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A slice of Biscoff cheesecake on a plate.
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5 from 1 vote

Biscoff Cheesecake

Biscoff cheesecake is creamy, decadent and so good! It has a Biscoff cookie crust, a rich cheesecake filling, and topped with more cookie butter goodness.
Prep Time15 minutes
Cook Time45 minutes
Chill Time8 hours
Total Time9 hours
Course: Dessert
Cuisine: North American
Servings: 16 servings
Calories: 155kcal
Author: Jolina

Equipment

Ingredients

Cookie Crust

  • 1 8.8-oz pack Biscoff cookies crushed into crumbs
  • ⅓ cup unsalted butter melted and slightly cooled
  • pinch salt

Cheesecake Filling

US Customary - Metric

Instructions

  • Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  • In a medium bowl, combine all crust ingredients and stir until evenly moist.
    1 8.8-oz pack Biscoff cookies, ⅓ cup unsalted butter, pinch salt
    Crust ingredients in a bowl.
  • Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
    Biscoff cheesecake cookie crust.
  • Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on med/high speed until fluffy (2-3 mins).
    2 8-oz block cream cheese
    Whipped cream cheese in a bowl.
  • Add sugar and continue beating for another 2 minutes.
    ½ cup granulated sugar
    Sugar added to whipped cream cheese.
  • Add Biscoff spread and sour cream. Beat until smooth and incorporated.
    7 oz Biscoff spread, ¾ cup sour cream
    Sour cream and Biscoff added to cream cheese mixture.
  • Add vanilla extract and salt and stir until combined.
    1 tsp vanilla extract, pinch salt
    Vanilla and salt added to batter.
  • Add eggs one a time, beating each one just until combined. Remember to scrape the bottom and sides of your bowl to make sure you're getting to every last inch of batter.
    3 pieces large eggs
    Eggs added to cheesecake filling.
  • Pour the batter into your pan and tap gently on your counter.
    Cheesecake ready for oven.
  • Place the pan on your oven's middle rack. Place a roasting pan or a 9x13 inch baking pan filled with hot water on the bottom rack.
  • Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for 15 minutes more or until set.
  • Turn the oven off, open the oven door slightly but keep the cheesecake inside for another hour so it can gradually cool.
  • Take the cheesecake out of the oven, run a thin, sharp knife around the edges to separate the cake from the pan.
    Freshly baked cheesecake.
  • Microwave about a cup of Biscoff spread for 15-20 seconds or until spreadable. Pour over cheesecake. Spread evenly.
    Biscoff spread topping.
  • Place the cheesecake (still in the pan) in the fridge to chill 6-8 hours, preferably overnight.
  • When you’re ready to serve, top with cookie crumbs and decorate as desired. Enjoy!
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Video

Notes

  1. The yield depends on how you slice your cheesecake. Note that this is very rich and a little goes a long way. The estimated nutrition information is based on 16 servings.
  2. See post for tips on how to check for doneness, how to prevent cracking and more.

Nutrition

Calories: 155kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 16mg | Fiber: 0.002g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.02mg