Dreamy Biscoff Cheesecake Recipe: A Cozy Spiced Delight

Creamy and indulgent, this biscoff cheesecake whispers sweet promises of comfort and pure delight.

Layers of caramelized cookie spread promise a decadent experience that melts effortlessly on your tongue.

Velvety cream cheese blends perfectly with crushed speculoos cookies, creating a dessert that feels like a warm embrace.

Crumbly biscoff base provides a rich foundation for the silky smooth filling.

Hints of cinnamon and caramel dance through each luxurious bite, inviting you to savor every moment.

Crafted with simple ingredients and minimal effort, this dessert transforms an ordinary evening into something extraordinary.

You won’t be able to resist cutting a generous slice and experiencing pure culinary magic.

What Makes Biscoff Cheesecake a Unique Treat

• Minimal Baking Skills Required: Perfect for home bakers of all levels, the recipe follows simple steps that even novice cooks can master without stress or complicated techniques.
• Customize with Ease: Dress up the cheesecake with extra Biscoff biscuits, drizzle of spread, or creative toppings to make it uniquely yours and impress guests at any gathering.
• No-Fuss Celebration Dessert: Ideal for special occasions like birthdays, potlucks, or weekend treats, this cheesecake delivers restaurant-quality taste with minimal kitchen effort.

Ingredients for Biscoff Cheesecake

• Biscoff Biscuits: The classic cookie that forms the crunchy foundation of the cheesecake.
• Butter: Helps bind the crushed biscuits together and creates a rich, solid base.

• Cream Cheese: The primary creamy component that gives the cheesecake its classic texture.
• Granulated Sugar, Brown Sugar: Provide sweetness and help create a smooth, balanced flavor profile.
• Sour Cream: Adds tanginess and helps create a creamy, velvety texture.
• Vanilla Paste: Enhances the overall flavor with its rich, aromatic essence.
• Biscoff Spread: Introduces a distinctive caramel-like flavor to the cheesecake.
• Eggs, Egg Yolks: Act as a binding agent and contribute to the rich, smooth consistency of the cheesecake.

• Biscoff Spread: Used for drizzling and creating a decorative top layer.
• Whole Biscoff Biscuits: Provide a decorative and crunchy garnish for the finished cheesecake.

How to Prepare Biscoff Cheesecake

Step 1: Prepare Oven and Crust

Warm up the oven to 320F.

Crush Biscoff cookies into fine crumbs.

Melt butter and combine with cookie crumbs.

Press the mixture firmly into the bottom of a springform pan.

Refrigerate the crust while preparing the filling.

Step 2: Create Creamy Cheesecake Base

• Cream cheese
• Granulated sugar
• Brown sugar
• Sour cream

Whip until the mixture becomes silky smooth.

Add vanilla paste and Biscoff spread.

Mix thoroughly until all ingredients are well incorporated.

Step 3: Incorporate Eggs

Gently add eggs and egg yolks one at a time.

Stir carefully after each addition to maintain a smooth consistency.

Avoid overmixing to keep the texture light and creamy.

Step 4: Bake the Cheesecake

Pour the prepared batter over the chilled crust.

Place in the preheated oven and bake for 60-70 minutes.

Look for set edges with a slight wobble in the center.

The cheesecake will continue to set as it cools.

Step 5: Finish and Decorate

Allow the cheesecake to cool completely.

Drizzle melted Biscoff spread across the top.

Garnish with whole Biscoff cookies for an extra touch of deliciousness.

Refrigerate before serving for the best texture and flavor.

Pro Tips for Biscoff Cheesecake Perfection

• Use a food processor or rolling pin to create fine, even crumbs for a perfect, compact base that holds together beautifully.
• Bake cheesecake in a water bath or place a pan of water in the oven to create humidity, helping prevent surface cracks and ensuring smooth texture.
• Allow cream cheese, eggs, and sour cream to reach room temperature before mixing to create a silky, lump-free batter that blends seamlessly.
• Fold ingredients gently and avoid overmixing to prevent incorporating too much air, which can cause cheesecake to crack or sink during baking.
• Let cheesecake cool slowly at room temperature, then refrigerate overnight to develop rich flavors and achieve the perfect creamy consistency.

Variations on Biscoff Cheesecake to Try

• Gluten-Free Delight: Replace Biscoff biscuits with gluten-free graham crackers or almond flour cookies for the base, ensuring celiac-friendly enjoyment.
• Vegan Transformation: Substitute cream cheese with cashew-based cream cheese, use coconut whipped cream, replace eggs with silken tofu or applesauce, and swap Biscoff spread with almond butter.
• Low-Sugar Option: Use monk fruit sweetener instead of granulated sugar, replace brown sugar with stevia, and choose a sugar-free Biscoff-style spread for a diabetic-friendly version.
• No-Bake Alternative: Skip the baking process by using gelatin or agar-agar to set the cheesecake, chilling it in the refrigerator for 4-6 hours instead of baking.

