Biscoff Cheesecake Recipe
Biscoff Cheesecake Recipe
This Biscoff Cheesecake pairs a buttery cookie crust with a silky, spiced cheesecake filling swirled with cookie butter, then finishes it with a glossy warm topping. Mixing on low speed, baking in a gentle water bath, and cooling slowly in the oven keep the top smooth and the center creamy. It chills overnight, so it is an easy make ahead dessert that looks impressive on any table.
Ingredients
Equipment
Method
- Mix crushed cookies, butter, and salt; press into a springform pan and bake at 325°F for 8 minutes.
- Beat cream cheese and sugar on low speed until smooth.
- Mix in sour cream, cookie butter, flour, vanilla, and cinnamon, then eggs one at a time.
- Pour over the crust and swirl in the warmed cookie butter.
- Bake in a water bath for 55 to 65 minutes until the edges set and the center jiggles slightly.
- Cool in the turned off oven for 1 hour, then chill at least 6 hours.
- Top with warmed cookie butter and crushed cookies before slicing.
Mix on low speed and cool the cheesecake slowly in the oven; incorporating less air and avoiding temperature shock prevent cracks.
Notes
- Bring the cream cheese, sour cream, and eggs to room temperature for a lump free filling.
- Wrap the pan in double heavy duty foil to keep water out of the crust.
- Pull the cheesecake while the center still wobbles; it firms up as it chills.
- A knife dipped in hot water gives clean slices.