Print

Biscoff Cheesecake** Recipe

Biscoff Cheesecake** Recipe
Print Recipe

★★★★★

4.8 from 29 reviews

Indulge in the creamy, irresistible goodness of this Biscoff Cheesecake. Made with a buttery Biscoff cookie crust, a luscious Biscoff cookie butter filling, and topped with more cookie butter and whipped cream, this decadent dessert is a Biscoff lover’s dream come true.

Ingredients

Scale

For the Biscoff crust:

  • 300g Biscoff cookies (about 25–30 cookies)
  • 115g unsalted butter, melted

For the Biscoff cheesecake filling:

  • 900g full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 4 large eggs, room temperature
  • 1 cup (226g) Biscoff cookie butter spread, melted and cooled
  • 1 tsp vanilla extract
  • 1/2 tsp salt

For the topping:

  • 1/2 cup (113g) Biscoff cookie butter spread, melted
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Crushed Biscoff cookies for garnish

Instructions

  1. Prepare the crust: Preheat the oven to 175°C (350°F). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a food processor, pulse the Biscoff cookies until they become fine crumbs. Pour in the melted butter and pulse until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes. Let cool completely on a wire rack.
  2. Make the filling: In a large bowl using a stand mixer or hand mixer, beat the softened cream cheese, granulated sugar, and brown sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix. Stir in the melted Biscoff cookie butter, vanilla extract, and salt until smooth.
  3. Bake the cheesecake: Pour the filling into the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath (bain-marie) helps prevent cracks. Bake for 60-75 minutes, or until the center is set but still has a slight wobble.
  4. Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling prevents cracking. Remove from the oven and the water bath. Run a thin knife around the edge of the pan to prevent the cheesecake from sticking as it shrinks. Let it cool to room temperature on a wire rack. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
  5. Add the topping: Once the cheesecake is chilled, melt the remaining Biscoff cookie butter for the drizzle. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Garnish and serve: Remove the cheesecake from the pan. Drizzle the melted Biscoff cookie butter over the top, letting it drip down the sides. Pipe or dollop the whipped cream around the edge and sprinkle with crushed Biscoff cookies. Serve immediately.

Notes

  • You can refrigerate any leftovers in an airtight container for up to 5 days.
  • For a cleaner slice, dip a sharp knife in hot water and wipe it clean between cuts.
  • Feel free to customize the topping with additional Biscoff cookies or a drizzle of chocolate sauce.

Nutrition

Keywords: Biscoff Cheesecake, Biscoff, Cheesecake, Dessert, Cookie Butter, Baking

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