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Biscoff Cheesecake

Irresistibly Creamy Biscoff Cheesecake to Indulge In

Indulge in this creamy Biscoff Cheesecake that combines rich flavors and a delightful texture.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Biscoff Cookies Substitute with graham crackers if necessary.
  • 100 grams Unsalted Butter Use any neutral butter as a substitute.
For the Filling
  • 500 grams Cream Cheese Must be softened for best texture.
  • 100 grams Brown Sugar Can substitute with coconut sugar.
  • 100 grams Granulated Sugar No direct substitutions recommended.
  • 200 grams Sour Cream Greek yogurt can be used as a healthier alternative.
  • 250 grams Biscoff Cookie Butter Opt for smooth or crunchy varieties.
  • 1 teaspoon Vanilla Extract Homemade extract enhances flavor.
  • 1 pinch Salt Balances sweetness.
  • 3 large Eggs Ensure they are at room temperature.
For Decoration
  • 100 grams Biscoff Spread Can swap with chocolate ganache.
  • 3 pieces Crumpled Biscoff Cookies For visual appeal and texture.

Equipment

  • Mixing Bowl
  • Food Processor
  • Hand mixer
  • Springform pan
  • Roasting Pan
  • Spatula
  • wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C). Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan and bake for 10 minutes.
  2. In a mixing bowl, beat the cream cheese until smooth. Gradually add the brown sugar and granulated sugar, mixing well. Add the cookie butter, sour cream, vanilla, and salt; mix until combined. Incorporate eggs one at a time.
  3. Pour the filling over the crust, spreading evenly. Wrap the pan in foil and place in a larger pan filled with hot water. Bake for 60-70 minutes until edges are set and the center is slightly jiggly.
  4. Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and water bath, then cool on a wire rack before chilling in the refrigerator for at least 6 hours.
  5. Warm the Biscoff spread until pourable. Drizzle over the cheesecake and sprinkle with crumbled cookies before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for optimal mixing. Avoid overmixing to prevent cracks during baking. Use a water bath for a creamy texture and leave the cheesecake in the oven to cool gradually.

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