Best Biscoff Cheesecake Recipe
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.
Servings: 10 slices
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.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
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.
Serving: 1slice | Calories: 697kcal | Carbohydrates: 61g | Protein: 26g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 879mg | Potassium: 624mg | Fiber: 3g | Sugar: 45g | Vitamin A: 611IU | Vitamin C: 0.3mg | Calcium: 390mg | Iron: 5mg
