Biscoff Cheesecake

5 from 2 votes

Rich and creamy Biscoff cheesecake. This decadent dessert is made with a Biscoff cookie crust and topped with melted cookie butter spread.

Yield: 9-inch round

Prep Time20

Cook Time1 10

Inactive Cooling Time2 30

Total Time4

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Equipment

food processor
9-inch springform pan
large roasting pan
stand mixer or hand mixer

Ingredients

Biscoff Crust:

32 pieces Biscoff cookies (252 g)
5 Tablespoons unsalted butter (70 g), melted
¼ teaspoon kosher salt

Cheesecake Filling:

24 oz brick-style cream cheese * (3 x 8-oz packages), room temp
¾ cup light brown sugar (150 g), packed
½ teaspoon kosher salt
¾ cup Biscoff spread (180 g)
2 large eggs, room temp
½ Tablespoon vanilla extract
½ cup sour cream (120 g), room temp
¼ cup heavy cream (55 g), room temp

Topping:

½ cup Biscoff spread (120 g)
roughly chopped Biscoff cookies, as needed

Instructions

Crust:

Preheat oven to 350℉.
(Optional) Line bottom of 9-inch springform pan with a 9-inch cake board or foil to ensure easy un-molding and removal of cake.
In a food processor, pulse Biscoff cookies to desired consistency (such as fine ground, roughly ground, or crushed). Stir together ground cookies with salt and melted butter until thoroughly combined.
Transfer mixture into the bottom of prepared springform pan. Use a tamper or flat bottomed cup to pack crust into an even layer to form the crust.
Bake for 8-10 minutes until crust is set. Remove from oven. Cool crust while you prepare filling. Reduce oven temperature to 325℉.

Filling:

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese on low speed until smooth, about 5 minutes. Scrape down sides of bowl as needed to ensure thorough mixing.
Add in brown sugar and salt. Mix on medium speed until well incorporated, about 3 minutes. Add in Biscoff cookie butter spread. Mix on medium speed until thoroughly distributed, about 1 minute. Scrape down sides of bowl as needed.
With the mixer running on low speed, add eggs one at a time, ensuring each egg is incorporated before adding the next. Scrape down sides of bowl as needed. Add sour cream, heavy cream, and vanilla extract. Mix on low speed until batter is homogenous and there are no longer any streaks of white.
Wrap cooled springform pan in heavy duty foil. Use enough foil to ensure water cannot seep through the bottom of the springform pan. (To be safe, you may want to add two or three layers of foil.) Set aside.
Bring about 6-8 cups of water to a boil (you may need more water depending on the size of your roasting pan).
Pour cheesecake filling into the foiled wrapped springform pan. Use a mini offset spatula or the back of a spoon to spread filling into an even layer. Place pan the center of a large roasting pan.
Transfer roasting pan to the center rack of 325℉ oven. Pour boiling water into roasting pan until about 1 ½-inch of springform pan is submerged in water.
Bake cheesecake for 60 minutes.
Turn off oven heat. Crack oven door slightly ajar to slowly let the oven and cheesecake cool for 45-60 minutes. (If oven door will not stay open, prop the door open with a wooden spoon.)
Remove roasting pan from oven. Remove cheesecake springform pan from water bath. Let cheesecake sit at room temperature for about 30 minutes until completely cooled. Once cooled, keep chilled in the fridge until ready to serve.

Topping:

Place Biscoff cookie butter spread in a microwave safe bowl or cup. Microwave for 10 second intervals until smooth and melted.
Pour melted spread over chilled cheesecake. Use the a mini offset spatula or the back of a spoon to evenly distribute spread over the cheesecake. Garnish edges of covered cheesecake with crushed Biscoff cookies. Chill in the fridge for 15 minutes to set up.

Notes

Ingredients:

Use full-fat cream cheesecake for the best texture. Reduced fat or low fat cream cheese has extra water/moisture that will affect the final product.

Storage and Leftovers: Store cheesecake in an airtight container in the fridge for up to 4 days. Overtime, the cheesecake slices will try out.

For extended storage: tightly wrap individual cheesecake slices in plastic wrap. Store in the freezer for up 3 months. Defrost overnight in the fridge or for a few hours at room temperature.

Nutrition