Description
This creamy and decadent Biscoff Cheesecake combines the rich, caramel-like flavor of Biscoff cookies and spread with a smooth, luscious cream cheese filling. A buttery Biscoff cookie crust is baked to perfection, while the filling is baked in a water bath to ensure a silky texture. Topped with melted Biscoff spread and crushed cookies for the perfect balance of crunch and sweetness, this dessert is an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 32 pieces Biscoff cookies (252 g)
- 5 Tablespoons unsalted butter (70 g), melted
- ¼ teaspoon kosher salt
Filling
- 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
Topping
- ½ cup Biscoff spread (120 g)
- Roughly chopped Biscoff cookies, as needed
Instructions
- Prepare the crust: Preheat your oven to 350℉. (Optional) Line the bottom of a 9-inch springform pan with a cake board or foil to help with easy removal of the cheesecake later. In a food processor, pulse the Biscoff cookies into your desired consistency, from finely ground to roughly crushed. Combine the ground cookies with the melted butter and kosher salt, mixing thoroughly to form a crumbly mixture.
- Form the crust: Transfer the cookie mixture into the springform pan. Using a tamper or the flat bottom of a cup, press and pack the crumbs evenly into the bottom of the pan to form the crust base. Bake in the preheated oven for 8-10 minutes until set. Remove from oven and let cool while preparing the filling. Lower the oven temperature to 325℉.
- Mix the filling: In a stand mixer bowl fitted with a paddle attachment, beat the cream cheese on low speed until smooth and creamy, about 5 minutes. Scrape the sides periodically to ensure even mixing. Add the light brown sugar and kosher salt, then increase speed to medium and mix until fully incorporated, about 3 minutes. Add ¾ cup of Biscoff spread and mix on medium for 1 minute until evenly combined.
- Add eggs and dairy: With the mixer running on low, add the eggs one at a time, fully incorporating each before adding the next. Scrape sides as needed. Then add sour cream, heavy cream, and vanilla extract. Mix on low speed until the batter is smooth and homogenous with no streaks.
- Prepare water bath: Wrap the cooled springform pan tightly with 2-3 layers of heavy-duty foil to prevent water seepage. Bring 6-8 cups of water to a boil, preparing your roasting pan large enough to hold the springform pan comfortably.
- Bake the cheesecake: Pour the filling into the crust-lined springform pan and smooth the top with an offset spatula or spoon. Place the springform pan in the center of the roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1½ inches on the side of the springform pan. Place on the center oven rack and bake at 325℉ for 60 minutes.
- Cool gradually: Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool slowly in the oven for 45-60 minutes to prevent cracking. Use a wooden spoon to prop the door if it does not stay ajar.
- Final cooling and chilling: Remove the roasting pan and cheesecake from the oven and water bath. Let the cheesecake come to room temperature for about 30 minutes, then refrigerate until completely chilled before adding the topping.
- Prepare the topping: Microwave ½ cup Biscoff spread in a microwave-safe bowl in 10-second intervals until smooth and melted. Pour the melted spread evenly over the chilled cheesecake, using a spatula or spoon to spread it across the surface.
- Garnish and set: Sprinkle roughly chopped Biscoff cookies around the edges of the cheesecake for an added crunch and decorative touch. Refrigerate the cheesecake for an additional 15 minutes to allow the topping to set before serving.
Notes
- Make sure all dairy ingredients (cream cheese, eggs, sour cream, heavy cream) are at room temperature for a smooth batter and to avoid lumps.
- Wrapping the springform pan tightly with heavy-duty foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
- Slow cooling in the oven helps prevent cracks on the cheesecake surface.
- The cake board or foil lining under the crust helps with easy unmolding but is optional.
- If you prefer a stronger Biscoff flavor, you can swirl additional Biscoff spread into the batter before baking.
- Store cheesecake covered in the refrigerator; it stays fresh for up to 4-5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cheesecake, Biscoff cookies, creamy cheesecake, no crack cheesecake, water bath cheesecake, caramel cookie dessert
