With this easy recipe, you can make a delicious Biscoff cheesecake from scratch. It’s one of the best cheesecakes I’ve ever made. Of course, I’m also sharing all the tips you need to bake the perfect cheesecake every time.
This Biscoff cheesecake is one of my all-time favorite cheesecake recipes because the combination of cream cheese and Speculoos is simply irresistible.
One of the best things about cheesecake recipes is how easy they are to make. In less than 30 minutes, your cheesecake is ready for the oven. After that comes the hardest part: waiting for it to cool and set.
For making this delicious Biscoff cheesecake you will need the following ingredients. Make sure to double-check the exact quantities in the recipe card below.
This baked cheesecake is made in a 24 cm (9.5-inch) springform pan, which yields about 12 servings. Sometimes I even cut it into 16 slices because this cheesecake is quite rich, especially with that generous layer of Speculoos spread on top.
Start with crushing the Biscoff cookies. You can do this quickest in a food processor but it can also be done by hand. Melt the butter and stir through the cookie crumbs.
Using a springform pan make sure to line this with parchment paper. Add the cookie crumbs and press it firmly into the tin using the back of a spoon or something like a glass or cup.
To prepare the cheesecake filling you mix cream cheese, sugar and Biscoff cookie butter together until it is smooth and creamy. Add the eggs one by one, making sure each one is fully incorporated before adding the next.
Use a separate small bowl to mix sour cream and vanilla extract. Mix this into the cream cheese mixture.
The final step is to add the flour and mix it until lumps have disappeared and the mixture is smooth. Pour the batter into the prepared pan and smooth the top with a spatula.
Now bake the cheesecake for about 60 minutes at 150˚C/300˚F (conventional oven). I like to place a small oven-safe dish with hot water on the oven rack (or on the bottom of the oven) to help prevent cracks.
Once the cheesecake is baked, turn off the oven and leave it in the oven to cool down with the door either closed or slightly ajar. Place a wooden spoon between to door to make this happen.
Place the cheesecake in the fridge once it has cooled to room temperature and let it set there for at least 4 hours.
For making the topping I add the Biscoff cookie butter in a small saucepan and heat it until it is pourable. You can also do this in the microwave. Spread over the top of the cheesecake and finish with crushed Biscoff cookies around the edge of the cheesecake for decoration.
Once your cheesecake has completely cooled and set, it stores very well. I like to keep it in an airtight food storage container that’s suitable for both the refrigerator and freezer.
Stored in an airtight container, the cheesecake (or individual slices) will keep for 2-3 days in the refrigerator.
Yes! I recommend freezing the cheesecake in individual slices. Wrap each slice tightly in plastic wrap, then place them together in an airtight container.
Properly wrapped, the cheesecake will keep in the freezer for up to 1 month. Thaw the slices overnight in the refrigerator before serving.
If you’re adding extra toppings, such as cookie crumbs or whipped cream, wait until after the cheesecake has thawed.
Biscoff is delicious all year round, but it’s especially popular during the fall and holiday season. Whether it’s the colder weather or the arrival of the festive season, this warm, spiced cookie flavor is always a favorite.
If you’re looking for more ways to bake with Biscoff, here are a few of my favorites:
Looking for even more holiday baking inspiration? Be sure to browse my collection of Christmas recipes.
Use a springform pan with a removable bottom. Grease the pan first, then line both the bottom and the sides with parchment paper.
Only remove the springform ring once the cheesecake has finished baking, has cooled completely, and has set in the refrigerator. Carefully release the ring and gently peel the parchment paper away from the sides.
To help prevent cracks, place a small oven-safe dish filled with hot water on the oven rack (or on the bottom of the oven) while the cheesecake bakes. The extra steam helps keep the surface from cracking.
In my experience, maintaining the correct oven temperature throughout the baking process is even more important. Baking a cheesecake at a lower temperature allows it to cook more evenly, so it settles less as it cools, making cracks much less likely.
For the same reason, let the cheesecake cool gradually in the oven after baking. Leave the oven door closed or slightly ajar while it cools. You’ll find even more cheesecake baking tips here.
Don’t worry! It’s an easy fix. Simply spread the Biscoff spread over the top of the cheesecake to cover the crack.
You can also decorate the cheesecake with swirls of whipped cream for an extra-pretty finish.
Make sure your oven maintains a consistent temperature during baking, and avoid opening the oven door while the cheesecake is baking.
Once it’s done, let the cheesecake cool slowly and gradually. If your oven door won’t stay slightly open on its own, wedge a wooden spoon in the door.
A baked cheesecake is done when the edges are set but the center still has a slight jiggle. As the cheesecake cools and chills, it will continue to firm up.
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
