Biscoff Cheesecake
Biscoff Cheesecake
Ingredients
For the Biscoff Crust
- 8 ounces Biscoff cookies, finely crushed (about 1 3/4 cups crumbs)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened, full-fat
- 1/2 cup granulated sugar
- 1/2 cup sour cream, full-fat
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter, melted
For the Biscoff Topping
- 1/4 cup Biscoff cookie butter, melted
- 4 Biscoff cookies, crushed, for garnish
Instructions
- 1
Preheat your oven to 325°F. Lightly grease a 9-inch springform pan. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
For the crust: In a medium bowl, combine the finely crushed Biscoff cookies and melted unsalted butter. Mix until the crumbs are evenly moistened.
⏱️ 5 min
- 3
Press the cookie mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
⏱️ 10 min•🌡️ 325
- 4
For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
Gradually add the granulated sugar to the cream cheese, beating until well combined and no lumps remain. Mix in the sour cream and vanilla extract until just combined.
⏱️ 3 min
- 6
Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix, as this can cause cracks in the cheesecake.
⏱️ 2 min
- 7
Gently fold in the melted Biscoff cookie butter until streaks are no longer visible. Pour the cheesecake filling over the cooled Biscoff crust in the springform pan.
⏱️ 5 min
- 8
Prepare a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
⏱️ 2 min
- 9
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
⏱️ 50 min•🌡️ 325
- 10
Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This helps prevent cracking. Remove the cheesecake from the oven and the water bath, then remove the foil.
⏱️ 60 min
- 11
Let the cheesecake cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
⏱️ 240 min
- 12
Before serving, gently warm the 1/4 cup of Biscoff cookie butter for the topping until pourable. Drizzle it over the chilled cheesecake. Garnish with additional crushed Biscoff cookies.
⏱️ 3 min
- 13
To serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Cheesecake
For the Biscoff Crust
- 8 ounces Biscoff cookies, finely crushed (about 1 3/4 cups crumbs)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened, full-fat
- 1/2 cup granulated sugar
- 1/2 cup sour cream, full-fat
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter, melted
For the Biscoff Topping
- 1/4 cup Biscoff cookie butter, melted
- 4 Biscoff cookies, crushed, for garnish
Instructions
- 1
Preheat your oven to 325°F. Lightly grease a 9-inch springform pan. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
For the crust: In a medium bowl, combine the finely crushed Biscoff cookies and melted unsalted butter. Mix until the crumbs are evenly moistened.
⏱️ 5 min - 3
Press the cookie mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
⏱️ 10 min•🌡️ 325 - 4
For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
Gradually add the granulated sugar to the cream cheese, beating until well combined and no lumps remain. Mix in the sour cream and vanilla extract until just combined.
⏱️ 3 min - 6
Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix, as this can cause cracks in the cheesecake.
⏱️ 2 min - 7
Gently fold in the melted Biscoff cookie butter until streaks are no longer visible. Pour the cheesecake filling over the cooled Biscoff crust in the springform pan.
⏱️ 5 min - 8
Prepare a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
⏱️ 2 min - 9
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
⏱️ 50 min•🌡️ 325 - 10
Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This helps prevent cracking. Remove the cheesecake from the oven and the water bath, then remove the foil.
⏱️ 60 min - 11
Let the cheesecake cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
⏱️ 240 min - 12
Before serving, gently warm the 1/4 cup of Biscoff cookie butter for the topping until pourable. Drizzle it over the chilled cheesecake. Garnish with additional crushed Biscoff cookies.
⏱️ 3 min - 13
To serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice and enjoy!
⏱️ 2 min