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Biscoff Cheesecake

Featured in Irresistible Desserts.

This rich cheesecake combines cream cheese with Biscoff cookie butter and cookies for a decadent dessert. Features a cookie crust, creamy filling, and Biscoff topping.
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Ranah
Updated on Mon, 20 Jan 2025 22:20:58 GMT
A sliced cheesecake topped with whipped cream, caramel drizzle, and cookie crumbs on a plate. Pin it
A sliced cheesecake topped with whipped cream, caramel drizzle, and cookie crumbs on a plate. | tastyblom.com

Let me share one of my absolute favorite desserts this incredible Biscoff Cheesecake that tastes like a sweet dream. I discovered this recipe during a baking adventure when I was craving something different from traditional cheesecake. The way that caramelized Biscoff flavor blends with the creamy cheesecake filling it's pure magic. Every time I make this my house fills with the most amazing warm spicy aroma.

The Biscoff Magic

Trust me if you haven't experienced Biscoff cookies yet you're in for such a treat. They have this incredible caramelized gingery flavor that's completely addictive. When I first turned them into a cheesecake crust my family went wild. That crunchy spiced base with the silky smooth filling it's a combination that makes everyone ask for seconds.

Let's Get Everything Ready

Let me walk you through everything you'll need. First grab those Biscoff cookies I usually buy extra because snacking happens while baking. You'll want good quality cream cheese make sure it's full fat for that perfect texture. I love adding sour cream it makes everything so silky smooth. Both brown and white sugar give us that perfect sweetness and don't forget real vanilla paste it makes such a difference. The star of the show is that Biscoff spread get ready to fall in love with this caramelized cookie butter heaven.

Step By Step Magic

First things first let's get your oven warming to 175°C. I always line my springform pan with parchment it makes life so much easier later. The crust is our first project crushing those Biscoff cookies mixing them with melted butter until they're just right. While that's baking we'll make the filling. Here's where patience pays off make sure everything's at room temperature and mix until it's silky smooth. That water bath might seem fussy but trust me it's worth it for the perfect texture.

My Best Tips

After making this cheesecake countless times I've learned a few secrets. Really crush those cookies well for the crust you want them fine but not powdery. Take your time mixing the filling nobody likes lumpy cheesecake. And that water bath don't skip it it's your insurance against cracks. The hardest part is waiting for it to chill but overnight is best for that perfect creamy texture.

A slice of caramel cheesecake topped with whipped cream and drizzled with caramel sauce, resting on a plate with crumbs scattered around. Pin it
A slice of caramel cheesecake topped with whipped cream and drizzled with caramel sauce, resting on a plate with crumbs scattered around. | tastyblom.com

Make It Your Own

Sometimes I like to play around with different variations. A swirl of dark chocolate takes it to another level. My kids love when I add caramel sauce and my coffee-loving friends go crazy for the espresso version. The beauty of this recipe is how easily you can make it your own while keeping that incredible Biscoff base.

Serving It Up

In my house this cheesecake never fails to impress. I love serving it straight from the fridge with some fresh berries on the side. A dollop of whipped cream makes it extra special and if you're feeling fancy pair it with your favorite coffee or dessert wine. It's perfect for everything from casual family dinners to fancy celebrations.

Keeping It Fresh

If by some miracle you have leftovers they'll keep beautifully in the fridge for about five days. I've even frozen slices for later though I usually save the topping for after thawing. Just wrap them well and thaw overnight in the fridge when you're ready for another piece of heaven.

Quick Answers

Let me answer the questions I get asked most often. Yes you can use other cookies for the crust but honestly nothing beats Biscoff. That water bath really is important for preventing cracks trust me on this one. And yes you can definitely make it ahead it actually gets better after a day or two in the fridge. The flavors have time to develop into something truly magical.

A delicious cheesecake with a caramel drizzle, topped with whipped cream and crumbled toppings, is partially sliced on a white plate. Pin it
A delicious cheesecake with a caramel drizzle, topped with whipped cream and crumbled toppings, is partially sliced on a white plate. | tastyblom.com

Frequently Asked Questions

→ Why wrap the pan in foil?
The foil prevents water from the water bath from seeping into the springform pan, which would make the crust soggy and affect the texture.
→ Can I make this ahead of time?
Yes, this cheesecake needs at least 8 hours or overnight in the fridge to set properly. It can be made up to 3 days in advance.
→ Why use a water bath?
The water bath provides gentle, even heat and moisture that helps prevent cracking and ensures a smooth, creamy texture throughout.
→ How do I prevent cracks?
Following the cooling instructions carefully helps prevent cracks. The gradual cooling process in the oven and water bath is key to a smooth top.
→ How should I store leftovers?
Store the cheesecake covered in the refrigerator for up to 5 days. Add the Biscoff topping just before serving for the best presentation.

Biscoff Cheesecake

A decadent cheesecake featuring Biscoff cookies and spread throughout, from the crust to the topping. Perfect for special occasions or weekend treats.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes


Difficulty: Difficult

Cuisine: European

Yield: 12 Servings (1 9-inch cake)

Dietary: Vegetarian

Ingredients

01 250g Biscoff biscuits for base.
02 75g unsalted butter.
03 1000g cream cheese.
04 150g granulated sugar.
05 150g brown sugar.
06 150g sour cream.
07 2 tablespoons vanilla paste.
08 200g Biscoff spread.
09 3 large eggs plus 2 yolks.
10 150g Biscoff spread for topping.
11 8 Biscoff biscuits for decoration.

Instructions

Step 01

Heat oven to 175°C. Line springform pan with parchment, wrap with foil.

Step 02

Crush cookies, mix with melted butter. Press into pan, bake 8-10 minutes.

Step 03

Beat cream cheese until smooth. Add sugars, then sour cream, vanilla, and Biscoff spread. Mix in eggs one at a time.

Step 04

Pour into crust. Place in water bath, bake at 165°C for 60 minutes.

Step 05

Turn off oven, crack door, cool 60 minutes. Remove and cool another hour, then refrigerate 8 hours.

Step 06

Top with warmed Biscoff spread, whipped cream, and cookies.

Notes

  1. Needs overnight chilling.
  2. Use water bath for even cooking.
  3. Cool gradually to prevent cracks.

Tools You'll Need

  • Springform pan.
  • Food processor.
  • Large roasting pan.
  • Electric mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese, sour cream).
  • Eggs.
  • Wheat (cookies).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 791
  • Total Fat: 52 g
  • Total Carbohydrate: 65 g
  • Protein: 12 g