Serving Ideas for Biscoff Cheesecake

• Creamy Coffee Companion: Serve thick slices alongside a steaming cappuccino or latte to enhance the caramel-like Biscoff flavors.
• Decadent Dessert Plate: Garnish each slice with a dusting of crushed Biscoff cookies, a dollop of whipped cream, and a drizzle of caramel sauce for an indulgent presentation.
• Chilled Delight Option: Refrigerate the cheesecake for a firmer texture and serve cold, which intensifies the rich, buttery Biscoff taste and creates a refreshing dessert experience.
• Party Platter Perfection: Cut into smaller bite-sized squares for easy sharing at gatherings, allowing guests to enjoy the luxurious cheesecake without overwhelming portions.

Storage Tips for Biscoff Cheesecake

• Store the cheesecake in an airtight container or cover tightly with plastic wrap. Keep chilled for up to 5 days, ensuring the quality and flavor remain intact.
• Wrap the whole cheesecake or individual slices in plastic wrap, then aluminum foil. Freeze for maximum 1 month. Thaw overnight in the refrigerator before serving.
• Gently warm individual slices at room temperature for 15-20 minutes. Avoid microwaving to prevent texture changes and maintain the creamy consistency.
• Add fresh Biscoff crumbles or a drizzle of melted spread just before serving to refresh the presentation and enhance the flavor when serving leftovers.

FAQs

• What are Biscoff biscuits?

Biscoff are popular Belgian caramelized cookies with a unique cinnamon and brown sugar flavor, originally created by Lotus Bakeries.

• Is Biscoff spread similar to the biscuits?

Yes, Biscoff spread is made from ground Biscoff cookies and has the same distinctive caramel taste as the original biscuits.

• Can I use a different type of cream cheese?

Use full-fat cream cheese for the best texture and richness in this cheesecake recipe. Low-fat versions might affect the final consistency.

• How do I know when the cheesecake is properly baked?

The edges should be set but the center slightly jiggly. A slight wobble in the middle indicates the cheesecake is perfectly cooked and will set as it cools.

Biscoff Cheesecake Recipe

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4.8 from 20 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Creamy Biscoff cheesecake blends Belgian cookie magic with silky cream cheese perfection. Indulgent layers of caramelized spice and smooth richness promise sweet comfort you’ll savor with every delightful bite.

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Ingredients

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Main Ingredients:

Base:

• 250 grams (8.8 ounces) Biscoff biscuits
• 75 grams (2.6 ounces) unsalted butter

Cheesecake Filling:

• 1000 grams (35.3 ounces) cream cheese
• 200 grams (7.1 ounces) Biscoff spread
• 3 large eggs
• 2 egg yolks
• 150 grams (5.3 ounces) granulated sugar
• 150 grams (5.3 ounces) brown sugar

Topping:

• 150 grams (5.3 ounces) Biscoff spread
• 8 Biscoff biscuits

Additional Ingredients:

• 150 grams (5.3 ounces) sour cream
• 2 tablespoons vanilla paste

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Instructions

1. Prepare the oven at 160°C (320°F) and create a crumbly foundation by pulverizing Biscoff cookies and blending with melted butter, then firmly compact into a springform pan. Refrigerate the crust to set its structure.
2. In a spacious mixing bowl, whip cream cheese with granulated and brown sugars, incorporating sour cream until achieving a velvety consistency. Introduce vanilla paste and Biscoff spread, stirring until harmoniously integrated.
3. Gently fold eggs and egg yolks into the mixture, incorporating them individually to maintain a smooth, homogeneous texture without overmixing.
4. Cascade the creamy cheesecake batter onto the chilled crust, distributing evenly. Slide into the preheated oven and bake for 60-70 minutes, monitoring until the perimeter appears firm while the center retains a subtle wobble.
5. After cooling completely, drizzle and spread liquefied Biscoff spread across the surface, artfully garnishing with whole Biscoff cookies for a decorative and indulgent finish.

Notes

• Crush biscuits thoroughly to create a smooth, compact base that holds together perfectly when sliced.
• Use room temperature cream cheese and eggs to ensure a silky, lump-free cheesecake texture that blends seamlessly.
• Avoid overmixing the batter after adding eggs to prevent air bubbles and potential cracking during baking.
• Cool the cheesecake gradually by leaving it in the oven with the door slightly open to prevent sudden temperature changes that can cause surface cracks.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 555 kcal
• Sugar: 43 g
• Sodium: 210 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 1.5 g
• Protein: 8 g
• Cholesterol: 135 mg