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There is something truly irresistible about the rich, creamy texture combined with the warm, caramelized spice flavor of Biscoff in a dessert. This Biscoff Cheesecake Recipe is one of those perfect treats that feels indulgent yet approachable, boasting a buttery cookie crust, smooth cheesecake filling studded with cookie crumbs, and a luscious spread of Biscoff Cookie Butter crowning the top. If you love cozy flavors and silky textures, this cheesecake will quickly become your new favorite dessert to make and share.
Ingredients You’ll Need
Gathering simple but essential ingredients is key to making this cheesecake spectacular. Each item plays an important role in building those creamy layers, crunchy textures, and deep caramel tones that make a Biscoff Cheesecake so unforgettable.
- Biscoff cookies (12 ounces): These form the flavorful crust and add that iconic spiced crunch throughout the cheesecake.
- Granulated sugar (¾ cup plus 1 tablespoon): Provides sweetness to balance the tang from the cream cheese and sour cream.
- Unsalted butter (5 tablespoons, melted): Binds the crust together, bringing richness and moisture.
- Full fat cream cheese (32 ounces, room temperature): The creamy base giving the cheesecake its smooth, velvety texture.
- Full fat sour cream (¾ cup, room temperature): Adds a tangy note and helps create a tender crumb texture in the filling.
- Vanilla extract (1 teaspoon): Enhances and rounds out the flavor complexities of the cheesecake filling.
- Large eggs (4, room temperature): Essential for structure and silkiness in the cheesecake batter.
- Biscoff Cookie Butter (1 cup): Spread over the top to deliver that unmistakable rich caramelized cookie flavor that defines this recipe.
How to Make Biscoff Cheesecake Recipe
Step 1: Prepare the Water Bath
Start by greasing the inside of a 9-inch springform pan to ensure the cheesecake releases easily later. Wrap the pan’s exterior with three layers of heavy-duty foil to prevent water seeping in during baking. Place a roasting pan in the center of your oven and fill it a quarter full with water—this will create a gentle steam to keep your cheesecake silky and prevent cracks. Preheat the oven to 325°F to get everything ready.
Step 2: Make the Cookie Crust
Pulse the Biscoff cookies in a food processor until they turn into fine crumbs. Scoop out three-quarters of a cup of these crumbs and set them aside for the filling. To the remaining crumbs, add one tablespoon of sugar and melted butter, then pulse again until combined. Press this buttery mixture evenly into the bottom of your prepared pan using a glass or measuring cup for a firm base. Pop it in the fridge to chill while you make the cheesecake filling.
Step 3: Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese with the remaining sugar until it’s light and fluffy—this aeration is key for that creamy texture. Add the sour cream and vanilla extract, beating until perfectly smooth. Gradually incorporate the eggs, one at a time, blending well after each. Gently fold in the reserved cookie crumbs; they add delightful texture and a hint of crunch throughout the cheesecake.
Step 4: Bake the Cheesecake
Pour the batter over the chilled crust in your springform pan, smoothing the top. Bake in the prepared water bath for 75 minutes—this slow, gentle cooking ensures a creamy interior that’s not overdone. When the time’s up, switch off the oven and crack the door open propping it with a wooden spoon. Let the cheesecake cool inside the oven for 60 minutes to settle gradually, reducing the risk of cracking.
Step 5: Chill and Finish
Remove the cheesecake from the oven and the water bath, making sure it’s completely cooled before covering it tightly and refrigerating for at least 8 hours, or overnight. This rest time allows the flavors to meld and the texture to set perfectly.
Step 6: Add the Biscoff Cookie Butter Topping
Before serving, gently warm the Biscoff Cookie Butter in the microwave until spreadable but not runny. Spread it evenly over the chilled cheesecake, creating a gorgeous glossy finish. For an extra touch, garnish with whipped cream and sprinkle additional cookie crumbs on top for crunch and a beautiful presentation.
How to Serve Biscoff Cheesecake Recipe
Garnishes
Enhance this beautiful cheesecake by topping it with fresh whipped cream that adds lightness. A sprinkle of crushed Biscoff cookies or chopped toasted nuts can add texture contrast and make the cake even more visually appealing and delicious.
Side Dishes
Serve slices alongside fresh berries like strawberries or raspberries to cut through the richness with a burst of tartness. A dollop of vanilla ice cream or a drizzle of caramel sauce pairs spectacularly well with the spiced cookie notes in the cheesecake.
Creative Ways to Present
For a fun twist, try making mini Biscoff cheesecake jars or individual portions in elegant glassware layered with cookie crumbs and cheesecake. You can also top with a crisp Biscoff cookie on each slice for an extra playful touch at parties.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. This cheesecake keeps fresh and creamy for up to 4 days, making it ideal to enjoy over several occasions.
