When it comes to desserts that feel like a warm hug, Biscoff Cheesecake undoubtedly tops the list. This dessert is the perfect combination of a smooth, creamy cheesecake filling and the warm, spiced flavors of Biscoff cookies. Whether you’re celebrating a special occasion or indulging in a cozy evening treat, this cheesecake is a delightful showstopper that’s as beautiful as it is delicious.
The journey of Biscoff cookies adds a layer of charm to this recipe. These iconic cookies, with their caramelized and lightly spiced flavor, hail from Belgium. Originally called speculoos, they were traditionally baked during the holiday season, filling homes with a comforting aroma. Over time, these cookies became popular worldwide, known as Biscoff—a name that blends “biscuit” and “coffee,” highlighting their perfect pairing with a hot cup of java. Today, Biscoff cookies and their irresistible spread are beloved by dessert lovers everywhere.
Incorporating these cookies into a cheesecake not only makes for an indulgent dessert but also pays homage to their European roots. This fusion of flavors—tangy cream cheese, caramelized cookie crust, and a glossy Biscoff topping—is a celebration of sweet decadence. Once you try this dessert, you’ll see why it’s a favorite for so many.
Why You’ll Love This Recipe:
- Perfect Flavor Harmony: The tangy, creamy cheesecake pairs beautifully with the warm, spiced sweetness of Biscoff cookies.
- Easy to Customize: While the classic version is perfection, you can get creative with toppings or presentation.
- Great for Any Occasion: Its elegant appearance makes it a standout for parties, yet it’s simple enough to make for a weekend treat.
- Make-Ahead Dessert: This cheesecake needs to chill overnight, making it a stress-free option for entertaining.
Ingredients You’ll Need:
For the Crust:
- 250 grams Biscoff biscuits
- 75 grams unsalted butter, melted
For the Cheesecake Filling:
- 1,000 grams full-fat cream cheese, at room temperature
- 150 grams granulated sugar
- 150 grams brown sugar
- 150 grams full-fat sour cream
- 2 tablespoons vanilla paste (or pure vanilla extract)
- 200 grams Biscoff spread
- 3 large eggs + 2 egg yolks, at room temperature
For the Topping:
- 150 grams Biscoff spread
- 8 Biscoff biscuits, crushed, for decoration
How to Make Biscoff Cheesecake:
Step 1: Prepare the Crust
- Preheat your oven to 175°C (350°F). Line the base of an 8 or 9-inch springform pan with parchment paper.
- Crush the Biscoff biscuits into fine crumbs using a food processor, or place them in a zip-top bag and crush with a rolling pin.
- In a mixing bowl, combine the crushed biscuits with melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of your prepared springform pan. Use the back of a spoon or the bottom of a glass to press it firmly and create a smooth surface.
- Bake the crust for 8–10 minutes, then set aside to cool completely. Reduce the oven temperature to 165°C (325°F).
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and lump-free. This step is key to achieving a creamy texture.
- Add the granulated sugar and brown sugar to the cream cheese. Beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
- Mix in the sour cream, vanilla paste, and Biscoff spread. Continue beating until the mixture is smooth and well incorporated.
- Add the eggs and egg yolks one at a time, beating on low speed after each addition. Avoid overmixing—this helps prevent air bubbles in your cheesecake.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- To ensure even baking, prepare a water bath: Wrap the base of your springform pan tightly with two layers of aluminum foil to prevent water from leaking in. Place the pan in a larger baking tray.
- Pour hot water into the baking tray until it reaches halfway up the sides of the springform pan. This step creates steam in the oven, preventing cracks.
- Bake the cheesecake for 60–70 minutes, or until the edges are set and the center still has a slight wobble.
Step 4: Cool the Cheesecake
- Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool slowly for 1 hour—this gradual cooling prevents cracks.
- Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to set completely.
Step 5: Decorate and Serve
- Before serving, warm the Biscoff spread for the topping in the microwave for 20–30 seconds, or until it’s pourable.
- Pour the spread over the top of the cheesecake, using an offset spatula to create a smooth layer.
- Sprinkle crushed Biscoff cookies around the edges or in the center for decoration. Slice and serve chilled.
Helpful Tips:
- Room Temperature Ingredients: Ensure all filling ingredients are at room temperature for a smoother batter and to avoid lumps.
- Water Bath Tips: If you don’t have a large enough tray for a water bath, place a separate pan of hot water on the oven rack below your cheesecake.
- Cutting Clean Slices: For neat slices, use a sharp knife dipped in warm water and wipe it clean between cuts.
Details:
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 9 hours 35 minutes (including chilling time)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: European-Inspired
Notes
- Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and sour cream for a smooth batter and creamy texture.
- Avoid Overmixing: Mix ingredients until just combined to prevent air bubbles that can cause cracks.
- Water Bath: Essential for even baking and preventing cracks. Wrap the pan securely to avoid water seeping in.
- Gradual Cooling: Let the cheesecake cool slowly in the oven, then at room temperature, to avoid cracking.
- Chilling Time: Chill for at least 8 hours or overnight for the best flavor and texture.
- Topping Tip: Warm Biscoff spread gently for a smooth finish and add crushed biscuits just before serving.
- Freezing: Freeze without the topping and add it fresh after thawing for the best presentation.
