Biscoff Cheesecake
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Treat yourself to the ultimate Biscoff experience with this creamy, dreamy Biscoff cheesecake. Featuring a buttery Biscoff cookie crust, a luscious filling swirled with Biscoff spread, and a finishing touch of melted Biscoff and cookie crumbles, this cheesecake is dessert perfection for the Biscoff lovers. Use my no-foil method to make the easiest cheesecake water bath.
A COOKIE BUTTER VERSION OF MY FAVORITE CHEESECAKE RECIPE
Cheesecakes are one of my favorite desserts to create, and after years of perfecting the art of that ultra-creamy, velvety texture, I’m always thrilled to share a new variation on the classic. With a trusted cheesecake base recipe to start with, the best tips for making a crack-free cake, and the perfect combination of crust + filling + topping, this Biscoff cookie butter cheesecake is one my taste-testers and I had a very hard time putting down.
Whether you’re baking this cheesecake in the oven or using a pressure cooker for a fuss-free option, I’ve included tips for both, plus instructions for scaling down the recipe for a smaller cheesecake. Get ready to wow your taste buds—this creamy Biscoff cheesecake is as low-key beautiful as it is delicious! Seriously, just look at that color.
BAKED BISCOFF CHEESECAKE INGREDIENTS
You only need 8 ingredients for this recipe, and you’ll be using an entire jar of Lotus Biscoff spread.
You will need:
• Biscoff cookies
• unsalted butter
• full fat block cream cheese
• granulated sugar
• full fat sour cream
• vanilla extract
• Biscoff spread
• eggs
IMPORTANT INGREDIENT NOTE
ALL INGREDIENTS AT ROOM TEMPERATURE: having room temperature ingredients is crucial for the success of this cheesecake. Room temperature ingredients allow your batter to blend together easily, staying nice and smooth, so that there’s no need to overbeat the mixture. I usually let my ingredients sit out for at least 1 hour but closer to 2 hours to insure they are absolutely at room temperature with zero chill. Using cold ingredients is a sure way to get a lumpy cheesecake. Creamy cheesecake only, please. Let those ingredients sit out!
CAN I USE OFF BRAND COOKIES AND/OR COOKIE BUTTER SPREAD INSTEAD?
Biscoff is a brand name, but there are many knock-offs that taste exactly the same and are a perfectly fine substitute. Just be sure you’re getting a package of cookies that has enough cookies and a jar that is at least 14oz.
OVERVIEW: HOW TO MAKE BISCOFF CHEESECAKE
Make the Biscoff cookie crust: crush the Biscoff cookies in a food processor or blender, then combine with the melted butter. Press into your cheesecake pan and bake for 10 minutes.
Make the filling: beat the cream cheese + sugar, then add the sour cream and vanilla. Next, add the Biscoff spread and beat until combined. Add the eggs, mixing after each addition, then finally, fold the mixture together to ensure all of the ingredients are cohesive and incorporated.
Bake the cheesecake: use the no-foil method I outlined below for maximum success.
Make the simple topping: this topping is so easy! You’ll essentially be using the rest of the Biscoff spread from the jar for the topping. I topped mine with additional cookie crumbles, but if you’re looking to make it a little fancier, add some homemade whipped cream.
HOW TO PREPARE THE NO-FOIL WATER BATH
I like to keep this process uncomplicated by eliminating the need for foil. I have seen folks place a pan of water under the cheesecake in the oven, but I prefer immersing the cheesecake into the water. I actually have an entire post dedicated to how to make a cheesecake water bath (without foil), because it’s that important.
How to do it: create a water bath by placing the 9″ springform pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.
Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
Here is a cake pan bundle that includes both of the larger size pans I use for my water bath.
HOW TO TELL WHEN CHEESECAKE IS DONE
There are two definitive ways to tell whether or not your cheesecake is done.
BY LOOK: you’ll want to look for set edges around the sides of the springform pan and a slightly jiggly center of the cheesecake, only about 2″ in diameter.
BY TEMPERATURE:cheesecake is done when the internal temperature reaches 145ºF (63ºC). This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer.
COOLING YOUR CHEESECAKE
Taking care when cooling your cheesecake is another way to prevent cracks. I always let my cheesecake do the initial cooling inside the oven (that’s been turned off!) with the door cracked.
When your cheesecake is finished baking, turn off the oven, crack the door (I like to stick the wooden handle of my spatula in there), and let the cheesecake cool for 1 hour.
After that initial cooling, you can let the cheesecake continue to cool on the counter. Once completely at room temperature, chill it in the refrigerator for at least 4 hours, but ideally overnight. I like to cover mine with foil or an upside-down plate. There will likely be some condensation on the surface of the cheesecake once it is completely chilled, but you can just blot that off with a paper towel.
You’ll want to add the melted Biscoff topping after the cheesecake has been chilled in the refrigerator.
BISCOFF CHEESECAKE SUCCESS TIPS
Be sure you’ve read through my instructions thoroughly before beginning your Biscoff cheesecake. To summarize the key points, try to remember these 5 success tips for the perfect cheesecake while you’re working through the recipe.
