This rich and velvety Biscoff Cheesecake recipe is totally irresistible! Spiced Biscoff cookie crust combined with a creamy and smooth cheesecake, topped with Biscoff cookie spread.
Check out these pumpkin cheesecake bars or this Churro cheesecake!
BISCOFF CHEESECAKE
A slice of this rich and delicious Biscoff cheesecake is all you need to get hooked! Creamy and velvety Biscoff flavored cheesecake with a crumbly spiced crust. This cheesecake recipe is such an easy recipe because there is no water bath! Serve this for holidays, parties, or just as a dessert, this cheesecake is perfect for any occasion. This dessert is inspired by the popular Biscoff cookie, so if you love the popular spiced cookies then you need to make this cheesecake!
WHAT YOU NEED-
- Biscoff Cookie Crust– Your typical cheesecake crust using graham crackers, but this cheesecake uses crushed Biscoff cookies! If you prefer to use a classic graham cracker crust, check out my strawberry cheesecake recipe for it.
- Cream Cheese– Classic cream cheese is the main ingredient in this recipe, but you can opt for low-fat cream cheese if preferred. Just be sure to soften it before mixing for the best consistency.
- Biscoff Cookie Spread– Adding a bit of the popular Biscoff cookie spread into the cheesecake gives the cheesecake itself additional Biscoff flavors!
- Sugar– You want to use granulated sugar to sweeten the cheesecake.
- Vanilla– A hint of vanilla extract elevates the flavor of the cheesecake, adding a subtle warmth and depth.
- Sour Cream– Regular sour cream adds additional creaminess to the cheesecake.
- Eggs– Fresh eggs are essential for creating a smooth, rich texture in the cheesecake batter, giving it that signature creamy quality.
- Cheesecake Topping– To bring this cheesecake all together I like to add Biscoff cookie spread and crushed cookies. This is totally optional.
HOW TO MAKE BISCOFF CHEESECAKE
Making cheesecake doesn’t have to be intimidating, with just a few steps you can enjoy this rich and flavorful homemade cheesecake!
- Preheat the oven and line the bottom of a 9-inch springform pan with parchment paper. (You can trim off the excess or leave it hanging.)
- Cookie Crust– Using a hand blender, pulse the Biscoff cookies into fine crumbs. Mix the crushed cookies and butter until well combined.
- Add the crust mixture to the lined pan and press the mixture around the pan to create a crust, going up the sides of the pan also. Be sure to pack it tight, use a spatula or measuring cup to pack the crust tightly.
- Set aside, there is no need to prebake the crust.
- Cheesecake– Beat the softened cream cheese until smooth. Add Biscoff spread, sour cream, sugar, and vanilla, and mix until fully incorporated.
- Add the eggs one at a time, mixing gently after each addition. Pour the cheesecake batter over the prepared crust.
- Baking– Bake the cheesecake until the center is slightly jiggly and the top is golden. Turn off the oven and leave the door slightly ajar with a wooden spatula to allow the cheesecake to cool gradually. This step helps prevent cracking, so don’t skip it!
- Once cooled, refrigerate the cheesecake for 4-6 hours to chill.
- Serving– Remove the cheesecake from the fridge, release the springform pan, and transfer it to a serving platter.
- Add some Biscoff cookie butter spread to a bowl, and heat in the microwave to slightly melt.
- Using a spatula, spread the Biscoff spread over the cheesecake, covering the entire top. Sprinkle some additional crushed biscuit cookies around the edge.
- Slice and serve. (For a clean cut, you want to add the cheesecake back to the fridge to allow the Biscoff topping to harden before slicing.)
WHEN DO I KNOW THE CHEESECAKE IS DONE BAKING
There are a few signs to tell when your cheesecake is done baking, but my go-to sign is the jiggle test:
- Jiggle Test – Gently shake the cheesecake. The center should have a slight jiggle, while the edges should be firm. If the center is still too wobbly, add 3-5 more minutes and check again.
**For more signs and other troubleshooting cheesecake tips, check out my classic strawberry cheesecake recipe post!
CHEESECAKE TOPPING IDEAS
Although this cheesecake recipe is delicious plain, load it up with the right toppings to elevate this dessert!
- Biscoff Spread– Once the cheesecake is cooled, top the cheesecake with melted Biscoff cookie spread for additional Biscoff flavors.
- Whipped Cream– Top the cheesecake with some whipped cream or a dollop of cool whip.
- Cookies– Add slices of the Biscoff cookies into the cheesecake for looks and extra crunch.
