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
Scale
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.
