Biscoff Cheesecake Recipe

If you're a fan of the irresistible spiced cookie flavor of Biscoff, this Biscoff Cheesecake is a dessert dream come true. Creamy, luscious cheesecake combined with the warm cinnamon and caramel notes of Biscoff cookies and spread, this recipe will impress anyone who tries it. Whether you’re making it for a special occasion or simply to satisfy your sweet tooth, this Biscoff Cheesecake is guaranteed to become a favorite. Read on for the step-by-step guide to creating this indulgent dessert, along with tips to ensure your cheesecake is smooth, creamy, and packed with Biscoff goodness!

What is Biscoff Cheesecake?

Biscoff Cheesecake is a rich and creamy dessert that incorporates the popular Biscoff cookies and Biscoff spread (a cookie butter made from the cookies) into both the crust and the filling. Biscoff cookies give the cheesecake a deep, spiced flavor, while the creamy Biscoff spread enhances the sweetness and adds a unique caramel flavor. Biscoff Cheesecake typically features a crushed Biscoff cookie crust, a cream cheese filling with Biscoff spread swirled in, and a decadent Biscoff topping for the ultimate cookie butter experience.

Ingredients List for Biscoff Cheesecake

For the Crust:

• 2 cups Biscoff cookie crumbs (about 30-32 cookies)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• ½ cup Biscoff spread (cookie butter)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ¼ cup heavy cream

For the Biscoff Topping:

• ½ cup Biscoff spread
• 2-3 tablespoons heavy cream (to thin the spread for drizzling)

For Garnishing (optional):

• Crushed Biscoff cookies
• Whipped cream
• Biscoff cookies (whole) for decoration

Why These Ingredients Work Together:

• The Biscoff cookies form the perfect crunchy and spiced base for the cheesecake.
• Cream cheese is the star of the filling, making it rich and creamy.
• Biscoff spread adds a deep, caramelized flavor with hints of cinnamon, bringing the cheesecake to life.
• Sour cream and heavy cream help to balance the sweetness while adding a silky texture.
• Vanilla extract enhances the overall flavor of the cheesecake.

Substitutions and Variations

Sometimes you might want to switch things up based on what you have available or dietary preferences. Here are some substitutions and variations to consider:

• Gluten-Free Version: Use gluten-free Biscoff-style cookies or graham crackers for the crust.
• Dairy-Free Option: Replace cream cheese with dairy-free alternatives like Tofutti or Kite Hill, and use a dairy-free version of sour cream and heavy cream.
• Chocolate Swirl Variation: Add melted chocolate to the cheesecake batter for a chocolate-Biscoff swirl or drizzle melted chocolate on top of the cheesecake.
• No-Bake Version: You can make a no-bake Biscoff cheesecake by omitting the eggs and heavy cream and adding gelatin or whipped cream to help the cheesecake set in the refrigerator.

Step-by-Step Cooking Instructions

Now that you’ve gathered your ingredients and considered any potential substitutions, it's time to start baking your delicious Biscoff Cheesecake!

1. Preheat the Oven and Prepare the Pan

• Preheat your oven to 325°F (163°C).
• Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with butter or non-stick spray. Wrap the outside of the pan with aluminum foil to prevent any leakage while baking in a water bath.

2. Make the Biscoff Cookie Crust

• In a food processor, pulse the Biscoff cookies until finely ground. If you don’t have a food processor, you can crush the cookies in a resealable plastic bag using a rolling pin.
• Transfer the cookie crumbs to a bowl and stir in the melted butter until the crumbs are evenly coated and resemble wet sand.
• Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or the bottom of a glass to create an even layer.
• Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

3. Prepare the Cheesecake Filling

• In a large bowl, beat the cream cheese on medium speed using a hand mixer or stand mixer until smooth and creamy (about 2-3 minutes).
• Add the granulated sugar and continue to mix until fully incorporated.
• Mix in the Biscoff spread and vanilla extract, blending until smooth and combined.
• Add the eggs, one at a time, mixing on low speed just until each egg is incorporated. Be careful not to over-mix, as this can cause the cheesecake to crack during baking.
• Finally, mix in the sour cream and heavy cream, scraping down the sides of the bowl to ensure everything is well combined and smooth.

