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Biscoff Cheesecake Recipe

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3.8 from 13 reviews

This Biscoff Cheesecake combines a rich, creamy cheesecake base with the irresistible flavor of Biscoff cookies and cookie butter. Featuring a crunchy Biscoff cookie crust, a smooth cheesecake filling infused with brown sugar and sour cream, and finished with a luscious Biscoff cookie butter topping and cookie crumb garnish, this dessert is a decadent treat perfect for any special occasion.

  • Total Time: 2 hours 40 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 250 grams Biscoff cookies (1 package of Biscoff cookies)
  • 1/3 cup unsalted butter (75 grams), melted

Cheesecake Batter

  • 907 grams cream cheese, softened (4 packages of 8 oz.)
  • 1 cup brown sugar (200 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup sour cream (120 grams)
  • 1 cup Biscoff cookie butter (240 grams)
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs, room temperature

Decoration

  • 1/2 cup Biscoff cookie butter
  • 1/4 cup Biscoff cookies, crumbled

Instructions

  1. Biscoff Crust Preparation: Preheat your oven to 325ºF (163ºC). Place the Biscoff cookies into a food processor and pulse until you achieve fine crumbs. Melt the unsalted butter and combine it thoroughly with the cookie crumbs. Press this mixture evenly into the bottom of an 8 or 9-inch deep cheesecake pan, ensuring a firm, even crust. Bake for 10 minutes, then remove from the oven and let it cool. Once cooled, lightly grease the exposed sides of the pan with oil spray or a brush of neutral oil to prevent sticking.
  2. Cheesecake Batter Mixing: In a large mixing bowl, beat the softened cream cheese on medium speed for 3 minutes until creamy and smooth. Gradually add the brown sugar and granulated sugar, continuing to beat for another 2 minutes. Scrape down the sides of the bowl to ensure an even mix, then beat an additional 30 seconds. Add the sour cream and 1 cup Biscoff cookie butter, and mix until well combined, scraping the bowl as needed. Incorporate the vanilla extract and salt, mixing gently. To avoid lumps, frequently scrape the sides during mixing. Add the eggs one at a time, mixing just until each egg is incorporated before adding the next, being careful not to overmix to prevent cracking during baking.
  3. Assembly and Baking: Pour the cheesecake batter over the cooled crust in the prepared pan. If necessary, spray the sides of the pan with oil beforehand to prevent sticking. Wrap the bottom of the pan with several layers of aluminum foil to prevent water from seeping in. Place the cheesecake pan into a larger roasting pan and pour hot water into the outer pan to create a water bath — this helps maintain even cooking and prevents cracking. Bake in the preheated oven at 325ºF for 60 to 70 minutes. The cheesecake is done when the edges are set, and the center jiggles slightly when gently shaken.
  4. Cooling and Chilling: After baking, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove it from the oven and place the cheesecake in the refrigerator for at least 6 hours, preferably overnight, to fully set and develop flavor.
  5. Decoration: Melt 1/2 cup of Biscoff cookie butter in the microwave for a few seconds until it becomes runny. Drizzle and spread the melted cookie butter evenly over the chilled cheesecake surface using a spatula. Finally, sprinkle the crumbled Biscoff cookies around the edge of the cheesecake for added texture and garnish.

Notes

  • Use room temperature eggs to ensure smooth incorporation and prevent curdling.
  • Do not overmix after adding eggs to avoid cracking during baking.
  • Wrapping the pan with foil before the water bath is crucial to prevent water from leaking into the cheesecake.
  • Allow the cheesecake to chill thoroughly for best texture and flavor.
  • The water bath is essential to achieve a creamy, crack-free cheesecake.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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