- Serving Tip: Serve chilled and cut slices with a knife warmed under hot water for clean cuts.
Storage Instructions:
- Refrigerator: Store the cheesecake in an airtight container for up to 5 days.
- Freezer: Slice and freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before serving.
Related Recipes:
If you love the creamy richness of cheesecake, don’t miss these irresistible desserts:
- Pumpkin Streusel Cheesecake: The Ultimate Fall Dessert
- Mini Pumpkin Cheesecakes: A Cozy Fall Delight
Conclusion:
Biscoff Cheesecake is more than a dessert—it’s an experience. The buttery, spiced notes of the crust, combined with the creamy filling and luscious topping, make it an irresistible treat that’s perfect for any occasion. Whether you’re impressing guests or treating yourself, this recipe is a guaranteed crowd-pleaser. Once you make it, don’t forget to share a slice with someone special—it’s a dessert that’s best enjoyed together. Happy baking!
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Biscoff Cheesecake
Description
When it comes to desserts that feel like a warm hug, Biscoff Cheesecake undoubtedly tops the list. This dessert is the perfect combination of a smooth, creamy cheesecake filling and the warm, spiced flavors of Biscoff cookies. Whether you’re celebrating a special occasion or indulging in a cozy evening treat, this cheesecake is a delightful showstopper that’s as beautiful as it is delicious.
The journey of Biscoff cookies adds a layer of charm to this recipe. These iconic cookies, with their caramelized and lightly spiced flavor, hail from Belgium. Originally called speculoos, they were traditionally baked during the holiday season, filling homes with a comforting aroma. Over time, these cookies became popular worldwide, known as Biscoff—a name that blends “biscuit” and “coffee,” highlighting their perfect pairing with a hot cup of java. Today, Biscoff cookies and their irresistible spread are beloved by dessert lovers everywhere.
Incorporating these cookies into a cheesecake not only makes for an indulgent dessert but also pays homage to their European roots. This fusion of flavors—tangy cream cheese, caramelized cookie crust, and a glossy Biscoff topping—is a celebration of sweet decadence. Once you try this dessert, you’ll see why it’s a favorite for so many.
Ingredients
For the Crust:
- 250 grams Biscoff biscuits
- 75 grams unsalted butter, melted
For the Cheesecake Filling:
- 1,000 grams full-fat cream cheese, at room temperature
- 150 grams granulated sugar
- 150 grams brown sugar
- 150 grams full-fat sour cream
- 2 tablespoons vanilla paste (or pure vanilla extract)
- 200 grams Biscoff spread
- 3 large eggs + 2 egg yolks, at room temperature
For the Topping:
- 150 grams Biscoff spread
- 8 Biscoff biscuits, crushed, for decoration
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 175°C (350°F). Line the base of an 8 or 9-inch springform pan with parchment paper.
- Crush the Biscoff biscuits into fine crumbs using a food processor, or place them in a zip-top bag and crush with a rolling pin.
- In a mixing bowl, combine the crushed biscuits with melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of your prepared springform pan. Use the back of a spoon or the bottom of a glass to press it firmly and create a smooth surface.
- Bake the crust for 8–10 minutes, then set aside to cool completely. Reduce the oven temperature to 165°C (325°F).
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and lump-free. This step is key to achieving a creamy texture.
- Add the granulated sugar and brown sugar to the cream cheese. Beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
- Mix in the sour cream, vanilla paste, and Biscoff spread. Continue beating until the mixture is smooth and well incorporated.
- Add the eggs and egg yolks one at a time, beating on low speed after each addition. Avoid overmixing—this helps prevent air bubbles in your cheesecake.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- To ensure even baking, prepare a water bath: Wrap the base of your springform pan tightly with two layers of aluminum foil to prevent water from leaking in. Place the pan in a larger baking tray.
- Pour hot water into the baking tray until it reaches halfway up the sides of the springform pan. This step creates steam in the oven, preventing cracks.
- Bake the cheesecake for 60–70 minutes, or until the edges are set and the center still has a slight wobble.
Step 4: Cool the Cheesecake
- Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool slowly for 1 hour—this gradual cooling prevents cracks.
- Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to set completely.
Step 5: Decorate and Serve
- Before serving, warm the Biscoff spread for the topping in the microwave for 20–30 seconds, or until it’s pourable.
- Pour the spread over the top of the cheesecake, using an offset spatula to create a smooth layer.
- Sprinkle crushed Biscoff cookies around the edges or in the center for decoration. Slice and serve chilled.
Notes
- Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and sour cream for a smooth batter and creamy texture.
- Avoid Overmixing: Mix ingredients until just combined to prevent air bubbles that can cause cracks.
- Water Bath: Essential for even baking and preventing cracks. Wrap the pan securely to avoid water seeping in.
- Gradual Cooling: Let the cheesecake cool slowly in the oven, then at room temperature, to avoid cracking.
- Chilling Time: Chill for at least 8 hours or overnight for the best flavor and texture.
- Topping Tip: Warm Biscoff spread gently for a smooth finish and add crushed biscuits just before serving.
- Freezing: Freeze without the topping and add it fresh after thawing for the best presentation.
- Serving Tip: Serve chilled and cut slices with a knife warmed under hot water for clean cuts.