4. Pour and Bake

• Pour the cheesecake filling over the cooled crust and smooth out the top with a spatula.
• Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracks.
• Bake at 325°F for 55-65 minutes, or until the center is set but still slightly jiggly when gently shaken.
• Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.

5. Chill the Cheesecake

• After the cheesecake has cooled in the oven, remove it from the water bath and let it cool completely at room temperature.
• Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to fully set.

6. Prepare the Biscoff Topping

• In a small saucepan or microwave-safe bowl, gently warm ½ cup Biscoff spread with 2-3 tablespoons heavy cream until it becomes smooth and pourable.
• Pour the warm Biscoff topping over the chilled cheesecake, spreading it evenly over the top with a spatula. You can also drizzle it in a decorative pattern for an artistic touch.
• For added texture, sprinkle crushed Biscoff cookies over the top before the Biscoff topping fully sets.

Common Mistakes to Avoid

• Over-baking: It’s important to remove the cheesecake from the oven while the center is still slightly jiggly. Over-baking will result in a dense, dry cheesecake.
• Not using a water bath: Skipping the water bath can cause cracks in the cheesecake. The steam from the water bath ensures even baking and a smooth texture.
• Over-mixing the batter: Be careful when adding the eggs. Over-mixing can introduce too much air, causing the cheesecake to rise and then crack as it cools.
• Not chilling long enough: Cheesecake needs ample time to chill and set. Allow at least 4 hours, but overnight chilling will yield the best results.

Serving and Presentation Tips

How to Serve Biscoff Cheesecake

• Serve Chilled: Cheesecake is best served cold, so make sure it’s properly chilled before serving. This will also help the flavors develop.
• Slice with a Hot Knife: For clean, professional-looking slices, run your knife under hot water and wipe it dry between cuts.
• Add Toppings: For an extra indulgent touch, serve each slice with a dollop of whipped cream, a drizzle of melted Biscoff spread, or crushed Biscoff cookies.

Presentation Ideas for Biscoff Cheesecake

• Cookie Decor: Garnish the edges of the cheesecake with whole or halved Biscoff cookies for a visually appealing finish.
• Drizzle and Swirl: After pouring the Biscoff topping, use a toothpick or fork to swirl some melted white or dark chocolate into the topping for a beautiful marbled effect.
• Rustic Look: Serve the cheesecake on a rustic wooden board or a cake stand with scattered crushed cookies and Biscoff jars for a laid-back, casual presentation.

Biscoff Cheesecake Recipe Tips

• Make Ahead: Biscoff Cheesecake can be made up to 2 days in advance. Just keep it refrigerated and covered until ready to serve.
• Freezing: You can freeze Biscoff cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
• Perfect Crust: For an extra crispy crust, you can freeze the crust for 10-15 minutes before adding the filling. This will help the crust hold its shape better.

Frequently Asked Questions (FAQs)

Can I make this Biscoff Cheesecake without a water bath?

Yes, but the water bath helps prevent the cheesecake from cracking and ensures even baking. If you choose not to use a water bath, you can place a tray of hot water on the oven’s bottom rack to create steam, which will help prevent cracks.

Can I freeze Biscoff Cheesecake?

Absolutely! Cheesecake freezes well. Wrap the cheesecake tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How long can I store Biscoff Cheesecake in the fridge?

Biscoff Cheesecake can be stored in the refrigerator for up to 5 days. Make sure to keep it covered with plastic wrap or in an airtight container to maintain freshness.

Conclusion

This Biscoff Cheesecake recipe is a must-try for any fan of the spiced, caramelized flavor of Biscoff cookies and spread. With a buttery Biscoff cookie crust, a smooth and creamy cheesecake filling, and a luscious Biscoff topping, it’s the ultimate indulgence. Whether you're preparing this for a special occasion or just treating yourself, the combination of textures and flavors will make this cheesecake a standout dessert. Follow these tips, avoid common mistakes, and enjoy every creamy, spiced bite of this incredible Biscoff Cheesecake!

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