The Decadent Biscoff Cheesecake Recipe is an absolute showstopper that blends rich, creamy cheesecake with the irresistible caramelized crunch of Biscoff cookies and cookie butter. Imagine a velvety, smooth cheesecake resting on a buttery, spiced Biscoff crust with swirls of luscious cookie butter throughout, making every bite a perfect harmony of sweet and spice. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cheesecake promises to be the highlight of your dessert table and a guaranteed crowd-pleaser.
Ingredients You’ll Need
This Decadent Biscoff Cheesecake Recipe combines simple, straightforward ingredients that each play a pivotal role in creating the perfect balance of texture, flavor, and creaminess. From the crunchy cookie crust to the rich creamy filling, you’ll love how these familiar ingredients come together in a surprising and delightful way.
- 3 cups crushed Biscoff cookies (255 grams): The foundation of the crust, adding both flavor and a slightly crunchy texture.
- ¼ cup granulated sugar (50 grams): Balances sweetness and helps firm up the crust.
- ½ cup unsalted butter (113 grams, melted): Binds the crust ingredients for that perfect buttery base.
- 32 ounces cream cheese (908 grams, room temperature): The star of the filling, ensuring a luxuriously smooth and tangy cheesecake.
- 1 cup granulated sugar (200 grams): Sweetens the filling just right without overwhelming.
- 1¼ cups heavy cream (284 grams, room temperature): Adds creaminess and a silky texture to the filling.
- ½ cup Biscoff cookie butter (135 grams): Infuses the cheesecake with that unmistakable spiced caramel flavor.
- ⅓ cup sour cream (76 grams, room temperature): Adds a subtle tang and helps achieve the ideal cheesecake consistency.
- 1 teaspoon kosher salt (3 grams): Enhances the complex flavors and balances the sweetness.
- 4 large eggs (200 grams, room temperature): Helps set and stabilize the cheesecake while keeping it creamy.
- 2½ tablespoons all-purpose flour (19 grams): Gives a little structure and prevents cracks in the cheesecake.
- ⅔ cup Biscoff cookie butter (180 grams): Used for swirling inside the filling, giving beautiful marbled pockets of flavor.
How to Make Decadent Biscoff Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the crushed Biscoff cookies, ¼ cup granulated sugar, and melted butter until the mixture resembles wet sand. Press this evenly into the base of a 9-inch springform pan, making sure the crust is compact and firm. Bake for about 10 minutes to set it, then remove from the oven and let it cool while you prepare the luscious filling.
Step 2: Make the Cheesecake Filling
Using a stand mixer with a paddle attachment, beat the room temperature cream cheese until smooth and fluffy. Gradually add the 1 cup of granulated sugar, mixing until completely incorporated. Slowly pour in the heavy cream, followed by the Biscoff cookie butter and sour cream, continuing to beat until silky and well blended. Add the kosher salt, then one at a time, beat in the eggs just until combined – don’t overmix! Finally, fold in the flour, which will help give the cheesecake stability and prevent cracks during baking.
Step 3: Assemble and Bake
Pour half of the cheesecake batter over the cooled crust. Dollop half of the ⅔ cup Biscoff cookie butter in small spoonfuls over the filling and swirl gently with a knife or skewer to create beautiful ribbons of flavor. Repeat with the remaining batter and cookie butter. Place the springform pan into a larger roasting pan and fill the pan halfway up the sides with hot water to create a water bath, which helps bake the cheesecake evenly and prevents cracking. Bake at 325°F (160°C) for about 90-105 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour, then let it cool completely at room temperature before refrigerating overnight.
How to Serve Decadent Biscoff Cheesecake Recipe
Garnishes
Adding garnishes to your Decadent Biscoff Cheesecake Recipe can elevate its presentation and add layers of texture. Fresh whipped cream piped on top with a sprinkle of crushed Biscoff cookies or a drizzle of additional cookie butter provides a visually inviting and indulgent finish. A few toasted hazelnuts or a dusting of cinnamon can also bring a lovely aromatic complement.
Side Dishes
This cheesecake pairs beautifully with light, fruity sides to balance its richness. Fresh berries such as raspberries or strawberries add a burst of tartness while a tangy berry coulis can drizzle decadently alongside each slice. You might also serve it with a simple espresso or a cup of chai tea to highlight the spicy notes of the cookie butter.
Creative Ways to Present
For an extra wow factor, try making individual mini cheesecakes using a muffin tin lined with parchment cups. Swirl the cookie butter in each mini for a personalized touch. Alternatively, place a slice on a rustic wooden board surrounded by small Jars of Biscoff cookie butter and various toppings, creating a DIY cheesecake bar where everyone can add their favorite extras!
