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Biscoff Cheesecake

Heavenly Biscoff Cheesecake That Will Wow Your Guests!

This creamy Biscoff cheesecake combines buttery cookie crust with indulgent filling, creating a flavor sensation that will wow your guests.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 3 hours
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Biscoff Cookies Essential for a buttery, spiced crust.
  • 6 tablespoons Unsalted Butter Melted for a cohesive blend.
For the Cheesecake Filling
  • 16 ounces Full Fat Cream Cheese Softened for easy mixing.
  • 3/4 cup Granulated Sugar Balances the flavors perfectly.
  • 1 cup Full Fat Sour Cream Room temperature is best for smooth incorporation.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 cup Biscoff Spread Star ingredient swirled throughout filling.
  • 3 large Eggs Room temperature for best texture.
For the Topping
  • 6 tablespoons Biscoff Spread (Melted) For drizzling on top.
  • 4 cookies Crushed Biscoff Cookies For sprinkling on top.

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing Bowl
  • spatula

Method
 

How to Make Biscoff Cheesecake
  1. Preheat your oven to 325°F (162°C) and spray a 9" springform pan with nonstick spray.
  2. Crush about 20 Biscoff cookies in a food processor until fine crumbs; combine with melted butter and press into the pan. Bake for 10 minutes.
  3. In a mixing bowl, beat softened cream cheese until smooth, then mix in sugar for about 2 minutes. Add sour cream and vanilla, blending until creamy.
  4. Slowly incorporate Biscoff spread and then add eggs one at a time, mixing gently.
  5. Fold filling mixture with a spatula, pour over baked crust, and smooth the top.
  6. Place springform pan in a larger pan filled with hot water, bake for 1 hour and 20 minutes to 1 hour and 45 minutes until center jiggles slightly.
  7. Cool in the oven with the door slightly cracked for 1 hour, then cool at room temperature for 2 hours and refrigerate for at least 6 hours.
  8. Melt 6 tablespoons of Biscoff spread and drizzle over the chilled cheesecake; top with crushed cookies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 80mgIron: 1mg

Notes

Serve with whipped cream or fresh fruit for a delightful contrast in color and flavor.

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