- Crumbs– Crush some additional Biscoff cookies and top the cheesecake with some crumbs and Biscoff spread.
Have fun with topping and decorating your cheesecake, let your creative juice flow!
STORING CHEESECAKE-
The best thing about this dessert is that you can make it ahead of time and store it in the fridge or freezer and enjoy it for longer!
- Fridge– Store the cheesecake in the fridge, covered to avoid the cake from drying out. It will stay fresh in the fridge for 6-7 days!
- Freezer– This Biscoff cheesecake freezes great! Once the cheesecake is fully chilled, freeze the plain cheesecake either the entire cake or individual slices. I like to pre-slice the cake and freeze the entire cake. Freeze for up to 3-4 months! Be sure to wrap in plastic wrap and proper freezer safe bags to avoid freezer burn. To enjoy: Thaw overnight and serve.
QUESTIONS YOU MIGHT HAVE:
No, although the texture is similar, they are not the same. Biscoff cookie spread is a sweeter, cinnamon spice spread.
Yes! If you don’t want a Biscoff overload, make the crust classic! Use my strawberry cheesecake recipe to see how to make graham cracker crust.
No! This recipe does not require you to bake the crust. Just be sure to pack the crust tight when pressing it into the springform pan.
No! This easy cheesecake recipe does not require the water bath method but still gives you perfect results.
Although it is not necessary to use a springform pan, it is highly recommended! The removable side makes it easier to remove the cheesecake without damaging it. Either an 8-inch or 9-inch springform pan can be used. I highly recommend investing in a springform pan, it is so great for all baking!
Cheesecakes should actually be prepared in advance due to the lengthy chilling time. You want to make the cheesecake at least a day before serving, though it can be made 2-3 days ahead.
Biscoff Cheesecake
Ingredients
Biscoff Crust-
- 1/2 cup melted unsalted butter 1 stick
- 2 1/4 cups biscoff cookies crushed
Cheesecake-
- 20 oz softened cream cheese 2 1/2 packs
- 1/3 cup sour cream
- 1/2 cup Biscoff spread
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
Topping-
- 1/2 cup Biscoff spread
- crushed Biscoff cookies
Instructions
- Preheat the oven to 325°F and line the base of an 9-inch springform pan with parchment paper.
- Clamp the side on, having the excess parchment hang out. (You can trim the parchment paper or leave it hanging.)
Biscoff Crust-
- Add the Biscoff cookies to a food processor or blender and pulse until you have fine crumbs.
- Transfer the Biscoff crumbs to a bowl and mix with cooled melted butter until well combined. Then pour into the springform pan.
- Spread the crumbs to cover the base and walls of the pan.
- Using a measuring cup or another object with a flat base, press the crumbs firmly against the walls to form a tight crust. Do the same with the base to ensure it is evenly flattened and compacted. You can adjust the height of the walls, or the thickness of the base based on your preference.
- Set the crust aside – there's no need to bake it.
Cheesecake Filling-
- With a mixer, beat the softened cream cheese until smooth. (Beating the cream cheese first, help you to have no lumps in the cheesecake.)
- Add sour cream, Biscoff spread, granulated sugar, and vanilla extract and mix again to combine.
- Add the eggs one at a time, beating each egg just enough to combine. Avoid overmixing the cheesecake batter.
- Gently pour Biscoff cheesecake into the pan, over the crust.
Bake the Cheesecake-
- Bake the cheesecake at 325°F for 45-50 minutes. The cheesecake should have a slight jiggle in the center, and the top should be lightly golden.
- Turn off the oven, but don’t remove the cheesecake! Take a wooden spatula or similar object and place it between the oven door to keep the oven door open ajar. This will keep the oven door slightly open, allowing it to cool down gradually while maintaining airflow. The spatula should be thick enough to create a small gap without causing the door to swing open too wide.
- Once the oven is completely cool, remove the cheesecake from the oven, it will still be warm. Allow the cheesecake to finish cooling at room temperature, until it is no longer warm.
- Transfer the cake to the fridge and chill for at least 4-6 hours, or overnight. Make sure to keep it in the pan during the entire chilling process. Release the latch on the side of the pan and lift the removable ring off the bottom when ready to serve.
Topping Cheesecake-
- Remove the chilled cheesecake and gently unlatch the side of the pan and transfer the cheesecake to a serving plate.
- Pour the melted Biscoff cookie spread over the top of the cheesecake, allowing some to drizzle on the side if preferred. (You can enjoy this cheesecake plain, without the additional Biscoff topping.)
- Slice the cheesecake and serve it.
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