Description
Indulge in this rich and creamy Biscoff Cheesecake featuring a buttery Biscoff cookie crust and a luscious Biscoff spread-infused cream cheese filling. Finished with a silky layer of melted Biscoff spread and a sprinkle of crushed Biscoff cookies for added texture, this cheesecake is a delightful treat perfect for dessert lovers and fans of the iconic cookie butter flavor.
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
- Preheat and Prepare Pan: Preheat your oven to 350℉. Optionally, line the bottom of a 9-inch springform pan with a cake board or foil to ensure easy un-molding and removal of the cheesecake.
- Make Crust: In a food processor, pulse Biscoff cookies to your preferred texture. Combine ground cookies with kosher salt and melted butter until fully mixed. Press the mixture evenly into the bottom of the prepared springform pan using a tamper or flat-bottomed cup.
- Bake Crust: Bake the crust in the oven for 8-10 minutes until set, then remove and let it cool. Reduce oven temperature to 325℉.
- Prepare Filling: Using a stand mixer with a paddle attachment, beat the cream cheese on low speed until smooth, about 5 minutes, scraping sides as needed. Add brown sugar and salt, mixing on medium speed for 3 minutes. Incorporate the Biscoff spread, mixing for about 1 minute until evenly combined.
- Add Eggs and Creams: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Then add sour cream, heavy cream, and vanilla extract, mixing until the batter is smooth and homogenous with no white streaks.
- Prepare Water Bath: Wrap the springform pan with two to three layers of heavy-duty foil to prevent water seepage. Bring 6-8 cups of water to a boil in a large pot or kettle.
- Assemble Cheesecake: Pour the filling into the prepared pan, smoothing it with a spatula or back of a spoon. Place the springform pan into a large roasting pan and pour boiling water into the roasting pan until it reaches about 1½ inches up the sides of the springform pan.
- Bake Cheesecake: Bake in the preheated 325℉ oven for 60 minutes.
- Cool Gradually: Turn off the oven and crack the door slightly open to let the cheesecake cool slowly inside the oven for 45-60 minutes. If needed, prop the door open with a wooden spoon.
- Room Temperature and Refrigerate: Remove the cheesecake from the water bath and let it sit at room temperature for about 30 minutes. Then refrigerate the cheesecake until fully chilled and firm.
- Prepare Topping: Warm the remaining Biscoff spread in the microwave in 10-second intervals until melted and smooth.
- Top Cheesecake: Pour the melted Biscoff spread evenly over the chilled cheesecake, smoothing the top with a spatula or back of a spoon. Garnish the edges with roughly chopped Biscoff cookies.
- Set and Serve: Chill the finished cheesecake in the refrigerator for an additional 15 minutes to set the topping before serving.
Notes
- Room temperature ingredients ensure a smooth and creamy cheesecake batter.
- Wrapping the springform pan in multiple layers of foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
- The water bath helps the cheesecake cook gently, preventing cracks and ensuring a creamy texture.
- Letting the cheesecake cool gradually in the oven helps avoid cracking on the surface.
- The topping can be customized by adding whipped cream or fresh berries if desired.
- Store the cheesecake covered in the refrigerator for up to 5 days.
- For best slicing results, chill the cheesecake thoroughly before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff Cheesecake, Cookie Butter Cheesecake, Biscoff Recipe, Cream Cheese Dessert, Water Bath Cheesecake, No Crack Cheesecake
