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Best Biscoff Cheesecake Recipe

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4 from 12 reviews

This Best Biscoff Cheesecake Recipe is a luscious and creamy dessert that features a rich Biscoff cookie crust and a smooth cheesecake filling flavored with Biscoff spread. Topped with a melted Biscoff layer and crushed cookies, this indulgent cheesecake is baked in a water bath for a perfectly tender and velvety texture. Ideal for any special occasion, this cheesecake offers a delightful balance of caramelized cookie flavor and creamy richness.

Ingredients

Crust

  • 20 Biscoff cookies
  • ¼ cup (57g) unsalted butter, melted

Cheesecake Filling

  • 32 ounces (900g) full fat block cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 8 ounces (226g) full fat sour cream, at room temperature
  • 1 Tablespoon vanilla bean paste
  • 1 cup (256g) Biscoff spread
  • 4 large eggs, at room temperature

Topping

  • 6 Tablespoons (90g) Biscoff spread
  • 10 Biscoff cookies, crushed
  • Optional: Homemade whipped cream for serving

Instructions

  1. Prepare the Biscoff Cookie Crust: Preheat your oven to 325ºF (162ºC) and spray a 9″ springform pan with nonstick spray. In a food processor, crush 20 Biscoff cookies into fine crumbs. Transfer to a bowl, drizzle melted butter over the crumbs, and mix until fully moistened. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and allow to cool while making the filling.
  2. Make the Cheesecake Filling: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened cream cheese on medium-high for about 2 minutes until smooth. Add the granulated sugar and beat for another 2 minutes. Reduce mixer speed to low, then add the sour cream and vanilla bean paste and mix until combined. Add 1 cup Biscoff spread and mix on low until fully incorporated.
  3. Add Eggs: Add eggs one at a time, mixing on low speed after each addition just until blended. Make sure there are no yolk streaks. Gently fold the batter using a spatula to scrape any unmixed bits from the bowl’s sides and bottom. Your batter should be smooth and creamy.
  4. Assemble for Baking: Pour the batter over the cooled crust in the springform pan. Create a water bath by placing the 9″ pan into a slightly larger 10″ pan, then placing those both into an even larger 12″ pan or roasting pan. Carefully pour hot water into the outermost pan until it reaches halfway up the sides of the middle pan.
  5. Bake the Cheesecake: Transfer the entire setup carefully to the preheated oven. Bake for 1 hour 20 minutes to 1 hour 45 minutes, until the center jiggles slightly and reaches an internal temperature of 145ºF (63ºC). Turn off the oven and let the cheesecake cool inside the oven for 1 hour.
  6. Cool and Chill: Remove the springform pan from the water bath and outer pans, and allow to cool on a rack for 2 hours. Then cover tightly and refrigerate for at least 6 hours, preferably overnight.
  7. Prepare the Topping: Remove cheesecake from fridge. Gently loosen the crust from the pan sides and release the springform ring. Microwave 6 tablespoons Biscoff spread for 20-30 seconds until melted and pourable. Spread evenly over the top of the cheesecake with an offset spatula. Let it drip down the sides if desired for a decorative look.
  8. Add Final Touches: Sprinkle crushed Biscoff cookies on top and optionally add homemade whipped cream. Allow topping to set for at least 15 minutes before serving. Store leftovers covered in the refrigerator up to 5 days or freeze for up to 3 months.

Notes

  • Using room temperature ingredients ensures a smooth, lump-free batter.
  • Spraying the pan prevents sticking and makes releasing the cheesecake easier.
  • Be careful not to overmix eggs to avoid incorporating too much air which can cause cracks.
  • Water bath provides gentle, even heat to prevent cracking and produces a creamy texture.
  • Use a digital instant-read thermometer for perfect doneness.
  • Allow cheesecake to cool properly before chilling to avoid soggy crust.
  • Optional whipped cream topping complements the rich Biscoff flavor.
  • This cheesecake freezes well; thaw overnight in the refrigerator before serving.

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