Biscoff Cheesecake Recipe

If you love the rich, caramelized flavor of Biscoff cookies, you’ll absolutely adore this Biscoff Cheesecake. Made with a buttery Biscoff cookie crust, a creamy cheesecake filling laced with cookie butter, and topped with even more Biscoff spread and cookie crumbles, this dessert is an indulgent treat for any occasion. The combination of the smooth cheesecake with the spiced, caramel-like Biscoff flavor is absolutely irresistible!

Follow along to learn how to create this stunning and delicious Biscoff Cheesecake from scratch.

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What is Biscoff Cheesecake?

Biscoff Cheesecake is a luscious and creamy cheesecake infused with the iconic spiced caramel flavor of Biscoff cookies and cookie butter. It features a buttery crust made from crushed Biscoff cookies, a velvety cheesecake filling blended with cookie butter, and a rich topping of melted Biscoff spread. The cheesecake is then decorated with extra Biscoff cookies for an added crunch and flavor. The result is a dessert that’s sweet, spiced, and decadent, with the signature caramelized taste of Biscoff in every bite.

This cheesecake is perfect for those who love rich, buttery flavors and want a unique twist on the traditional cheesecake.

Ingredients List for Biscoff Cheesecake

For the Biscoff Cookie Crust:

• 2 cups Biscoff cookies, crushed (about 30 cookies)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup Biscoff cookie butter spread
• ½ cup sour cream
• 3 large eggs

For the Topping:

• ½ cup Biscoff cookie butter spread, melted
• Crushed Biscoff cookies (for decoration)

With these ingredients, you’ll create a rich and indulgent cheesecake with layers of Biscoff flavor in the crust, the filling, and the topping.

Substitutions and Variations

Want to customize your Biscoff Cheesecake or try some variations? Here are a few ideas:

• Gluten-Free Version: Use gluten-free Biscoff-style cookies (such as Schär Speculoos Cookies) and gluten-free ingredients for the crust to make this cheesecake gluten-free.
• Vegan Cheesecake: Use dairy-free cream cheese, vegan butter, and flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water = 1 egg) for a vegan version.
• Add Chocolate: Swirl in some melted chocolate or drizzle chocolate ganache over the top for a Biscoff-chocolate combo.
• Nut Butter Twist: Swap out some of the Biscoff spread for peanut butter or almond butter for a nutty variation.
• No-Bake Cheesecake: If you prefer a no-bake version, skip the eggs and bake step, and let the cheesecake set in the fridge for a few hours.

Step-by-Step Cooking Instructions

Ready to make your own indulgent Biscoff Cheesecake? Follow these step-by-step instructions for a perfect result every time.

Step 1: Prepare the Biscoff Cookie Crust

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix the crushed Biscoff cookies with the melted butter until well combined.
3. Press the cookie mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
4. Bake the crust for 8-10 minutes, then set it aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
2. Add the Biscoff cookie butter and continue beating until fully incorporated.
3. Mix in the sour cream and vanilla extract, blending until smooth.
4. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can cause the cheesecake to crack during baking.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the pre-baked Biscoff crust and smooth the top with a spatula.
2. Tap the pan gently on the counter to remove any air bubbles and ensure the filling is evenly distributed.

Step 4: Bake the Cheesecake

1. Wrap the bottom of the springform pan in aluminum foil and place it in a large roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
3. Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is just slightly jiggly when the pan is gently shaken.
4. Turn off the oven and leave the cheesecake inside with the door cracked for about 1 hour to cool gradually.

Step 5: Chill the Cheesecake

1. After the cheesecake has cooled in the oven, remove it from the water bath and let it cool to room temperature on a wire rack.
2. Once the cheesecake is at room temperature, cover it and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.

Step 6: Top the Cheesecake

1. Once the cheesecake is fully chilled, melt ½ cup of Biscoff cookie butter spread in the microwave for about 30 seconds or until it’s pourable.
2. Pour the melted Biscoff spread over the top of the cheesecake and smooth it out with a spatula.
3. Decorate with crushed Biscoff cookies around the edges or sprinkle them over the top for added texture.

