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Biscoff Cheesecake Recipe

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4.4 from 26 reviews

This classic New York Cheesecake features a rich, creamy filling made with cream cheese, sour cream, and a hint of vanilla, all nestled on a crunchy Biscoff biscuit crust. Baked to perfection, this dessert is finished with a delightful drizzle of Biscoff spread for an extra touch of flavor and indulgence. Perfectly smooth and decadently flavored, it’s an irresistible dessert for any occasion.

  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 2 cups Biscoff cookies (about 25 cookies, crushed)
  • 1/4 cup butter (melted)

Filling

  • 2 1/4 cups cream cheese (softened)
  • 1 1/4 cups sour cream
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 2 tbsp plain all-purpose flour

For Serving

  • Biscoff smooth spread (to drizzle)

Instructions

  1. Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, sugar, and vanilla extract. Stir thoroughly until the mixture is smooth and fully combined. Then, add the eggs one at a time and mix well after each addition. Finally, sprinkle the flour over the mixture and gently fold it in until fully incorporated, ensuring a creamy and even batter.
  2. Make the Biscuit Crust: Place the Biscoff cookies in a blender and pulse until you achieve a fine, sand-like consistency. Transfer the crushed cookies to a bowl and pour in the melted butter. Mix well to evenly distribute the butter, creating a moist crumb mixture that will hold together when pressed into the pan.
  3. Form and Bake the Crust: Preheat your oven to 170°C (338°F). Pour the biscuit mixture into an 8-inch round mold and press it firmly and evenly to form a compact base. Bake the crust in the oven for about 10 minutes to set it. Remove from the oven and allow it to cool slightly.
  4. Assemble and Bake the Cheesecake: Pour the cheesecake filling evenly over the baked biscuit crust. Return the pan to the oven, reducing the temperature slightly to 170°C (325°F), and bake for 45 to 50 minutes. The cheesecake should be mostly set but still slightly jiggly in the center when done.
  5. Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Once cooled, place it in the refrigerator for at least 2 hours to fully set and chill before serving.
  6. Serve with Biscoff Spread: Before slicing, drizzle each slice generously with smooth Biscoff spread for added flavor and a decorative finish. Serve chilled and enjoy this classic dessert with a luscious twist.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Press the crust firmly to prevent it from crumbling when baked and sliced.
  • Baking at a slightly lower temperature for the filling prevents cracking and ensures even cooking.
  • Refrigerating the cheesecake overnight enhances flavor and texture.
  • If you don’t have Biscoff cookies, graham crackers can be a substitute for the crust.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/biscoff-cheesecake-recipe/