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biscoff cheesecake
TahiraJaved

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.
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Prep Time 30 minutes
Cook Time 1 hour
Cool & Chill Time 7 hours
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Crust:
  • 200 g about 25 cookies Biscoff cookies, finely crushed
  • 6 tbsp unsalted butter melted
  • Pinch of salt
For the Cheesecake Filling:
  • 24 oz full fat cream cheese softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream at room temperature
  • 1/2 cup smooth cookie butter spread slightly warmed
  • 3 large eggs at room temperature
  • 2 tbsp all purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
For the Swirl and Topping:
  • 1/3 cup smooth cookie butter spread warmed
  • 6 whole cookies for garnish
  • 1/4 cup crushed cookies for sprinkling
  • Whipped cream optional

Equipment

  • 1 9 inch springform pan releases the cheesecake without flipping it
  • 1 Aluminum foil wraps the pan so water does not seep into the crust
  • 1 Roasting pan holds the water bath that keeps the cheesecake creamy
  • 1 Hand mixer or stand mixer blends the filling smooth
  • 1 Offset spatula spreads the topping neatly

Method
 

  1. Mix crushed cookies, butter, and salt; press into a springform pan and bake at 325°F for 8 minutes.
  2. Beat cream cheese and sugar on low speed until smooth.
  3. Mix in sour cream, cookie butter, flour, vanilla, and cinnamon, then eggs one at a time.
  4. Pour over the crust and swirl in the warmed cookie butter.
  5. Bake in a water bath for 55 to 65 minutes until the edges set and the center jiggles slightly.
  6. Cool in the turned off oven for 1 hour, then chill at least 6 hours.
  7. Top with warmed cookie butter and crushed cookies before slicing.
    8. 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.
STORAGE: Refrigerate covered up to 5 days or freeze slices up to 2 months.
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