Pour the cheesecake filling into the prepared pan, smoothing the top with a mini offset spatula or the back of a spoon. Place the springform pan in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about 1 ½ inches up the side of the springform pan. Place the roasting pan in the middle rack of the preheated 325°F oven and bake the cheesecake for 60 minutes.
7. Cool gradually: After baking, turn off the oven and crack the door slightly open to let the cheesecake cool slowly for 45-60 minutes to prevent cracking. If the door does not stay open, use a wooden spoon to prop it.
8. Chill the cheesecake: Remove the roasting pan from the oven and lift the springform pan out of the water bath. Let the cheesecake cool at room temperature for about 30 minutes. Once cooled, refrigerate until ready to serve.
9. Prepare the topping: Place the remaining Biscoff spread in a microwave-safe bowl and heat in 10-second intervals until smooth and melted. Pour the melted spread evenly over the chilled cheesecake and smooth with a spatula or spoon. Garnish the edges with roughly chopped Biscoff cookies. Refrigerate for at least 15 minutes to let the topping set.

Notes

• Using room temperature ingredients ensures a smooth and creamy filling without lumps.
• Wrapping the springform pan in foil thoroughly is essential to prevent water from seeping into the cheesecake during the water bath bake.
• Slow cooling in the oven helps avoid cracks on the cheesecake surface.
• This recipe can be made one day ahead and kept refrigerated; it tastes even better after resting overnight.
• Use a low-speed mixer to avoid incorporating too much air, which can cause cracks.
• For extra flavor, consider adding a pinch of cinnamon to the crust or filling.

Keywords: Biscoff cheesecake, Biscoff cookies, creamy cheesecake, dessert recipe, water bath cheesecake, easy cheesecake