Description
This rich and creamy Biscoff Cheesecake features a buttery Biscoff cookie crust and a luscious filling infused with Biscoff spread. Baked in a water bath for a smooth texture and topped with melted Biscoff spread and crunchy cookie pieces, this dessert is perfect for cookie butter lovers.
Ingredients
Scale
Crust
- 32 pieces Biscoff cookies (252 g)
- 5 Tablespoons unsalted butter (70 g), melted
- ¼ teaspoon kosher salt
Filling
- 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
Topping
- ½ cup Biscoff spread (120 g)
- Roughly chopped Biscoff cookies, as needed
Instructions
- Prepare the crust: Preheat your oven to 350℉. Optionally, line the bottom of a 9-inch springform pan with a cake board or foil to prevent sticking. Pulse the Biscoff cookies in a food processor until your desired consistency is reached, then mix with salt and melted butter until well combined. Press this mixture evenly into the bottom of the springform pan using a tamper or a flat-bottomed cup.
- Bake the crust: Bake the crust in the preheated oven for 8-10 minutes until set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325℉.
- Make the filling: Using a stand mixer with a paddle attachment, beat the cream cheese on low speed for about 5 minutes until smooth, scraping the bowl as needed. Add brown sugar and salt, mixing on medium speed for 3 minutes. Incorporate the Biscoff spread and mix for another minute until evenly distributed.
- Add eggs and cream: On low speed, add eggs one at a time, ensuring each is fully mixed before adding the next. Then add sour cream, heavy cream, and vanilla extract. Mix on low speed until the batter is smooth and homogenous with no streaks.
- Prepare for water bath baking: Wrap the cooled springform pan tightly with heavy-duty foil to prevent water from seeping in. Bring 6-8 cups of water to a boil (adjust quantity by roasting pan size).
- Assemble and bake cheesecake: Pour the cheesecake batter into the foil-wrapped pan, spreading evenly. Place the pan in the center of a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1½ inches up the side of the springform pan. Bake at 325℉ for 60 minutes.
- Cool gradually: After baking, turn off the oven and prop the door open slightly using a wooden spoon to let the cheesecake cool slowly for 45-60 minutes. Then remove from the water bath and allow to cool completely at room temperature for about 30 minutes.
- Chill the cheesecake: Refrigerate the cooled cheesecake until fully set and cold before adding the topping.
- Prepare the topping: Microwave the remaining Biscoff spread in 10-second intervals until smooth and melted. Pour over the chilled cheesecake, spreading evenly with an offset spatula or spoon. Garnish the edges with roughly chopped Biscoff cookies.
- Set topping: Chill the cheesecake again for at least 15 minutes to allow the topping to set before serving.
Notes
- Room temperature ingredients ensure smooth, lump-free batter.
- Use a water bath to prevent cracks and ensure creamy texture.
- Double or triple wrap the springform pan with foil to protect from water seepage.
- Allow gradual cooling in the oven to avoid sudden temperature changes that can crack the cheesecake.
- Chill the cheesecake overnight for best texture and flavor.
- Optionally, line the pan bottom with a cake board or foil for easier removal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cheesecake, Biscoff cookie butter cheesecake, creamy cheesecake, water bath cheesecake, baked cheesecake, Biscoff dessert
