Biscoff Cheesecake Recipe

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If you’re a fan of irresistibly creamy desserts with a flavorful twist, then you are going to adore this Biscoff Cheesecake Recipe. Imagine a luscious, velvety cheesecake bursting with the warm, spiced flavor of biscoff cookies and cookie butter, all nestled on a crunchy biscoff crust. It’s the perfect balance of sweet and slightly caramelized notes, creating a treat that’s both comforting and delightfully indulgent. This cheesecake has quickly become one of my absolute favorites to share with friends and family, and I’m excited to walk you through every step of making this showstopper classic in your own kitchen.

Ingredients You’ll Need

Making this Biscoff Cheesecake Recipe is easier than you might think because it relies on simple ingredients that come together beautifully to deliver stunning taste, texture, and color. Each element plays a starring role, from the buttery crust to the creamy filling and the rich biscoff cookie butter that truly defines this dessert’s character.

• 250 grams biscoff cookies: The base of the crust and the star flavor, crushed into fine crumbs for perfect texture.
• 1/3 cup unsalted butter (75 grams): Melts into the biscoff crumbs to create a golden, buttery crust that holds everything together.
• 907 grams cream cheese (softened): Provides the rich, creamy foundation of the cheesecake; make sure it’s at room temperature for smooth mixing.
• 1 cup brown sugar (200 grams): Adds warmth and a subtle molasses depth to the filling.
• 1/4 cup granulated sugar (50 grams): Balances the sweetness and helps with texture.
• 1/2 cup sour cream (120 grams): Brings a gentle tang and silkiness to the cheesecake batter.
• 1 cup biscoff cookie butter (240 grams): The ingredient that infuses the cheesecake with its signature biscoff spice and richness.
• 1 tbsp vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
• 1/4 tsp salt: Balances sweetness and deepens flavor.
• 4 large eggs (room temperature): Bind the ingredients and give structure to the cheesecake while keeping it tender.
• 1/2 cup biscoff spread: Used as a luscious topping to finish the cheesecake with extra flavor and shine.
• 1/4 cup biscoff cookies (crumbled): Adds a delightful crunch as a garnish around the edges.

How to Make Biscoff Cheesecake Recipe

Step 1: Prepare the Biscoff Crust

Start by heating your oven to 325 degrees Fahrenheit. Crush the biscoff cookies in a food processor until you get fine crumbs—this will give your crust that perfect firmness without being too dense. Melt the unsalted butter gently and mix it thoroughly with the crumbs, pressing the mixture firmly and evenly into the bottom of an 8” or 9” deep cheesecake pan. Pop the crust into the oven for about 10 minutes to set, then let it cool completely before moving on. Don’t forget to grease the exposed sides of your pan afterward to ensure your cheesecake releases smoothly later on.

Step 2: Mix the Creamy Biscoff Cheesecake Batter

Next comes the magic of the cheesecake filling. Beat the softened cream cheese for a good three minutes until it’s super smooth and creamy. Then add both the brown and granulated sugars and keep mixing to combine everything evenly. To keep things silky, scrape the bowl often to avoid lumps. Incorporate the sour cream and biscoff cookie butter next, mixing until beautifully combined. Stir in vanilla extract and a pinch of salt to elevate those flavors. Now it’s time to add the eggs one by one, mixing gently just until each egg is fully incorporated to avoid overworking the batter, which can lead to cracks. Pour this luscious mixture onto your cooled crust—remember that greased pan sides help keep everything intact during baking.

Step 3: Bake the Cheesecake Using a Water Bath

Wrap the bottom of your cheesecake pan tightly with foil to protect it from water. Place it inside a larger roasting pan and carefully add hot water around it to create a water bath. This technique helps bake the cheesecake gently and evenly, preventing cracks and drying. Bake your cheesecake at 325 degrees Fahrenheit for about 60 to 70 minutes. You’ll know it’s done when the center slightly jiggles while the edges look set. Once baked, turn off the oven and let the cheesecake sit inside for an additional hour—this slow cooling keeps the texture flawless. Finally, chill it in the fridge for at least six hours or overnight to fully set.

