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Biscoff Cheesecake

This Biscoff cheesecake is rich, creamy, and full of caramelized cookie flavor. With its smooth texture and buttery crust, it’s a perfect dessert for special occasions or sweet cravings.
Print Recipe
Prep Time 55 minutes
Cook Time 1 hour 25 minutes
Chilling Time 6 hours
Total Time 8 hours 20 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 1 ¾ cups 235g Biscoff cookie crumbs
  • ¼ cup 56g packed light brown sugar
  • ¼ cup 56g unsalted butter, melted
Filling
  • 24 oz 678g cream cheese, room temperature
  • 1 ½ cups 360g Biscoff cookie spread
  • 1 ¼ cups 280g light brown sugar
  • 3 tbsp 24g all-purpose flour
  • ½ cup 115g sour cream
  • 1 tsp vanilla extract
  • 4 large eggs room temperature
Topping
  • ½ cup 120g Biscoff cookie spread
  • Biscoff cookie crumbs for garnish

Method
 

  1. Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan with parchment paper and grease the sides.
  2. Mix crust ingredients and press firmly into the pan. Bake for 7–9 minutes, then let it cool.
  3. Wrap the pan with foil to prepare for a water bath.
  4. Reduce oven temperature to 300°F (148°C).
  5. Beat cream cheese and Biscoff spread on low speed until smooth.
  6. Add brown sugar and flour, then mix well.
  7. Add sour cream and vanilla extract, mixing until combined.
  8. Add eggs one at a time, mixing slowly after each addition.
  9. Pour batter into crust and place in a water bath.
  10. Bake for 1 hour 25 minutes until center is slightly jiggly.
  11. Turn off oven and let cheesecake cool inside for 30 minutes, then slightly open the door for another 30 minutes.
  12. Remove and refrigerate for 5–6 hours or overnight until fully set.
  13. Warm Biscoff spread and pour over the cheesecake, then decorate with crumbs.

Notes

  • Use full-fat cream cheese for best texture
  • Don’t overmix to avoid cracks
  • Bake with a water bath for even cooking
  • Chill completely before slicing for clean cuts