Freezing
You can freeze the cheesecake either whole or sliced. Wrap it very well in plastic wrap and then aluminum foil to prevent freezer burn. It will keep for up to 2 months. Thaw overnight in the fridge before serving for the best texture and taste.
Reheating
Cheesecake is best enjoyed cold, but if you prefer it slightly softened, allow slices to sit at room temperature for 15 to 20 minutes before eating. Avoid microwaving as it can alter the texture and make the cheesecake watery.
FAQs
Can I use regular cream cheese instead of full fat?
Full fat cream cheese is recommended because it delivers the rich, creamy texture and flavor that defines a cheesecake. Using reduced-fat versions may alter the texture and taste, resulting in a less smooth cake.
What’s the purpose of the water bath in this Biscoff Cheesecake Recipe?
The water bath creates gentle, moist heat around the cheesecake while baking, preventing the edges from drying out and reducing cracking. It helps achieve that silky, velvety interior cheesecake lovers crave.
Can I replace the Biscoff Cookie Butter with Nutella or peanut butter?
You could experiment with different spreads, but part of what makes this recipe special is the unique caramelized, lightly spiced flavor of Biscoff. Nutella or peanut butter will change the overall taste profile significantly.
How long should I chill the cheesecake before serving?
At least 8 hours or overnight refrigeration is crucial for the cheesecake to fully set and for the flavors to meld beautifully, resulting in a perfect slice every time.
Can I make this cheesecake gluten-free?
If you find gluten-free Biscoff-style cookies or a similar spiced cookie, you can substitute them for the crust and crumbs. Just ensure all ingredients comply with gluten-free standards to keep it safe and tasty.
Final Thoughts
Nothing quite beats the cozy, caramelized warmth of a homemade Biscoff Cheesecake. Whether you’re making it for a special gathering, a weekend treat, or just because you deserve something truly delicious, this Biscoff Cheesecake Recipe is a crowd-pleaser that will fill your kitchen with irresistible aromas and your table with smiles. Give it a try—you might just find your new obsession!
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Biscoff Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 10 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this rich and creamy Biscoff Cheesecake, featuring a buttery Biscoff cookie crust and a silky cream cheese filling infused with cookie butter. Perfectly baked in a water bath, this dessert offers a smooth texture and a luscious caramelized spread topping that will delight any sweet tooth.
Ingredients
Crust
- 12 ounces Biscoff cookies (about 1 ½ packages)
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 32 ounces full fat cream cheese, room temperature
- ¾ cup full fat sour cream, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- ¾ cup reserved Biscoff cookie crumbs
Topping
- 1 cup Biscoff Cookie Butter
- Whipped cream (optional)
- Additional Biscoff cookie crumbs (optional)
Instructions
- Prepare the water bath: Grease the inside of a 9-inch springform pan and wrap the exterior with three layers of heavy foil to prevent water from leaking in. Place a roasting pan in the middle of the oven and fill it ¼ full with water. Preheat the oven to 325°F.
- Make the crust: Place Biscoff cookies in a food processor and pulse until they turn into fine crumbs. Remove ¾ cup of these crumbs and set aside for the filling. To the remaining crumbs, add 1 tablespoon sugar and melted butter, then process until evenly combined. Press this mixture firmly and evenly into the bottom of the prepared pan using the bottom of a glass or measuring cup. Refrigerate to chill while preparing the filling.
- Prepare the cheesecake batter: In a large bowl, beat the cream cheese and ¾ cup sugar together until light and fluffy, approximately 2 minutes. Mix in the sour cream and vanilla extract until smooth. Add eggs one at a time, beating until just combined. Fold in the reserved ¾ cup cookie crumbs gently.
- Bake the cheesecake: Pour the batter over the chilled crust in the springform pan. Place the pan into the water bath setup. Bake for 75 minutes at 325°F.
- Cool the cheesecake: After baking, turn off the oven and prop the door open with a wooden spoon to allow the cheesecake to cool slowly for 60 minutes in the water bath. Then, remove the cheesecake from the water bath and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 8 hours or overnight.
- Add the topping and serve: Before serving, gently warm the Biscoff cookie butter in the microwave until it becomes spreadable. Evenly spread the warmed cookie butter over the top of the cheesecake. Optionally, garnish with whipped cream and sprinkle additional cookie crumbs on top for added texture and presentation.
Notes
- Room temperature ingredients help achieve a smooth, lump-free batter.
- Wrapping the springform pan with foil prevents water from seeping inside during the water bath baking process.
- The water bath ensures even, gentle baking preventing cracks on the cheesecake surface.
- You can substitute whipped cream topping with a dollop of fresh berries for a fruity touch.
- Refrigerate the cheesecake overnight for best flavor and texture.
- If you don’t have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