Step 4: Decorate Your Biscoff Cheesecake

For the finishing touch, melt the biscoff cookie butter briefly in the microwave until it’s pourable, then spread it lovingly over the top of your cheesecake with a spatula. Sprinkle crumbled biscoff cookies around the edges to add a playful crunch and that beautiful rustic look that makes this cheesecake irresistible. Now it’s ready for your next celebration or cozy night in!

How to Serve Biscoff Cheesecake Recipe

Garnishes

Simple garnishes can elevate your Biscoff Cheesecake Recipe to something truly breathtaking. Fresh whipped cream is always a winner, balancing the richness with airy lightness. For an extra touch, add a sprinkle of crushed biscoff cookies or a drizzle of extra cookie butter on each slice—these little details make every bite even more festive and delightful.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries or strawberries, which add a bright contrast to the warm spices. A scoop of vanilla or cinnamon ice cream on the side is also a dreamy partner, turning your dessert into a full-fledged indulgence experience. If you want to go savory, a lightly brewed cup of spiced chai or a smooth coffee can complement the flavors amazingly well.

Creative Ways to Present

Presentation is part of the fun when serving your Biscoff Cheesecake Recipe. Try slicing individual mini cheesecakes or cheesecake cups layered with extra biscoff cookie crumbs and a dollop of whipped cream for a playful twist. Another idea is to serve it as a layered trifle with whipped cream and crushed cookies in a clear glass to show off all the layers—the biscoff theme shines through in any form!

Make Ahead and Storage

Storing Leftovers

Leftover Biscoff Cheesecake should be tightly wrapped or kept in an airtight container in the refrigerator. It will stay fresh and creamy for up to five days. This gives you plenty of time to enjoy your dessert without worrying about it drying out or losing flavor.

Freezing

This cheesecake freezes wonderfully if you want to save some for later. Wrap the entire cake or individual slices well with plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Frozen Biscoff Cheesecake Recipe portions can last up to two months. When ready to enjoy, thaw overnight in the fridge to maintain that luscious creamy texture.

Reheating

Since cheesecake is best served chilled, reheating is generally not recommended, but if you prefer it slightly warmer, allow the slice to sit at room temperature for about 20 to 30 minutes. Avoid microwaving as it can change the texture and cause separation. Simply letting it come to temperature naturally preserves the perfect mouthfeel.

FAQs

Can I use a springform pan for this Biscoff Cheesecake Recipe?

Absolutely! A deep 8” or 9” springform pan is ideal as it allows the cheesecake to cook evenly and makes removing the cake much easier without damaging its beautiful crust or shape.

What makes the water bath so important when baking this cheesecake?

The water bath creates a moist, gentle heat environment that helps prevent cracks by keeping the cheesecake from baking too quickly or drying out, ensuring that signature smooth, creamy texture.

Can I substitute biscoff cookie butter with regular peanut butter?

While peanut butter offers a different flavor profile, it lacks the characteristic caramel, cinnamon-like spice of biscoff that defines this recipe, so swapping will change the taste significantly. For the authentic Biscoff Cheesecake Recipe experience, stick with biscoff cookie butter.

Do I have to bake the crust separately?

Yes, baking the crust first helps it set firmly so it doesn’t get soggy under the creamy filling. It also brings out that toasty biscoff flavor that forms the foundation of this cheesecake’s charm.

How long does it take before I can eat the cheesecake?

Although baking time is about 1 hour and 10 minutes plus 1 hour resting in the oven, the cheesecake needs at least 6 hours of chilling in the fridge—overnight is best—to achieve the perfect set and texture.

Final Thoughts

Trust me when I say this Biscoff Cheesecake Recipe is an absolute game-changer for anyone who loves inviting a cozy, spiced sweetness into their desserts. With its buttery crust, silky filling, and those delightful biscoff flavors throughout, it’s the kind of treat that brings smiles at any table. Whether you’re baking for a special occasion or just because, I can’t wait for you to try it and fall in love just like I did!

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