Biscoff Cheesecake Recipe

4.62 from 60 votes

If you’re a fan of Biscoff cookies, you’ll love the taste of this fresh and flavorful Biscoff Cheesecake. It’s the perfect dessert to serve for all kinds of occasions, including the holiday season.

Prep Time45

Cook Time2 45

Cool/Chill Time10

Total Time13 30

Course: Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer

Ingredients

For the Crust

3 cups crushed Biscoff cookies 255g
¼ cup granulated sugar 50g
½ cup unsalted butter 113g, melted (1 stick)

For the Cheesecake

32 oz. cream cheese 908g, room temperature (4 bricks)
1 cup granulated sugar 200g
1¼ cups heavy cream 284g, room temperature
½ cup Biscoff cookie butter 135g
⅓ cup sour cream 76g, room temperature, plain yogurt (regular or Greek) also works
1 tsp kosher salt 3g
4 large eggs 200g, room temperature
2½ tbsp all-purpose flour 19g, or use 1¾ tbsp of cornstarch

For the Biscoff Layer

⅔ cup Biscoff cookie butter 180g

Instructions

For the Crust

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides of the pan with baking spray. Set aside.
In a medium bowl, whisk the Biscoff cookie crumbs and sugar together. Add the melted butter and mix until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.
3 cups crushed Biscoff cookies, ½ cup unsalted butter, ¼ cup granulated sugar
Bake for 15 minutes.
Once baked, remove from the oven and place onto a cooling rack while you make the cheesecake batter.

For the Cheesecake

Add the cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1-2 minutes, or until smooth and creamy and no lumps remain.
32 oz. cream cheese, 1 cup granulated sugar
Add the heavy cream, Biscoff butter, sour cream, and salt and beat together for 1 minute to fully incorporate. Add the eggs and beat together. Add the flour and mix to incorporate.
1¼ cups heavy cream, ½ cup Biscoff cookie butter, ⅓ cup sour cream, 1 tsp kosher salt, 4 large eggs, 2½ tbsp all-purpose flour
Pour the cheesecake batter into the springform pan on top of the crust and smooth out.
Wrap the bottom and sides of the springform pan with foil to prevent water from seeping in.
Place the springform pan into a larger baking pan or broiler pan. Fill the larger pan with enough hot water to come 1 inch up the sides of the springform pan. Place both pans into the oven to bake for 90 minutes. To prevent the cheesecake from browning excessively, you may want to tent a piece of foil over the surface of the cheesecake after 45 minutes of baking, ensuring that the foil does not touch the cheesecake surface.
Once baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.
Once set, remove from the oven, unwrap the foil and place the springform pan onto a cooling rack to cool completely.

For the Biscoff Layer

Once the cheesecake has cooled, heat the Biscoff cookie butter in a microwave safe bowl for 30-60 seconds, or until melted. Pour the melted Biscoff cookie butter over the surface of the cheesecake and spread to the edges.
⅔ cup Biscoff cookie butter
Cover the cheesecake with plastic wrap or foil, making sure that the covering does not touch the surface of the Biscoff cookie butter.
Place the cheesecake into the refrigerator to chill for 8 hours.
Once chilled, remove the foil from the cheesecake. Run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or cake stand, cut into 12-15 slices and serve.

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