BISCOFF CHEESECAKE
This Biscoff Cheesecake is rich, creamy, and packed with spiced cookie butter flavour. With a buttery Biscoff crust and smooth cheesecake filling, it’s an indulgent, no-fuss dessert perfect for holidays or special occasions.
Ingredients
For the Crust:
- 2 cups Biscoff cookie crumbs about 28 cookies
- 5 tablespoons melted butter
For the Cheesecake Filling:
- 24 oz 680g cream cheese, softened
- 1 cup granulated sugar
- ¾ cup Biscoff cookie butter spread
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
Optional Topping:
- ½ cup warmed Biscoff spread for topping
- Whipped cream or extra crushed cookies for garnish
Instructions
Prepare the Crust:
- Preheat oven to 325°F (160°C). Mix cookie crumbs and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes. Let cool.
Make the Filling:
- In a large bowl, beat cream cheese and sugar until smooth. Add Biscoff spread, mixing well. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream until smooth.
Bake the Cheesecake:
- Pour filling over the crust. Tap pan to release air bubbles. Bake for 50–60 minutes or until center is set but slightly jiggly. Turn off oven and let sit inside with door ajar for 1 hour.
Chill:
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Add Topping (Optional):
- Warm Biscoff spread and pour over chilled cheesecake. Garnish with whipped cream and crushed cookies before serving.
Notes
Make Ahead: Best made a day in advance for perfect slicing and flavour.
No Water Bath Needed: This recipe doesn’t require one, but you can use it to reduce cracks.
For a Lighter Version: Use reduced-fat cream cheese and Greek yoghurt instead of sour cream.
Storage: Refrigerate for up to 5 days. Freeze (without topping) for up to 2 months.
Serving Tip: Run a warm knife around edges before releasing the pan for clean slices.
No Water Bath Needed: This recipe doesn’t require one, but you can use it to reduce cracks.
For a Lighter Version: Use reduced-fat cream cheese and Greek yoghurt instead of sour cream.
Storage: Refrigerate for up to 5 days. Freeze (without topping) for up to 2 months.
Serving Tip: Run a warm knife around edges before releasing the pan for clean slices.