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Biscoff cheesecake
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Biscoff Cheesecake Recipe

With this easy recipe, you'll make the most delicious Biscoff cheesecake. It's perfect for any time of year.
Preparation30 minutes
Cooking1 hour
Chilling4 hours
Total5 hours 30 minutes
Servings: 12 people

Ingredients 
US Customary | Metric

Crust

  • 250 grams Biscoff cookies
  • 80 grams unsalted butter

Cheesecake Filling

  • 600 grams cream cheese
  • 150 grams granulated sugar
  • 150 grams Biscoff spread
  • 4 eggs
  • 125 grams sour cream
  • 2 tsp vanilla extract
  • 15 grams all-purpose flour

Topping

  • 100 grams Biscoff cookie butter
  • 20 grams finely crushed Biscoff cookies

Equipment

  • 24 cm springform pan

Instructions

  • Finely crush the Biscoff cookies. Melt the butter in a saucepan and stir in the cookie crumbs. Press the mixture firmly into the bottom of a greased, parchment-lined springform pan, using the back of a spoon to create an even layer.
  • Prepare the cheesecake filling. Beat the cream cheese, sugar, and Biscoff cookie butter until smooth and creamy. Add the eggs one at a time, mixing just until each egg is incorporated.
  • In a separate bowl, stir together the sour cream and vanilla extract. Mix this into the cream cheese mixture. Finally, add the flour and mix just until combined. Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake the cheesecake for 60 minutes at 150°C /300 ˚F (conventional oven). Place a small oven-safe dish filled with hot water on the oven rack (or on the bottom of the oven) to help prevent cracks.
  • Turn off the oven once the cheesecake is baked. Leave the cheesecake in the oven to cool with the oven door closed or slightly ajar.
  • Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours until fully set.
  • Before serving, gently warm the Biscoff cookie butter in the microwave or in a small saucepan until pourable. Spread it evenly over the top of the cheesecake and finish with the crushed Biscoff cookies around the edge for decoration.

Tips

  • If your oven door won't stay slightly open, wedge a wooden spoon in the door while the cheesecake cools.
  • You can also press the cookie crust about 3 cm/1 inch up the sides of the pan, just as I did with my Funfetti Cheesecake.
  • For even more cheesecake baking tips, check out my complete cheesecake guide.
How to store
Store the cheesecake in the refrigerator for 2-3 days in an airtight container.