Introduction

This Biscoff Cheesecake is a creamy, indulgent dessert featuring the beloved caramelized flavor of Biscoff cookies and spread. With a crunchy cookie crust and a smooth, rich filling, it’s perfect for special occasions or anytime you crave something sweet and comforting.

Biscoff Cheesecake Recipe - Recipe Image

Ingredients

32 pieces Biscoff cookies (252 g)
5 Tablespoons unsalted butter (70 g), melted
¼ teaspoon kosher salt
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
½ cup Biscoff spread (120 g) for topping
Roughly chopped Biscoff cookies, as needed for garnish

Instructions

Step 1: Preheat the oven to 350℉. Line the bottom of a 9-inch springform pan with a cake board or foil to help with easy removal if desired.
Step 2: In a food processor, pulse Biscoff cookies to your preferred texture—fine or roughly ground. Stir the ground cookies with salt and melted butter until evenly combined.
Step 3: Press the cookie mixture firmly into the bottom of the prepared springform pan to create an even crust layer. Bake for 8–10 minutes until set. Remove from oven and let cool. Lower the oven temperature to 325℉.
Step 4: 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 bowl sides as needed.
Step 5: Add the brown sugar and salt, mixing on medium speed until combined, about 3 minutes. Mix in ¾ cup Biscoff spread until fully incorporated.
Step 6: With the mixer on low, add eggs one at a time, ensuring each is mixed in before adding the next. Scrape the bowl as needed.
Step 7: Add sour cream, heavy cream, and vanilla extract. Mix on low speed until the batter is smooth and uniform with no white streaks.
Step 8: Wrap the cooled springform pan tightly in heavy-duty foil, using multiple layers to prevent water from seeping in during the water bath.
Step 9: Bring 6–8 cups of water to a boil for the water bath. Pour the cheesecake filling into the foil-wrapped pan and smooth the top.
Step 10: Place the springform pan in a large roasting pan. Pour the boiling water into the roasting pan until it reaches about 1½ inches up the side of the springform pan. Carefully transfer to the oven’s center rack.
Step 11: Bake the cheesecake for 60 minutes. Then turn off the oven and crack the oven door slightly, allowing the cheesecake to cool slowly for 45–60 minutes to prevent cracking.
Step 12: Remove the roasting pan from the oven and take the springform pan out of the water bath. Let the cheesecake rest at room temperature until completely cool, about 30 minutes. Refrigerate until ready to serve.
Step 13: For the topping, microwave ½ cup Biscoff spread in 10-second intervals until smooth and meltable. Pour over the chilled cheesecake and spread evenly.
Step 14: Garnish the edges with roughly chopped Biscoff cookies. Chill the cheesecake for an additional 15 minutes to let the topping set before serving.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
To get a smoother crust, pulse the cookies until finely ground; for a crunchier texture, pulse coarsely.
Make sure all dairy ingredients and eggs are at room temperature to avoid lumps in the batter.
If you don’t have a springform pan, you can bake this in a soufflé or cake pan lined generously with parchment paper for easier removal.
For an even richer topping, swirl some melted chocolate with the Biscoff spread before pouring it over the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it wrapped tightly with plastic wrap or in an airtight container to maintain freshness. When ready to serve, let sit at room temperature for about 20 minutes or microwave gently for 10–15 seconds if you prefer it slightly softened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance. Keep it refrigerated and add the topping just before serving for best texture.

What can I use if I don’t have Biscoff spread?

You can substitute with cookie butter from similar brands or try creamy peanut butter for a different but delicious flavor twist.

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 750 reviews

This luscious Biscoff Cheesecake combines a buttery Biscoff cookie crust with a creamy, rich cheesecake filling infused with Biscoff cookie butter. Baked in a water bath for a smooth texture and topped with a melted Biscoff spread glaze and crushed cookies, this dessert is the perfect indulgence for cookie and cheesecake lovers alike.

Author: Daniel
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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 ensure easy removal of the cake later. In a food processor, pulse the Biscoff cookies to your desired consistency—fine, roughly ground, or crushed. Combine the ground cookies with salt and melted butter, mixing until fully incorporated. Transfer this mixture to the bottom of the prepared springform pan and press it evenly using a tamper or flat-bottomed cup to form the crust.
Bake the crust: Bake the crust in the preheated oven for 8-10 minutes until it’s set. Remove from the oven and let it cool while you prepare the filling. Lower the oven temperature to 325℉.
Make the filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for about 5 minutes until smooth. Scrape down the sides as needed. Add the brown sugar and salt, mixing on medium speed for 3 minutes until well combined. Add ¾ cup Biscoff spread and mix on medium until evenly distributed. With the mixer running on low, add eggs one at a time, ensuring each is fully incorporated before the next. Scrape down the sides again if needed. Add sour cream, heavy cream, and vanilla extract, mixing on low speed until the batter is homogeneous with no visible streaks.
Prepare for baking in water bath: Wrap the cooled springform pan with two or three layers of heavy-duty foil to prevent water from leaking in. Set aside. Bring 6-8 cups of water to a boil, making sure you have enough to submerge 1½ inches of the springform pan during baking.
Assemble and bake the cheesecake: Pour the cheesecake batter into the wrapped springform pan, spreading it evenly with a mini offset spatula or the back of a spoon. Place this pan in the center of a large roasting pan. Transfer the roasting pan to the middle rack of the 325℉ oven. Carefully pour boiling water into the roasting pan until the water reaches about 1½ inches up the side of the springform pan. Bake for 60 minutes.
Cool the cheesecake: After baking, turn off the oven and crack the oven door open slightly to allow gradual cooling for 45-60 minutes. If the oven door won’t stay open by itself, prop it with a wooden spoon. Then, remove the roasting pan and take the springform pan out of the water bath. Let the cheesecake cool completely to room temperature, about 30 minutes, before refrigerating until ready to serve.
Prepare the topping: Place ½ cup Biscoff spread in a microwave-safe bowl. Microwave in 10-second intervals, stirring between, until the spread is melted and smooth. Pour the melted spread evenly over the chilled cheesecake using a mini offset spatula or the back of a spoon. Garnish the edges with roughly chopped Biscoff cookies. Chill the cheesecake in the fridge for 15 minutes to set the topping before serving.

Notes

Using room temperature ingredients ensures a smooth, lump-free batter.
Wrapping the springform pan in foil is crucial to prevent water from leaking in during the water bath bake.
Slow cooling in the oven helps prevent cracks in the cheesecake.
Use a springform pan for easy removal of the cheesecake after baking.
You can adjust the crushed Biscoff cookie texture in the crust to personal preference.
Keep the cheesecake chilled until serving for the best texture and flavor.

Keywords: Biscoff cheesecake, cookie butter cheesecake, baked cheesecake, Biscoff dessert, creamy cheesecake recipe