Introduction

This Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the irresistible caramelized flavor of Biscoff cookies and spread. A luscious dessert that’s perfect for special occasions or whenever you crave a sweet treat with a bit of spice.

Biscoff Cheesecake Recipe - Recipe Image

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), for topping
Roughly chopped Biscoff cookies, as needed for garnish

Instructions

Step 1: Preheat oven to 350℉. (Optional) Line the bottom of a 9-inch springform pan with a cake board or foil for easier removal.
Step 2: Pulse Biscoff cookies in a food processor to your desired consistency. Combine ground cookies with salt and melted butter until evenly mixed.
Step 3: Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes until set. Remove and cool. Reduce oven temperature to 325℉.
Step 4: In a stand mixer fitted with a paddle attachment, beat cream cheese on low speed until smooth (about 5 minutes), scraping down the sides as needed.
Step 5: Add brown sugar and salt. Mix on medium speed until well combined (about 3 minutes). Add ¾ cup Biscoff spread and mix on medium speed until evenly distributed. Scrape down sides again.
Step 6: With mixer on low, add eggs one at a time, mixing fully after each. Then add sour cream, heavy cream, and vanilla extract. Mix until the batter is smooth and homogenous.
Step 7: Wrap the springform pan tightly with heavy-duty foil to prevent water from seeping in during baking.
Step 8: Bring 6–8 cups of water to a boil for a water bath. Pour cheesecake batter into the pan and smooth the top.
Step 9: Place the wrapped pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Step 10: Bake for 60 minutes at 325℉. Then turn off the oven, crack the door open, and let cheesecake cool slowly inside the oven for 45–60 minutes.
Step 11: Remove cheesecake from water bath and let cool to room temperature. Chill in the refrigerator until ready to serve.
Step 12: For the topping, microwave ½ cup Biscoff spread in 10-second intervals, stirring until smooth and melted.
Step 13: Pour melted spread over the chilled cheesecake and spread evenly. Garnish with chopped Biscoff cookies around the edges.
Step 14: Refrigerate for 15 minutes to allow the topping to set before serving.

Tips & Variations

To prevent cracks, ensure all ingredients are at room temperature before mixing.
For a crunchier crust, pulse some cookies more coarsely before mixing with butter.
Substitute light brown sugar with dark brown sugar for a deeper molasses flavor.
Use a water bath to keep the cheesecake moist and to avoid cracking.
Add a pinch of cinnamon to the crust for an extra spiced note.

Storage

Store the cheesecake in an airtight container or cover it tightly in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake without the topping for up to 1 month and thaw overnight in the fridge before serving. Reheat topping slightly if needed to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of brick-style?

Brick-style cream cheese is preferred for its firmness and lower moisture content, which helps the cheesecake set properly. Regular cream cheese may make the cheesecake softer and more prone to cracks.

Do I have to use a water bath?

While not absolutely required, a water bath helps the cheesecake bake evenly and prevents the surface from cracking. It creates a moist environment in the oven, making for a smoother texture.

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

This luscious Biscoff Cheesecake features a buttery Biscoff cookie crust and a rich, creamy Biscoff cookie butter-infused filling, baked in a water bath for a perfectly smooth texture. Topped with melted Biscoff spread and crushed cookies, it’s an indulgent dessert combining classic cheesecake richness with the distinct caramelized flavor of Biscoff cookies.

Author: Maya
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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 ease removal later. In a food processor, pulse the Biscoff cookies until they reach your desired consistency, whether fine or roughly ground. Stir the crushed cookies with melted butter and kosher salt until thoroughly combined, then press this mixture firmly into the base of the prepared pan to form an even crust layer.
Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until it sets. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325℉.
Make the Cheesecake Filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for about 5 minutes until smooth, scraping down the sides as needed. Add brown sugar and salt, mixing on medium speed until fully incorporated. Mix in the Biscoff spread until evenly distributed. With the mixer on low, add eggs one at a time, incorporating each fully before the next. Then mix in sour cream, heavy cream, and vanilla extract until the batter is smooth and uniformly blended.
Prepare for Water Bath: Wrap the cooled crusted springform pan tightly in heavy-duty foil to prevent water from seeping in during baking. Bring 6-8 cups of water to a boil in a kettle or large pot, depending on your roasting pan size.
Assemble and Bake Cheesecake: Pour the cheesecake filling into the foil-wrapped pan and smooth the top with a spatula or the back of a spoon. Place the pan in the center of a large roasting pan. Position the roasting pan on the center rack of the 325℉ oven and carefully pour in the boiling water until it reaches about 1½ inches up the sides of the springform pan. Bake the cheesecake for 60 minutes.
Cool Gradually: After baking, turn off the oven and crack the oven door slightly ajar to let the cheesecake cool slowly for 45-60 minutes, preventing cracks. If the door won’t stay open, prop it with a wooden spoon. Then remove the cheesecake from the water bath and allow it to cool completely at room temperature, about 30 minutes.
Chill: Once cooled, refrigerate the cheesecake until well chilled and set, ready for topping.
Prepare the Topping: Microwave the remaining Biscoff spread in 10-second bursts until melted and smooth. Pour the melted spread over the chilled cheesecake and use a spatula to spread it evenly across the top. Decorate the edges with roughly chopped Biscoff cookies. Chill the cheesecake for an additional 15 minutes to allow the topping to set before serving.

Notes

Room temperature ingredients ensure a smooth, creamy cheesecake batter and prevent lumps.
Wrapping the springform pan in multiple layers of foil is essential to keep water from leaking into the cake during the water bath baking.
Slow cooling inside the oven helps avoid cracks on the cheesecake surface.
Biscoff spreads vary in sweetness, so adjust sugar quantity based on your preference.
You can substitute the springform pan with a similar-sized cake pan but ensure good foil coverage for the water bath.

Keywords: Biscoff, Cheesecake, dessert, Biscoff spread, creamy cheesecake, baked cheesecake