Biscoff Cheesecake

Oh wow, you guys! Have you ever had cheesecake with that amazing Biscoff flavor? Biscoff Cheesecake is creamy, sweet, and totally irresistible.

I made it last weekend, and honestly, I was hooked. The smooth cheesecake with that crunchy, caramelized Biscoff crust is pure heaven in every bite.

I knew I had to share the recipe with you. Imagine serving this at your next gathering—everyone will be asking for seconds!

Stick with me, and I’ll show you step by step how to make this delicious Biscoff Cheesecake at home. You’re going to love it!

Why You’ll Love This Recipe

• Biscoff Lover’s Paradise: If you’re obsessed with Biscoff cookies and spread, this recipe is packed with their unique flavor.
• Velvety Texture: The cheesecake is smooth, creamy, and melts in your mouth.
• Easy to Customize: Add your own flair with toppings like whipped cream, melted chocolate, or crushed cookies.
• Show-Stopping Dessert: It’s perfect for holidays, birthdays, or dinner parties.

Kitchen Tools You’ll Need

• Springform pan (9-inch)
• Food processor (for crushing cookies)
• Mixing bowls
• Hand or stand mixer
• Spatula
• Measuring cups and spoons
• Aluminum foil (for water bath)
• Roasting pan (for water bath)

Ingredients

For the Biscoff Crust:

• Biscoff Cookies: 250 grams (about 1 package)
• Unsalted Butter: 1/3 cup (75 grams), melted

For the Cheesecake Batter:

• Cream Cheese: 907 grams (4 packages of 8 oz.), softened
• Brown Sugar: 1 cup (200 grams)
• Granulated Sugar: 1/4 cup (50 grams)
• Sour Cream: 1/2 cup (120 grams)
• Biscoff Cookie Butter: 1 cup (240 grams)
• Vanilla Extract: 1 tablespoon
• Salt: 1/4 teaspoon
• Large Eggs: 4, at room temperature

For Decorating:

• Biscoff Spread: 1/2 cup, melted
• Biscoff Cookies: 1/4 cup, crumbled

How to Make Biscoff Cheesecake

Step 1: Prepare the Biscoff Crust

1. Crush the Cookies: Use a food processor to crush the Biscoff cookies into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
2. Mix with Butter: In a bowl, combine the cookie crumbs with melted butter until evenly moistened.
3. Press into Pan: Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to compact it firmly.
4. Chill: Place the crust in the refrigerator while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
3. Add Sugars: Add the brown sugar and granulated sugar. Beat until fully incorporated and smooth.
4. Mix in Wet Ingredients: Add sour cream, Biscoff cookie butter, vanilla extract, and salt. Beat until combined, scraping down the sides of the bowl as needed.
5. Add Eggs: Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can introduce too much air and cause cracks.

Step 3: Assemble and Bake

1. Pour the Filling: Pour the cheesecake batter over the chilled crust, smoothing the top with a spatula.
2. Prepare the Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
3. Bake: Bake the cheesecake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
4. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
5. Refrigerate: Remove the cheesecake from the water bath, discard the foil, and refrigerate for at least 6 hours or overnight.

Step 4: Decorate

1. Melt the Biscoff Spread: Heat the Biscoff spread in the microwave for 15-20 seconds until pourable.
2. Add Toppings: Drizzle the melted spread over the chilled cheesecake. Sprinkle with crumbled Biscoff cookies for extra crunch and presentation.

Serving Suggestions

• Serve chilled for the best texture and flavor.
• Pair with whipped cream or fresh fruit like strawberries for a refreshing balance.
• A hot cup of coffee or tea complements the caramel notes of the cheesecake beautifully.

Storage Tips

• Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezer: You can freeze the cheesecake (without toppings) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.

Pro Tips for Success

• Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature for a smoother batter.
• Don’t Overmix: Mix the batter gently to avoid incorporating too much air, which can cause cracks during baking.
• Use a Water Bath: This helps maintain an even temperature, preventing cracks and ensuring a creamy texture.
• Decorate Before Serving: Add toppings just before serving to keep them fresh and crisp.

Nutrition Information (Per Serving)

Serving Size	Calories	Fat	Carbohydrates	Protein
1 Slice	~450	32g	36g	7g

Biscoff Cheesecake FAQs

Can I make this cheesecake without a water bath?

Yes, but the water bath helps ensure even baking and prevents cracks. If skipping the water bath, bake at a slightly lower temperature and keep an eye on the cheesecake to avoid overbaking.

Can I use a different cookie for the crust?

Absolutely! Graham crackers, Oreos, or digestive biscuits can work as alternatives, but the signature Biscoff flavor comes from using the cookies in the crust.

What’s the best way to slice the cheesecake?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.