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Biscoff Cheesecake Recipe

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★★★★★

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.

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 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

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