This homemade Biscoff Cheesecake has a buttery Biscoff cookie crust, a creamy, smooth filling and a rich cookie butter topping making it an irresistible baked dessert everyone will love.
Are you looking for a show-stopping dessert? Look no further!
Baked Biscoff Cheesecake is bursting with the warm, caramelized flavor of Biscoff cookies. Perfect for holidays, celebrations and dinner parties!
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Cheesecake with Biscoff Cookies
If you love the irresistible flavor of Biscoff cookies like I do, get ready for your new favorite cheesecake! It sure is my new favorite!
This cheesecake with Biscoff cookies combines a buttery Biscoff cookie crust with a rich, creamy cheesecake filling.
Trust me when I tell you that this cheesecake is irresistible.
Every forkful has that distinctive spiced cookie flavor that makes Biscoff cookies so delicious.
There is something quite delicious about the combination of creamy cheesecake and Biscoff cookies.
The sweet, caramelized cookie flavor adds a warm spiced note that makes traditional cheesecake feel extra special.
This easy cheesecake recipe has that classic creamy cheesecake texture along with lots of Biscoff flavor.
And the best part? There's no need for a traditional water bath here!
I use an easier method that I always used when I owned a bake shop.
Instead of placing the cheesecake in the water, and possibly ending up with a leaky mess, a pan of water sits on the oven shelf underneath the cheesecake.
This creates a steamy oven that helps provide the right atmosphere for baking a delicate cheesecake.
The result is a beautifully creamy cheesecake that's perfect for holidays, celebrations, dinner parties or simply satisfying your cheesecake craving.
Whether you're a longtime Biscoff fan, enjoy Biscoff cookies on your Delta flights or you just discovered the cookie butter flavor for the first time, this cheesecake is one you'll want to make again and again.
Cheesecake is an excellent make-ahead dessert and can be prepared in advance for holidays, dinner parties and other celebrations.
So go ahead and serve this easy Biscoff cookie dessert recipe at your next gathering or any special occasion.
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Why You'll Love This Biscoff Cheesecake
Here are just a few reasons why this cheesecake deserves to be on your dessert table:
- Classic baked cheesecake texture - This cheesecake has a rich, smooth and creamy texture with that satisfying cheesecake consistency.
- Big Biscoff flavor - Biscoff cookies add their signature caramelized and lightly spiced flavor to the cheesecake crust and the Biscoff cookies cookie butter adds a flavorful topping.
- No traditional water bath - A pan of water on the shelf underneath the cheesecake creates a steamy oven without placing the cheesecake directly in water. So there’s no messy water bath required!
- Ideal for entertaining - Cheesecake is an easy make-ahead dessert making it a good choice for holidays and special occasions.
- Beautiful presentation - A Biscoff cookie crust with cookie butter topping and clouds of whipped cream with a crumbled cookie garnish give this cheesecake an instantly recognizable look.
- Perfect make-ahead dessert - Cheesecake is at its best after chilling, making it a convenient dessert when you're entertaining.
How to make Biscoff cheesecake
This is a quick overview of how to make this Biscoff dessert recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: Combine cookie crumbs, sugar and butter in a bowl. Transfer the crumb mixture to the prepared springform pan and press onto the bottom to form a crust.
- Step 2: Beat the cream cheese, sugar, eggs, vanilla and sour cream until smooth and blended and pour over the crust.
- Step 3: Place the cheesecake on the oven rack above the pan of water and bake for 1 hour 15 minutes. Turn off the oven and let the cheesecake stay in the over for an additional hour. Cool on a wire rack then refrigerate for at least 8 hours or overnight.
- Step 4: Spread the cookie butter spread over the top of the cheesecake. Beat the whipped cream and pipe around the top edge of the cheesecake. Sprinkle with cookie crumbs.
Hint: For easier spreading, microwave the cookie butter for about 15 seconds to loosen slightly.
Expert recipe tips
- Allow plenty of chilling time – A cheesecake continues to set and firm up as it cools, making it easier to slice.
- Don't rush the cooling process - Give the cheesecake enough time to cool and chill. This is an important part of getting that creamy, sliceable texture.
- Keep the oven door closed while baking - Resist the temptation to open the oven door to check on the cheesecake. Cheesecake can be sensitive to sudden temperature changes.
- Start with softened cream cheese - Cream cheese that has softened to room temperature blends smoothly and helps to create a creamy cheesecake filling free of lumps.
- Use a pan of water underneath the cheesecake – This is a method that I created when I was test kitchen director at the magazine and then used when I opened my bae shop.Rather than placing the cheesecake directly into a water bath, place a pan of water on the oven shelf underneath the cheesecake. The steam creates a moist baking environment while keeping the cheesecake pan safely out of the water.
- Use a sharp knife for slicing - For clean slices, you can dip the knife in hot water between slices or you can wipe the knife between cuts.
- Spreading the cookie butter - For easier spreading, microwave the cookie butter for about 15 seconds to loosen slightly.
Substitutions
- Biscoff cookies – Although the flavor will vary slightly, Speculoos-style cookies can be used if Biscoff cookies aren't available.
- Butter – I typically use salted butter in the crust but if you want to control the amount of salt you can definitely use unsalted butter instead.
- Cream cheese – I do not recommend substituting lowfat cream cheese for full fat cream cheese. That will change the texture and it will not be as indulgent, creamy and delicious.
- Sour cream – You can substitute full-fat plain Greek yogurt for sour cream.
Variations
- Biscoff Cookie Crumb Topping –For extra crunch, you can finish the cheesecake with a sprinkling of finely crushed Biscoff cookies over the cookie butter topping.
- Biscoff Swirl Cheesecake – For even more cookie flavor, add dollops of Biscoff cookie spread to the top of the cheesecake and swirl with a knife before baking.
