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 oven to 350℉. (Optional) Line the bottom of a 9-inch springform pan with a cake board or foil for easy removal.

Step 2: In a food processor, pulse Biscoff cookies to your preferred texture. Combine the ground cookies with melted butter and ¼ teaspoon salt, mixing well.

Step 3: Press the cookie mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes until set. Remove and let cool while reducing oven temperature to 325℉.

Step 4: In a stand mixer with paddle attachment, beat cream cheese on low speed until smooth, about 5 minutes. Scrape the bowl as needed.

Step 5: Add brown sugar and ½ teaspoon salt; mix on medium speed until combined, about 3 minutes. Mix in ¾ cup Biscoff spread until evenly incorporated.

Step 6: With mixer on low, add eggs one at a time, fully blending each before adding the next. Scrape down sides as needed.

Step 7: Add sour cream, heavy cream, and vanilla extract; mix on low until batter is smooth and uniform.

Step 8: Wrap the cooled springform pan with heavy-duty foil to prevent water seepage.

Step 9: Bring 6-8 cups of water to a boil.

Step 10: Pour cheesecake filling into the prepared pan, smoothing it with a spatula. Place the pan into a large roasting pan.

Step 11: Pour boiling water into the roasting pan to reach halfway up the sides of the springform pan.

Step 12: Bake for 60 minutes at 325℉.

Step 13: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 45-60 minutes.

Step 14: Remove the springform pan from the water bath and let it cool to room temperature, about 30 minutes. Refrigerate until fully chilled.

Step 15: For the topping, microwave ½ cup Biscoff spread in short intervals until melted and smooth.

Step 16: Pour melted spread over the chilled cheesecake and spread evenly. Garnish edges with chopped Biscoff cookies.

Step 17: Chill the cheesecake for at least 15 minutes before serving to set the topping.

Tips & Variations

Use a cake board inside the springform pan to make removing the cheesecake easier and cleaner.

For a less intense Biscoff flavor, reduce the amount of Biscoff spread in the filling by a quarter cup.

Try adding a sprinkle of flaky sea salt on top of the Biscoff spread for a salty-sweet twist.

To avoid cracks, do not overmix the batter and allow the cheesecake to cool gradually in the oven.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

While peanut butter will change the flavor, you can substitute it if you prefer a nutty taste. However, it won’t replicate the distinctive caramelized spice flavor of Biscoff.

How do I prevent cracks in my cheesecake?

To avoid cracks, mix the batter gently without overbeating, bake in a water bath to maintain moisture, and allow the cheesecake to cool slowly in the oven with the door slightly ajar before chilling.