How to Cook Biscoff Cheesecake: A Step-by-Step Guide

1. Prepare the Crust: Crush Biscoff cookies, mix with melted butter, and press into a springform pan for a deliciously spiced base.
2. Mix the Cheesecake Filling: Beat cream cheese, sugar, and Biscoff spread until creamy, then mix in sour cream and eggs.
3. Bake in a Water Bath: Use a water bath to ensure even baking and a crack-free cheesecake.
4. Chill the Cheesecake: Allow the cheesecake to set in the fridge for at least 4 hours or overnight for the best texture.
5. Top with Biscoff Spread: Drizzle melted Biscoff cookie butter over the chilled cheesecake and decorate with crushed cookies.

Common Mistakes to Avoid

1. Overmixing the Batter: Overmixing the cheesecake filling, especially after adding the eggs, can cause the cheesecake to rise and crack as it cools. Mix just until the ingredients are combined.
2. Skipping the Water Bath: A water bath helps the cheesecake bake evenly and prevents cracks. Skipping this step can lead to uneven baking and cracks on the surface.
3. Not Letting the Cheesecake Chill Fully: Cheesecake needs plenty of time to set properly. Make sure to chill the cheesecake for at least 4 hours, preferably overnight, before serving.
4. Opening the Oven Door During Baking: Opening the oven door too often can cause the cheesecake to crack due to sudden temperature changes. Let the cheesecake bake uninterrupted.

Serving and Presentation Tips

This Biscoff Cheesecake is so visually stunning and delicious on its own, but here are some extra touches to take it to the next level when serving.

How to Serve Biscoff Cheesecake

1. Slice with a Warm Knife: Dip a sharp knife in hot water, wipe it dry, and then slice the cheesecake for clean, even slices.
2. Serve Chilled: For the best texture, serve the cheesecake chilled straight from the fridge.
3. Add Whipped Cream: Top each slice with a dollop of whipped cream for extra creaminess.

Presentation Ideas for Biscoff Cheesecake

• Crushed Biscoff Cookie Border: Decorate the edge of the cheesecake with crushed Biscoff cookies or cookie halves for a lovely crunch and visual appeal.
• Drizzle Extra Cookie Butter: Drizzle extra melted Biscoff spread over each slice before serving for an extra burst of flavor.
• Candied Pecans: Add candied pecans or walnuts around the edges for extra texture and flavor contrast.

Biscoff Cheesecake Recipe Tips

1. Use Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature before mixing. This helps create a smooth, lump-free cheesecake filling.
2. Check for Doneness: The center of the cheesecake should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.
3. Chill Overnight: For the best flavor and texture, let the cheesecake chill in the refrigerator overnight before serving.

Frequently Asked Questions (FAQs)

1. Can I use a different type of cookie for the crust?

Yes! While Biscoff cookies provide that signature spiced, caramel flavor, you can substitute graham crackers, digestive biscuits, or even Oreos for the crust if you prefer.

2. How do I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months.

3. Can I make this cheesecake without a water bath?

Yes, but the water bath helps prevent cracks and ensures an even bake. If you choose not to use a water bath, place a pan of water on the rack below the cheesecake instead to create steam.

4. How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overmixing the batter after adding the eggs, use a water bath, and allow the cheesecake to cool gradually in the oven before refrigerating.

5. Can I make this cheesecake ahead of time?

Absolutely! Biscoff Cheesecake is a great make-ahead dessert. It can be made 1-2 days in advance and stored in the fridge until ready to serve.

Conclusion

This Biscoff Cheesecake is a rich, creamy, and indulgent dessert that brings the beloved flavors of Biscoff cookies and cookie butter into a show-stopping cheesecake. From the buttery Biscoff cookie crust to the luscious Biscoff-infused cheesecake filling, and the smooth Biscoff topping, every bite is full of irresistible caramelized goodness. Follow this recipe to create a cheesecake that’s perfect for any occasion, whether it’s a family gathering, holiday dessert, or just a special treat for yourself. Enjoy!

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