Description
This rich and creamy Biscoff Cheesecake combines the iconic caramelized flavor of Biscoff cookies and spread with a smooth cream cheese filling sitting on a buttery Biscoff cookie crust. Baked in a water bath for the perfect silky texture, this no-fuss dessert is finished with a luscious layer of melted Biscoff spread and crunchy cookie pieces for garnish, creating a decadent treat perfect for any occasion.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Optionally, line the bottom of a 9-inch springform pan with a cake board or foil to ease unmolding later.
- Make the Crust: Pulse the Biscoff cookies in a food processor until finely or roughly ground based on your preference. Combine the ground cookies with the melted butter and salt thoroughly. Press this mixture evenly into the bottom of your prepared springform pan using a tamper or a flat-bottomed cup to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until set. Remove and cool while preparing the filling. Lower oven temperature to 325°F (163°C).
- Prepare the Filling: Using a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for about 5 minutes until smooth. Add brown sugar and salt, mixing on medium speed for about 3 minutes until incorporated. Mix in the ¾ cup Biscoff spread on medium speed for about 1 minute. Scrape down the bowl as needed.
- Add Eggs and Dairy: With the mixer on low, add eggs one at a time, mixing well after each. Then add sour cream, heavy cream, and vanilla extract. Mix on low speed until the batter is fully homogenous with no streaks.
- Prepare Water Bath: Wrap the springform pan in heavy-duty foil, ensuring it is sealed well to prevent water seepage. Bring 6-8 cups of water to a boil to use for the water bath.
- Assemble and Bake: Pour the filling into the foil-wrapped pan, smoothing the top evenly. Place this pan into a large roasting pan and pour boiling water into the roasting pan until it submerges about 1½ inches of the springform pan. Bake at 325°F for 60 minutes.
- Cool Gradually: Turn off the oven and slightly crack the door to slowly cool the cheesecake inside for 45-60 minutes. Remove from the water bath and let the cheesecake reach room temperature for about 30 minutes. Then refrigerate until fully chilled.
- Prepare the Topping: Microwave the remaining ½ cup Biscoff spread in 10-second intervals until smooth and melted. Pour this melted spread evenly over the chilled cheesecake using an offset spatula or the back of a spoon.
- Garnish and Set: Garnish the edges generously with roughly chopped Biscoff cookies. Chill the assembled cheesecake in the refrigerator for 15 minutes to allow the topping to set before serving.
Notes
- Room temperature ingredients help achieve a smooth, lump-free cheesecake batter.
- Wrapping the springform pan tightly with heavy-duty foil prevents water leaks during the water bath bake.
- Slowly cooling the cheesecake in the oven helps prevent cracks on the surface.
- Use a stand mixer or handheld mixer for best mixing results.
- Chill the cheesecake thoroughly before adding the topping to ensure it spreads evenly and sets properly.
- For easier removal, line the pan bottom with foil or a removable cake board.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff Cheesecake, Biscoff cookies, creamy cheesecake, baked cheesecake, dessert, water bath cheesecake
