Description

Biscoff Cheesecake is a luxurious dessert with a crunchy Biscoff cookie crust, creamy cheesecake filling, and a rich cookie butter topping—perfect for any sweet occasion.

Ingredients

1 1/2 cups Biscoff cookies (about 20 cookies), crushed into crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/4 cup sour cream

1/4 cup heavy cream

1/2 cup Biscoff spread (cookie butter)

1/4 cup Biscoff spread (melted, for topping)

Extra crushed Biscoff cookies for garnish

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Instructions

Preheat your oven to 325°F (163°C), grease a 9-inch springform pan, and line the bottom with parchment paper.
In a food processor, pulse Biscoff cookies into fine crumbs. Mix with melted butter and sugar. Press into the prepared pan evenly.
Bake the crust for 10 minutes, then remove and let it cool completely.
In a mixing bowl, beat the cream cheese until smooth (2-3 minutes). Add sugar and vanilla, and mix until combined.
Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
Mix in sour cream and heavy cream until smooth, then fold in Biscoff spread until fully incorporated.
Wrap the springform pan in aluminum foil. Pour filling over the crust. Place in a larger pan and add 1 inch of hot water for a water bath.
Bake for 50-60 minutes until the edges are set and center slightly jiggles. Turn off oven and let cool inside for 1 hour with the door ajar.
Remove and cool to room temperature. Refrigerate for at least 4 hours or overnight.
Before serving, melt 1/4 cup Biscoff spread and drizzle over cheesecake. Garnish with crushed Biscoff cookies. Serve chilled.

Notes

For best texture, chill the cheesecake overnight before serving.

You can skip the water bath by baking at 300°F and monitoring carefully.

Use dairy-free alternatives for a vegan version.

Cracks can be avoided by not overmixing and cooling gradually.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 32g
Sodium: 280mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg