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Biscoff Cheesecake Recipe

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★★★★★

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.

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 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.
  2. 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℉.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill: Once cooled, refrigerate the cheesecake until well chilled and set, ready for topping.
  8. 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

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