Introduction

Biscoff Cheesecake is a luscious, creamy dessert that combines the rich flavors of cream cheese with the distinct caramelized spiced notes of Biscoff cookies and spread. This no-fuss recipe features a crunchy cookie crust topped with a smooth, velvety filling and a generous Biscoff spread glaze, making it a perfect treat for any occasion.

A round cheesecake on a white plate with a smooth caramel-colored top layer, featuring a shiny swirl pattern. The middle layer is thick, creamy off-white cheesecake, and the bottom layer is a thinner, dark brown crumbly crust. Around the edge of the cheesecake top, there are clusters of crumbled brown cookie pieces scattered for decoration. Two slices are cut and slightly separated from the main cake, revealing the clean layers inside. The plate sits on a white marbled surface with a few crumbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 pieces Biscoff cookies (252 g)
5 Tablespoons unsalted butter (70 g), melted
¼ teaspoon kosher salt
24 oz brick-style cream cheese (3 x 8-oz packages), room temperature
¾ cup light brown sugar (150 g), packed
½ teaspoon kosher salt
¾ cup Biscoff spread (180 g)
2 large eggs, room temperature
½ Tablespoon vanilla extract
½ cup sour cream (120 g), room temperature
¼ cup heavy cream (55 g), room temperature
½ cup Biscoff spread (120 g)
Roughly chopped Biscoff cookies, as needed for garnish

Instructions

Step 1: Preheat the oven to 350℉ (175℃). Optionally, line the bottom of a 9-inch springform pan with a cake board or foil for easy removal later.
Step 2: Place Biscoff cookies in a food processor and pulse until you reach your preferred consistency, from fine crumbs to rough chunks. In a bowl, mix the ground cookies with salt and melted butter until combined.
Step 3: Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Bake for 8–10 minutes until set, then remove and let cool. Lower oven temperature to 325℉ (160℃).
Step 4: Using a stand mixer with a paddle attachment, beat the cream cheese on low speed for about 5 minutes until smooth. Scrape the bowl as needed.
Step 5: Add brown sugar and salt, mixing on medium speed for 3 minutes. Add ¾ cup of Biscoff spread and mix until well incorporated, about 1 minute. Scrape down the sides.
Step 6: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Scrape down sides as needed. Then add sour cream, heavy cream, and vanilla extract, mixing until the batter is smooth and uniform.
Step 7: Wrap the springform pan in heavy-duty foil, ensuring it is waterproof to prevent leaks during baking in a water bath.
Step 8: Boil 6–8 cups of water. Pour cheesecake batter into the prepared pan and smooth the top evenly. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches about 1½ inches up the sides of the springform pan.
Step 9: Bake in the 325℉ oven for 60 minutes. Then turn off the oven, crack the door open, and let the cheesecake cool gradually for 45–60 minutes.
Step 10: Remove the pan from the water bath and let the cheesecake cool to room temperature for about 30 minutes. Chill in the refrigerator until fully cold and set.
Step 11: To prepare the topping, microwave the remaining ½ cup Biscoff spread in short 10-second intervals, stirring until smooth and pourable.
Step 12: Pour the melted Biscoff spread over the chilled cheesecake and spread evenly. Garnish the edges with roughly chopped Biscoff cookies. Chill for an additional 15 minutes to let the topping set before serving.

Tips & Variations

For a more intense Biscoff flavor, swirl some Biscoff spread into the cheesecake batter before baking.
If you prefer a thicker crust, use extra cookies and butter, pressing firmly to compact.
Use a water bath to prevent cracking and ensure a creamy texture.
Let the cheesecake cool gradually in the oven to avoid sudden temperature changes that cause cracks.
Substitute sour cream with Greek yogurt for a tangier taste.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for up to 1 month; thaw in the fridge overnight before serving. Reheat the topping slightly if it firms up too much when chilled.

How to Serve

A round cheesecake with three clear layers sits on a white plate. The bottom layer is a dark brown crumbly crust, firm and pressed. The middle layer is thick, creamy, and pale beige, smooth in texture. The top layer is a shiny, medium brown caramel glaze with a swirl pattern in the center. Around the edge of the cheesecake, there are clusters of crumbly golden brown cookie pieces scattered evenly. Three slices have been cut and slightly separated, showing the clean lines between layers. A few crumbs are scattered on the plate and the surface beneath is white marbled. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day in advance to allow flavors to meld and texture to firm up. Just keep it refrigerated and covered until serving.

What can I use if I don’t have Biscoff spread?

If you can’t find Biscoff spread, smooth peanut butter or cookie butter from other brands are good alternatives, though the flavor will differ slightly.