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Biscoff Cheesecake Recipe

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This rich and creamy Biscoff Cheesecake combines the beloved caramelized flavor of Biscoff cookies and cookie butter in a smooth, velvety cheesecake. With a buttery Biscoff cookie crust and a luscious filling enhanced by sour cream and vanilla, it's baked in a water bath to ensure a crack-free finish. Perfectly topped with warm Biscoff cookie butter and crunchy crumbs, this dessert is a decadent treat for any occasion.

Ingredients

Crust

  • 250 grams Biscoff cookies (1 package)
  • 1/3 cup unsalted butter (75 grams), melted

Cheesecake Batter

  • 907 grams cream cheese (softened, 4 packages of 8 oz.)
  • 1 cup brown sugar (200 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup sour cream (120 grams)
  • 1 cup Biscoff cookie butter (240 grams)
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs (room temperature)

For Decoration

  • 1/2 cup Biscoff cookie butter
  • 1/4 cup Biscoff cookies (crumbled)

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 325ºF (163ºC). Place the Biscoff cookies in a food processor and process until they become fine crumbs.
  2. Make Crust Mixture: Melt the butter and combine it thoroughly with the Biscoff crumbs. Press this crumb mixture firmly into the bottom of an 8” or 9” deep cheesecake pan, ensuring even coverage.
  3. Bake Crust: Bake the crust in the oven for 10 minutes. Once done, remove and allow it to cool completely. After cooling, grease the exposed sides of the pan with oil spray or brush with neutral oil to prevent sticking.
  4. Prepare Cheesecake Batter: Using a mixer at medium speed, beat the softened cream cheese for 3 minutes until smooth and creamy. Add brown sugar and granulated sugar, continue beating for another 2 minutes. Scrape down the sides and beat an additional 30 seconds to ensure smoothness.
  5. Mix Remaining Ingredients: Add sour cream and Biscoff cookie butter to the cream cheese mixture, mixing until well combined. Scrape the bowl again, then add vanilla extract and salt, mixing briefly.
  6. Add Eggs: Add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Avoid overmixing after the eggs are added to prevent cracking.
  7. Assemble Cheesecake: Pour the cheesecake batter over the cooled crust in the pan. Spray the sides of the pan with oil to prevent sticking if needed.
  8. Prepare Water Bath: Wrap the bottom of the cheesecake pan with several layers of foil to prevent water leaks. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath.
  9. Bake Cheesecake: Bake in the preheated oven for 60 to 70 minutes. The cheesecake is done when the edges are set but the center jiggles slightly when the pan is gently shaken.
  10. Cool Down Gradually: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly, reducing the risk of cracks.
  11. Chill: Remove from the oven and transfer the cheesecake to the refrigerator. Chill for at least 6 hours or overnight for best results.
  12. Decorate: Melt the Biscoff cookie butter in the microwave in short bursts until runny. Pour it over the chilled cheesecake and spread evenly with a spatula. Sprinkle crumbled Biscoff cookies around the edges for garnish.

Notes

  • Using room temperature eggs helps achieve a smoother batter.
  • Ensure the cream cheese is softened to avoid lumps in the batter.
  • The water bath is essential to prevent cracks and ensure even baking.
  • Do not overmix after adding eggs to reduce cracking.
  • Allowing the cheesecake to chill overnight enhances flavor and texture.
  • Greasing the pan sides avoids sticking and preserves the cheesecake’s edges during removal.

Find it online: https://cozyplatter.com/biscoff-cheesecake-recipe/