Ingredients

32 pieces Biscoff cookies (252 g)

5 Tablespoons unsalted butter (70 g), melted

¼ teaspoon kosher salt

24 oz brick-style cream cheese (3 x 8-oz packages), room temperature

¾ cup light brown sugar (150 g), packed

½ teaspoon kosher salt

¾ cup Biscoff spread (180 g)

2 large eggs, room temperature

½ Tablespoon vanilla extract

½ cup sour cream (120 g), room temperature

¼ cup heavy cream (55 g), room temperature

½ cup Biscoff spread (120 g) for topping

Roughly chopped Biscoff cookies, as needed for garnish

Instructions

Step 1: Preheat your oven to 350℉. (Optional) Line the bottom of a 9-inch springform pan with a cake board or foil to help with easy removal later.

Step 2: In a food processor, pulse Biscoff cookies to your preferred texture—fine or coarse. In a bowl, mix the ground cookies with the melted butter and ¼ teaspoon kosher salt until fully combined.

Step 3: Press the cookie mixture evenly into the bottom of the prepared springform pan using a tamper or flat-bottomed cup. Bake for 8–10 minutes until the crust is set. Remove from oven and let cool. Lower the oven temperature to 325℉.

Step 4: For the filling, beat the cream cheese in a stand mixer with paddle attachment on low speed until smooth, about 5 minutes, scraping the bowl as needed.

Step 5: Add brown sugar and ½ teaspoon kosher salt. Mix on medium speed until well incorporated, about 3 minutes. Add ¾ cup Biscoff spread and mix on medium speed until evenly distributed, about 1 minute. Scrape the bowl sides again.

Step 6: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Then add sour cream, heavy cream, and vanilla extract. Mix on low until the batter is smooth and uniform with no white streaks.

Step 7: Wrap the springform pan tightly with heavy-duty foil, ensuring no water can seep in during baking. Set aside.

Step 8: Bring 6–8 cups of water to a boil (adjust amount to your roasting pan size). Pour the cheesecake filling into the wrapped pan and smooth the top. Place the pan inside a large roasting pan.

Step 9: Place the roasting pan with the cheesecake in the oven on the center rack. Pour boiling water into the roasting pan until it reaches about 1½ inches up the sides of the springform pan.

Step 10: Bake at 325℉ for 60 minutes. Then turn off the oven and crack the oven door slightly open to let the cheesecake cool slowly for 45–60 minutes. Use a wooden spoon to prop the door if needed.

Step 11: Remove the roasting pan from the oven and take the cheesecake out of the water bath. Let it sit at room temperature for 30 minutes until completely cooled, then refrigerate until ready to serve.

Step 12: For the topping, microwave ½ cup Biscoff spread in a microwave-safe bowl in 10-second intervals until smooth and pourable.

Step 13: Pour the melted spread evenly over the chilled cheesecake. Garnish the edges with roughly chopped Biscoff cookies. Chill in the fridge for 15 minutes to set the topping before serving.

Tips & Variations

Use room temperature ingredients for the smoothest batter and to avoid lumps.

Double wrap the springform pan with foil to prevent water from leaking into the cheesecake during the water bath bake.

For a decorative twist, try swirling some extra Biscoff spread into the batter before baking.

If you don’t have a springform pan, use a regular cake pan but be careful when unmolding, as it may be more fragile.

FAQs

Can I use regular cream cheese instead of brick-style cream cheese?

It’s best to use brick-style cream cheese because it has a firmer texture and less moisture, which helps the cheesecake set properly. Regular cream cheese may result in a softer or runnier cheesecake.

What can I use if I don’t have Biscoff spread?

If you can’t find Biscoff spread, try using cookie butter spreads with similar caramelized flavors, or substitute with peanut butter or almond butter for a different but delicious twist.