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Biscoff Cheesecake Recipe

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★★★★

4 from 31 reviews

This luscious Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the addictive flavor of Biscoff spread and cookies. Featuring a buttery Biscoff biscuit crust, a smooth and fluffy cream cheese filling swirled with Biscoff spread, and topped with warm Biscoff spread and crunchy cookies, it’s an indulgent dessert perfect for special occasions and Biscoff lovers alike.

Ingredients

Scale

Crust

  • 250 grams Biscoff biscuits
  • 75 grams unsalted butter, melted

Cheesecake Filling

  • 1000 grams cream cheese, softened
  • 150 grams granulated sugar
  • 150 grams brown sugar
  • 150 grams sour cream
  • 2 tablespoons vanilla paste
  • 200 grams Biscoff spread
  • 3 large eggs
  • 2 large egg yolks

Topping

  • 150 grams Biscoff spread, warmed
  • 8 Biscoff biscuits, for garnish
  • Optional whipped cream, for serving

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 175°C (350°F). Line the bottom of an 8- or 9-inch springform pan with parchment paper, then wrap two layers of foil around the base to prevent leaks. Set aside.
  2. Make the Crust: Crush the Biscoff biscuits finely using a food processor or rolling pin. Transfer to a bowl and mix with the melted butter until the crumbs resemble wet sand. Press this mixture firmly into the bottom and up the sides of the springform pan. Bake the crust for 8-10 minutes, then set aside. Reduce oven temperature to 165°C (325°F).
  3. Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and free of lumps. Scrape down the sides and bottom of the bowl, then add granulated and brown sugars. Beat again until the mixture is thick, smooth, and fluffy.
  4. Add Flavorings: Incorporate the sour cream, vanilla paste, and 200 grams of Biscoff spread by mixing gently by hand until smooth. Scrape the bowl again, then add eggs and yolks one at a time, mixing just until fully blended after each addition.
  5. Assemble and Bake: Pour the batter over the baked crust in the springform pan. Place this pan inside a larger 10- or 12-inch baking pan wrapped in foil. Place both pans into an even larger roasting pan and pour hot water into the roasting pan to create a water bath. Carefully place all pans in the oven and bake for 60 minutes.
  6. Cool Gradually: Once baking is complete, turn the oven off and crack the door open a few inches to allow the cheesecake to cool slowly inside for 60 minutes. Then, remove from the oven and let it cool for an additional 60 minutes at room temperature.
  7. Chill: Cover the cheesecake and refrigerate for at least 8 hours or overnight to set properly.
  8. Serve: When ready, warm the remaining 150 grams of Biscoff spread and drizzle over the top of the cheesecake. Garnish with whipped cream and Biscoff biscuits if desired. Slice, serve, and enjoy!

Notes

  • Using a water bath ensures gentle, even baking, preventing cracks and promoting a silky texture.
  • Wrap the springform pan base with foil carefully to avoid leaks during the water bath baking.
  • For best results, let the cheesecake chill overnight to develop flavor and firmness.
  • Warming the Biscoff spread makes it easier to drizzle and adds a luxurious finishing touch.
  • Store leftovers covered in the refrigerator and consume within 3-4 days.

Keywords: Biscoff Cheesecake, Biscoff Dessert, Cream Cheese Dessert, Cheesecake Recipe, No-Bake Biscoff, Biscoff Spread, Biscoff Cookies, Easy Cheesecake

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