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Biscoff Cheesecake Recipe

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This rich and creamy Biscoff Cheesecake recipe is perfect for fans of cookie butter. Made with a buttery Biscoff cookie crust and a luscious cheesecake filling mixed with Biscoff spread, this dessert is topped with a smooth Biscoff drizzle. With each bite, you’ll enjoy the perfect blend of caramelized biscuit flavor and creamy cheesecake. Learn how to make this irresistible Biscoff Cheesecake, a treat that’s ideal for special occasions or a sweet indulgence at home.

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

  • 24 ounces 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 for drizzling)

For Garnishing (optional):

  • Crushed Biscoff cookies
  • Whipped cream
  • Whole Biscoff cookies for decoration

Instructions

 

  • Prepare the Crust: Preheat oven to 325°F. Combine Biscoff cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
  • Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add Biscoff spread and blend until well incorporated. Mix in eggs, one at a time, followed by vanilla extract, sour cream, and heavy cream.
  • Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Prepare the Biscoff Topping: Microwave Biscoff spread with heavy cream for 20-30 seconds, stirring until smooth and pourable. Drizzle over the cooled cheesecake.
  • Garnish and Serve: Top with crushed Biscoff cookies, whipped cream, and whole Biscoff cookies for decoration if desired.

Notes

  • Make sure the cheesecake is fully chilled before adding the Biscoff drizzle.
  • The cheesecake can be stored in the refrigerator for up to 5 days.

Nutrition

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