- Chocolate Biscoff Cheesecake –Aadd a layer of chocolate shavings over the cookie butter topping.
- Holiday Biscoff Cheesecake - Make a show-stopping Christmas or holiday dessert by stirring holiday sprinkles into the cheesecake batter and sprinkling over the top of the cheesecake before serving.
- Mini Biscoff Cheesecakes – You can turn this dessert into mini desserts. Simply bake the batter in a muffin pan for cheesecake cupcakes or in mini cheesecake pans.
Storage
- Store the cooled Biscoff cheesecake, covered, in the refrigerator or in an airtight container.
- For the best texture and flavor, keep the cheesecake chilled until you're ready to serve it. You can let it come to room temperature if you prefer less of a chill.
- Store individual slices in airtight containers or wrap them well before refrigerating.
- Refrigerated cheesecake will stay fresh for about 5 days.
- You can also freeze cheesecake making it an ideal dessert when you need to prepare dessert ahead of time. Wrap the cheesecake well, without the topping, to protect it from freezer burn. Thaw overnight in the refrigerator and add the toppings before serving.
- As always, be sure to check out more guidelines at USDA.gov
FAQ
Biscoff cheesecake combines a Biscoff cookie crust with a creamy baked cheesecake filling and a cookie butter topping. The Biscoff cookies provide their signature caramelized, lightly spiced flavor while cream cheese creates a rich cheesecake texture and the cookie butter topping adds even more cookie flavor.
Absolutely. Cheesecake is an ideal make-ahead dessert because it typically needs time to cool and chill before serving. Making it ahead also gives the flavors time to develop. And when you're entertaining, serving a cheesecake makes dessert preparation easier.
Avoiding overmixing, maintaining a gentle baking environment and allowing the cheesecake to cool gradually can all help reduce the chance of cracks. The pan of water underneath the cheesecake creates a steamy oven environment that also helps to prevent cracking.
Ingredients
Ingredients for Biscoff cookie cheesecake
- Biscoff Cookies - Biscoff cookies are the star of this cheesecake. The cookies bring their signature caramelized, slightly spiced flavor to every bite. They create a crust with that irresistible cookie butter flavor that is a delicious contrast to the creamy cheesecake filling.
- Butter - Butter brings richness to the Biscoff cookie crust and helps bind the crushed cookies together. It also complements the warm caramel notes of the Biscoff cookies.
- Cream Cheese - Cream cheese creates the rich, smooth and creamy foundation of the cheesecake. For the best texture, use full-fat cream cheese and allow it to soften before mixing.
- Eggs -Eggs help to give a cheesecake its structure and also add to its rich, custard-like texture. Eggs help to create that classic cheesecake consistency as the filling bakes.
- Sugar - Sugar sweetens the cheesecake filling while balancing the tanginess of the cream cheese and the warm spice of the Biscoff cookies. Sugar is also part f the crust, helping it to bind together as it bakes and the sugar melts.
- Sour Cream -Sour cream adds a subtle tang and helps to lighten the dense cream cheese. The sour cream creates a smooth, creamy texture of the cheesecake. Its slight acidity also balances the sweetness of the dessert.
- Vanilla Extract - Vanilla extract enhances the cheesecake flavor adding a layer of warm, aromatic flavor.
- Biscoff Spread – A creamy spread made from these signature cookies gives this cheesecake a flavorful topping.
- Heavy Cream – Heavy cream is whipped into a fluffy garnish for the cheesecake.
Cheesecake Recipes
Biscoff Cheesecake Recipe
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Ingredients
CRUST:
- 1 1/2 cup Biscoff cookie crumbs about 20 cookies
- 2 Tablespoons sugar
- 3 Tablespoons butter melted
CHEESECAKE:
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1 cup sugar
- 3 eggs
- 1 Tablespoons vanilla extract
- 1 pint (16 ounces) sour cream
TOPPING:
- 1 cup Heavy cream
- 2 Tablespoons sugar
- 2 Biscoff cookies crumbled
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Instructions
- Place a large baking pan filled halfway with water on the bottom rack of the oven. Preheat the oven to 325F. Spray the bottom and sides of an 8-inch springform pan, or 8-INCH pan with a removeable bottom, with cooking spray.
CRUST:
- In a food processor or a high-power blender, process 20 cookies until crumbs form.
- Transfer the cookie crumbs to a mixing bowl and combine with the melted butter and 2 Tablespoons sugar, stirring until all of the cookie crumbs are moistened.
- Press the cookie crumb mixture onto the bottom of the prepared pan.
CHEESECAKE:
- With a hand mixer or stand mixer, cream the cream cheese.
- Add the sugar and beat until blended.
- Add the eggs and beat until combined.
- Gradually add the sour cream and beat until thoroughly blended and smooth.
- Pour the cream cheese mixture into the pan over the crust.
- Place the pan on the middle oven rack above the pan of water and bake for 1 hour 15 minutes.
- Turn the oven off and let the cheesecake stay in the oven for an additional 1 hour.
- Remove from the oven and cool on a wire rack.
- Run a knife around the edge of the cheesecake, cover, and refrigerate for at least 8 hours or overnight.
TOPPING:
- Remove the cheesecake from the refrigerator and spread the cookie butter over the top of the cheesecake. For easier spreading, you can microwave the cookie butter for about 15 seconds to loosen slightly.
- With a mixer on high, beat the heavy cream and sugar until stiff peaks form.
- Transfer the whipped cream to a pastry bag fitted with an open star tip and pipe the whipped cream around the edge of the cheesecake. I used Aetco 827 open star piping tip.
- Sprinkle the crushed cookies over the whipped topping.
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