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Biscoff Cheesecake Recipe

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This Biscoff Cheesecake combines the rich creaminess of cheesecake with the sweet, spiced crunch of Biscoff cookies. The buttery cookie crust is topped with a smooth cheesecake filling and finished with whipped cream and crushed cookies for the perfect balance of flavors and textures.

Ingredients

200g Biscoff cookies (about 24 cookies)

100g unsalted butter, melted

2 tablespoons sugar (optional)

500g cream cheese, softened

150g granulated sugar

200g sour cream

1 teaspoon vanilla extract

3 large eggs (room temperature)

150g Biscoff spread

Whipped cream (for garnish)

Crushed Biscoff cookies (for sprinkling)

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Crush the Biscoff cookies in a food processor until fine crumbs form.
  3. Combine the crushed cookies with the melted butter and sugar (if using).
  4. Press the mixture into the bottom of a 9-inch springform pan.
  5. Bake the crust for 10 minutes, then remove from the oven and let it cool.
  6. In a large mixing bowl, beat the softened cream cheese until smooth.
  7. Add the granulated sugar, sour cream, and vanilla extract, mixing until well combined.
  8. Add the eggs one at a time, mixing after each addition.
  9. Fold in the Biscoff spread until fully incorporated.
  10. Pour the cheesecake filling over the cooled crust in the springform pan.
  11. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  12. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour.
  13. Afterward, refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
  14. Before serving, top the cheesecake with whipped cream and sprinkle crushed Biscoff cookies over the top for extra crunch and flavor.

Notes

  • Make ahead: This cheesecake is perfect for making ahead and actually tastes better after being refrigerated overnight.
  • Gluten-free: Use gluten-free Biscoff cookies or another gluten-free cookie of your choice for the crust.
  • For a nutty twist: Add chopped nuts like pecans or almonds to the crust for extra flavor.
  • Freezing: Freeze individual slices wrapped tightly in plastic wrap or foil for up to 3 months. Thaw in the fridge before serving.
  • If you don’t have a springform pan, use a regular round cake pan but line it with parchment paper for easy removal.

Nutrition

Find it online: https://recipesbyjanet.com/biscoff-cheesecake-recipe/