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Biscoff Cheesecake

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  • Author: Alice
  • Total Time: 12 hours 20 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Biscoff Cheesecake is a rich, creamy dessert that combines the smoothness of classic cheesecake with the unique spiced flavor of Biscoff cookies. Topped with Biscoff spread and crumbled biscuits, it’s a luxurious and indulgent treat perfect for any occasion.

Ingredients

For the Base: 250 grams Biscoff biscuits, 75 grams unsalted butter

For the Cheesecake: 1000 grams cream cheese, 150 grams granulated sugar, 150 grams brown sugar, 150 grams sour cream, 2 tablespoons vanilla paste, 200g Biscoff spread, 3 large eggs + 2 yolks

For the Top: 150 grams Biscoff spread, 8 Biscoff biscuits

Instructions

  1. Preheat the oven to 175°C (350°F) and line the bottom of an 8- or 9-inch springform pan with parchment paper. Wrap two layers of foil around the base and set aside.
  2. Crush the Biscoff cookies in a food processor or with a rolling pin and transfer them to a bowl. Add melted butter and mix until it looks like wet sand. Press the cookie crumbs into the pan, pressing it firmly in the bottom and up the sides. Then, bake for 8-10 minutes and set aside. Reduce the oven temperature to 165°C (325°F).
  3. In a large bowl, beat the cream cheese with an electric mixer until smooth and lump-free. Scrape the bottom and sides of the bowl, add the sugars, and beat again until thick, smooth, and fluffy. Add the sour cream, vanilla, and Biscoff spread, and mix by hand until smooth. Scrape the sides and bottom of the bowl, then mix in the eggs and yolks one by one until well blended.
  4. Pour the batter over the crust. Place the pan into a larger (10- or 12-inch) baking pan wrapped in foil. Place the two pans into a roasting pan, then place all three in the oven. Pour hot water into the roasting pan, close the door, and bake for 60 minutes.
  5. Turn the oven off and open the door a crack—just a few inches. Let the cheesecake cool for 60 minutes, then remove it from the oven and cool for another 60 minutes on the counter.
  6. When cold, cover and place in the fridge for 8 hours or overnight.
  7. When ready to serve, warm the Biscoff spread and spoon it over the cheesecake. Add whipped cream and Biscoff cookies, if desired. Slice, serve, and enjoy!

Notes

  • For a chocolatey twist, add a drizzle of melted chocolate over the Biscoff spread topping.
  • For a different crust flavor, try adding a mixture of chocolate cookies instead of just Biscoff biscuits.
  • If you prefer a more spiced flavor, sprinkle cinnamon or nutmeg into the cheesecake filling.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38g
  • Sodium: 250mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 115mg

Find it online: https://myhomemadecooking.com/biscoff-cheesecake/