why make this recipe
Biscoff Cheesecake is creamy, sweet, and full of cookie flavor. It is easy to make and looks impressive for guests. If you like simple desserts with a crunchy cookie base, this is a good pick. For more easy cheesecake ideas, check a similar recipe like Caramel Apple Cheesecake Bars.
introduction
This Biscoff Cheesecake mixes smooth cream cheese with Biscoff cookie butter and a crunchy Biscoff crust. It needs some time to chill, but the steps are clear and simple. You can make it a day ahead to save time.
how to make Biscoff Cheesecake
Follow the steps below. Work with room-temperature ingredients for a smooth batter. Do not overmix after adding eggs. Cool the cake slowly to avoid cracks. Here is another idea for serving sweets with cheesecake flavors: Caramel Apple Cheesecake Bars.
Ingredients :
- 250 grams Biscoff cookies (1 package)
- 1/3 cup unsalted butter (75 grams)
- 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 temp)
- 1/2 cup Biscoff spread
- 1/4 cup crumbled Biscoff cookies
Directions :
- Preheat your oven to 325°F (160°C). In a food processor, crush the Biscoff cookies into fine crumbs. Melt the unsalted butter and mix it with the cookie crumbs until it resembles damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the brown sugar and granulated sugar, mixing until well combined. Add in the sour cream, Biscoff cookie butter, vanilla extract, and salt, mixing until creamy.
- Add the eggs one at a time, mixing just until incorporated. Pour the cheesecake batter over your cooled crust, smoothing it out with a spatula.
- Bake for about 55-65 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for an hour.
- Refrigerate for at least 4 hours or overnight.
- Melt the Biscoff spread and drizzle it over the top of your cheesecake. Sprinkle the crumbled Biscoff cookies on top for extra crunch. Slice, serve, and enjoy.
how to serve Biscoff Cheesecake
Slice with a hot, clean knife for neat pieces. Serve chilled. Add a dollop of whipped cream or extra cookie crumbs on top. You can pair small slices with a dip or sauce; try a different dessert idea like Caramel Apple Cheesecake Dip to serve alongside.
how to store Biscoff Cheesecake
Cover the cheesecake and keep it in the fridge for up to 5 days. For longer storage, wrap slices well and freeze up to 2 months. Thaw in the fridge before serving.
tips to make Biscoff Cheesecake
- Use room-temperature cream cheese and eggs for a smooth batter.
- Do not overmix after adding eggs to avoid extra air.
- Cool the cheesecake slowly by leaving the oven door cracked to reduce cracks.
- Chill well before slicing for clean cuts.
- Warm your knife under hot water and wipe it between slices for neat pieces.
variation (if any)
- Add chopped Biscoff cookies into the batter for more crunch.
- Top with whipped cream and extra cookie crumbs.
- Swirl melted chocolate or caramel into the batter before baking.
FAQs
Q: Can I use regular graham crackers instead of Biscoff cookies?
A: Yes. The flavor will change, but the method stays the same.
Q: Do I need a water bath?
A: No. This recipe cools slowly in the oven to help prevent cracks. A water bath is optional.
Q: Can I make this without a springform pan?
A: You can, but a springform pan makes it easier to remove the cheesecake. Use a removable base or line the pan well.
Q: Can I use less sugar?
A: You can reduce sugar a little, but it may change texture and taste.
Q: How long does it take to chill before serving?
A: At least 4 hours, but overnight is best.
Conclusion
For the full original recipe and more photos, see this Biscoff Cheesecake.
Biscoff Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a food processor, crush the Biscoff cookies into fine crumbs.
- Melt the unsalted butter and mix it with the cookie crumbs until it resembles damp sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes.
- Let the crust cool.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add in the brown sugar and granulated sugar, mixing until well combined.
- Add in the sour cream, Biscoff cookie butter, vanilla extract, and salt, mixing until creamy.
- Add the eggs one at a time, mixing just until incorporated.
- Pour the cheesecake batter over your cooled crust, smoothing it out with a spatula.
- Bake for about 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool inside for an hour.
- Refrigerate for at least 4 hours or overnight.
- Melt the Biscoff spread and drizzle it over the top of your cheesecake.
- Sprinkle the crumbled Biscoff cookies on top for extra crunch.
- Slice, serve, and enjoy.