DO NOT OVERMIX THE BATTER: after adding the sour cream and vanilla, stick to the “low” setting on your mixer.
BAKE IN A WATER BATH: at the very minimum, place a large roasting pan with hot water in it on the rack below the one that has your cheesecake on it. For best results, create a no-foil water bath like I outlined in the recipe.
DO NOT OPEN THE OVEN DOOR: try to resist the temptation of opening the oven door and use your oven light to see how it’s progressing. Allowing the hot air to escape can drastically change the temperature inside your oven, resulting in uneven baking of your cheesecake.
COOL IN THE OVEN INITIALLY: allowing the cheesecake to cool alongside the gradually cooling oven will insure a slow and even settling of the cheesecake filling.
COOL AT ROOM TEMPERATURE BEFORE CHILLING: do not go from the oven to the refrigerator. Remember, we want gradual temperature changes for our cheesecake.
CAN I FREEZE CHEESECAKE?
Yes, you can freeze cheesecake– up to 3 months! Thaw it in the refrigerator overnight.
Here are some tips for freezing your cheesecake.
COUNTER TO FREEZER: there is no need to chill your cheesecake in the refrigerator before freezing it. Just wrap it tightly from the counter and stick it in the freezer.
PLATFORM OR NO PLATFORM: it doesn’t matter if you freeze your cheesecake still on the springform pan platform or off of it. Just keep in mind… If you only have one springform pan, make sure you won’t need it before you’re ready to thaw your cheesecake!
CAN I USE THIS RECIPE TO MAKE A SMALLER CHEESECAKE?
You can make this exact cheesecake recipe in a 6″ springform pan or 7.5″ springform pan. Simply halve the recipe (for the crust and the filling). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8″ round and 10″ round sizes or use the same ones I have linked here.
If you’d like to make this cheesecake in the Instant Pot, use my Instant Pot cheesecake recipe.
The Best Biscoff Cheesecake Recipe
Ingredients
BISCOFF COOKIE CRUST
- 20 Biscoff cookies1
- ¼ cup (57g) unsalted butter melted
BISCOFF CHEESECAKE
- 32 ounces (900g) full fat block cream cheese completely softened to room temperature2
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature2
- 1 Tablespoon vanilla extract
- 1 cup (256g) Biscoff spread
- 4 large eggs at room temperature2
BISCOFF TOPPING
- 6 Tablespoons (90g) Biscoff spread
- 10 Biscoff cookies1 crushed
Instructions
BISCOFF COOKIE CRUST
- Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
- In a food processor, crush the Biscoff cookies until they become a fine crumb. Pour the cookie crumbs into a large bowl, then drizzle the melted butter over the cookies and stir until everything is evenly saturated with butter.20 Biscoff cookies1, ¼ cup (57g) unsalted butter
- Press the Biscoff mixture into the bottom of the prepared springform pan, then bake the crust for 10 minutes. Remove from the oven and allow to cool while you prepare the filling.
BISCOFF CHEESECAKE
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.32 ounces (900g) full fat block cream cheese, 1 cup (200g) granulated sugar
- Reduce the mixer speed to low3, then add the sour cream and vanilla and mix until completely combined.8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract
- Add the Biscoff spread, then beat again on low until completely combined.1 cup (256g) Biscoff spread
- Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.4 large eggs
- Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.
- Pour the batter into the prepared pan. Create a water bath4 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
- Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
- Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off6 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
TOPPING
- Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
- Add the Biscoff spread to a microwave safe container, preferably one with a spout (like a glass measuring cup).6 Tablespoons (90g) Biscoff spread
- Heat the spread for about 20-30 seconds until it is melted enough to pour and spread.
- Carefully pour the melted spread onto the top of your cheesecake. Use an offset spatula or the back of a spoon to spread the Biscoff evenly over the top of the cheesecake. You can let it drip down the sides for aesthetics or let it all stay on the top to create a thick layer of topping.
- Top with crushed Biscoff cookies and homemade whipped cream, if desired. Allow topping to set for at least 15 minutes before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Wrap tightly and thaw in the refrigerator overnight.10 Biscoff cookies1
Notes
- Biscoff cookies: there are about 32 cookies in a standard size pack, which is what I used for this cheesecake. You’re looking for about 1 and ½ cups (150g) of cookie crumbs. If you’re using a XL Biscoff cookies (airline size), you will need fewer cookies.
- Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
- Mixer speed: it’s important not to go above low (or low-medium) speed after you’ve beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
- Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
- Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
- Make a smaller cheesecake: you can make this exact cheesecake recipe in a 6″ springform pan or 7.5″ springform pan. Simply halve the recipe (for the crust and the filling). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8″ round and 10″ round sizes or use the same ones I have linked here.
- Make in the Instant Pot: you can make this exact cheesecake in a smaller size with my Instant Pot cheesecake recipe.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Made this cheesecake for Thanksgiving and it was a hit! The texture was perfect (will always use this water bath trick now), and the taste was a ten. Great balance between the rich cheesecake flavor and the Biscoff flavor. Had multiple people ask for the recipe. As always, big thanks to Lynn for doing the work to give us a perfect (and detailed) recipe!
Thanks so much for trusting my recipe, Jill! I appreciate you so much 🙂