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Biscoff Cheesecake Recipe

Indulge in This Creamy Biscoff Cheesecake Recipe Today

This Biscoff Cheesecake Recipe is a delightful mix of creamy cheesecake and a buttery Biscoff cookie crust, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Biscoff Cookies
  • 1/2 cup Unsalted Butter melted
For the Filling
  • 16 oz Cream Cheese softened to room temperature
  • 1/2 cup Brown Sugar light or dark
  • 1/4 cup Granulated Sugar can reduce if less sweetness is desired
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 1 tbsp Vanilla Extract preferably fresh
  • 1/4 tsp Salt essential even in desserts
  • 3 large Eggs at room temperature
  • 1/2 cup Biscoff Cookie Butter can swap with other cookie butter

Equipment

  • Springform pan
  • food processor
  • mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Bring the cream cheese, eggs, and sour cream to room temperature (30-60 minutes). Gather all ingredients.
  2. Crust Preparation: Preheat oven to 325°F (163°C). Crush Biscoff cookies and mix with melted butter. Press into a greased springform pan. Bake for 8-10 minutes, then cool.
  3. Filling Preparation: Lower oven to 300°F (149°C). Beat cream cheese until smooth. Gradually add brown and granulated sugars until no lumps remain. Add sour cream, vanilla, and salt.
  4. Add Eggs and Cookie Butter: Add eggs one at a time on low speed. Gently fold in warmed Biscoff cookie butter for swirls.
  5. Assemble Cheesecake: Pour cheesecake filling over cooled crust. Spoon dollops of remaining cookie butter and swirl.
  6. Bake: Bake for 60-65 minutes until edges set and center jiggles slightly. Use a water bath for best texture.
  7. Cool: Turn off oven and leave cheesecake inside for 1 hour. Remove and let cool to room temperature, then refrigerate for at least 6 hours.
  8. Serve: Chill thoroughly, top with warm cookie butter and crushed Biscoff before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Biscoff cheesecake should be stored in the refrigerator covered for up to 5 days or frozen for up to 2 months. Thaw overnight in the fridge before serving.

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