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, store your Decadent Biscoff Cheesecake Recipe tightly covered in the refrigerator. It stays fresh and flavorful for up to 5 days. Be sure to keep it in an airtight container or wrapped in plastic wrap to prevent it from absorbing any fridge odors and drying out.
Freezing
You can freeze the cheesecake for longer storage by wrapping it securely in plastic wrap followed by heavy-duty aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor preservation.
Reheating
Cheesecake is best enjoyed chilled or at room temperature, so reheating is generally unnecessary. If you’d like to soften it slightly, allow slices to sit out for 20 minutes before serving. Avoid microwaving, as it can alter the creamy texture and make it grainy.
FAQs
Can I use regular butter cookies instead of Biscoff cookies?
Your cheesecake will still be delicious but won’t have that signature caramelized spiced flavor unique to Biscoff cookies. If you want a closer match, you can add a pinch of cinnamon and ginger to the crust mixture.
Is it necessary to use a water bath when baking this cheesecake?
Using a water bath helps bake the cheesecake gently and prevents cracks by keeping the oven temperature stable and moist. While not absolutely required, it greatly improves the texture and appearance of the final cake.
Can I make this cheesecake gluten-free?
Yes! Substitute the Biscoff cookies and flour with gluten-free alternatives. Just be sure that the cookie butter you use is also gluten-free, as some brands might contain traces of gluten.
How thick should I crush the Biscoff cookies for the crust?
For the crust, crush the cookies finely so they bind well with the melted butter. However, leaving a few small chunks adds a delightful crunch that contrasts nicely with the creamy filling.
Can I prepare this cheesecake a day ahead for a party?
Absolutely! In fact, the flavors develop even more when chilled overnight, making it perfect to prepare one day before your event. Just make sure to keep it refrigerated until serving.
Final Thoughts
Making this Decadent Biscoff Cheesecake Recipe is like inviting a touch of magic into your kitchen. Each bite offers the perfect blend of creamy, sweet, and spiced goodness that will quickly become a favorite for you and your loved ones. So go ahead, dive into this luscious treat and watch as everyone begs you for a second slice. Trust me, once you try it, there’s no turning back!
Print
Decadent Biscoff Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 30 minutes plus chilling time
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and creamy Biscoff Cheesecake combines the luscious flavors of cream cheese and Biscoff cookie butter for an indulgent dessert that is perfect for any occasion. Featuring a crunchy Biscoff cookie crust and a smooth, velvety filling infused with the distinct caramelized flavor of Biscoff spread, this cheesecake offers a sweet and satisfying treat.
Ingredients
Crust
- 3 cups crushed Biscoff cookies (255 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
Filling
- 32 ounces cream cheese, room temperature (908 grams, 4 bricks)
- 1 cup granulated sugar (200 grams)
- 1¼ cups heavy cream, room temperature (284 grams)
- ½ cup Biscoff cookie butter (135 grams)
- ⅓ cup sour cream, room temperature (76 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs, room temperature (200 grams)
- 2½ tablespoons all-purpose flour (19 grams)
- ⅔ cup Biscoff cookie butter (180 grams) for topping
Instructions
- Prepare the crust: Begin by preheating your oven to 325°F (163°C). In a mixing bowl, combine the crushed Biscoff cookies with the ¼ cup of granulated sugar. Stir in the melted unsalted butter until the mixture is well combined and resembles wet sand. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Place it in the oven and bake for about 10 minutes, then remove and let it cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of granulated sugar, continuing to beat until fully incorporated and silky. Slowly add the heavy cream, Biscoff cookie butter (135 grams), and sour cream, mixing well after each addition to ensure a smooth texture. Add the kosher salt and mix again. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, gently fold in the all-purpose flour to stabilize the filling without overmixing.
- Assemble and bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading evenly. Place the pan on the middle rack of your preheated oven. Bake for 1 hour and 45 minutes (165 minutes total), or until the center is just set and slightly jiggly but not liquid. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually, reducing the risk of cracks.
- Cool and chill: Remove the cheesecake from the oven and let it reach room temperature. Once cooled, spread ⅔ cup of Biscoff cookie butter evenly over the top as a luscious topping. Wrap the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, to fully set and develop the best flavor.
- Serve: Release the cheesecake from the springform pan carefully, slice into 12 even pieces, and serve chilled. Optionally, garnish with whipped cream or extra Biscoff cookie crumbs for added texture and presentation.
Notes
- Make sure all dairy ingredients (cream cheese, heavy cream, sour cream, eggs) are at room temperature for a smooth and lump-free batter.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Cooling the cheesecake slowly in the oven helps prevent cracks on the surface.
- For easier slicing, run a knife under hot water and wipe dry before each cut.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
