If you're a fan of Biscoff cookies or cookie butter, this Biscoff Cheesecake is about to become your new favorite dessert. With a buttery Biscoff cookie crust, creamy cheesecake filling, and a luscious layer of cookie butter on top, this dessert is indulgent, decadent, and bursting with the warm, spiced flavor of Biscoff. Perfect for special occasions, family gatherings, or anytime you’re craving something rich and comforting, this Biscoff Cheesecake will steal the show!
What is Biscoff Cheesecake?
Biscoff Cheesecake is a decadent, baked cheesecake made with a Biscoff cookie crust and a smooth, creamy filling that’s rich in flavor. Biscoff cookies, also known as speculoos, have a unique caramelized, spiced flavor that pairs beautifully with the creamy richness of cheesecake. To top it off, a layer of melted Biscoff cookie butter is spread over the top, making this dessert an irresistible treat for cookie butter lovers.
Ingredients List for Biscoff Cheesecake
For the Crust:
- 2 cups Biscoff cookies, crushed into fine crumbs – The base of the cheesecake with the signature Biscoff flavor.
- ¼ cup granulated sugar – Adds sweetness to the crust.
- ½ cup unsalted butter, melted – Helps hold the crust together and adds richness.
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened – The base of the cheesecake, providing creaminess.
- 1 cup granulated sugar – Sweetens the filling.
- 3 large eggs – Binds the filling and gives it structure.
- ½ cup sour cream – Adds a subtle tang and creaminess to the filling.
- ¼ cup heavy cream – Makes the cheesecake extra smooth and rich.
- ½ cup Biscoff cookie butter – Infuses the cheesecake filling with cookie butter flavor.
- 1 teaspoon vanilla extract – Enhances the flavor of the cheesecake.
For the Topping:
- ½ cup Biscoff cookie butter, melted – To spread over the top of the cheesecake.
- Crushed Biscoff cookies – Optional, for garnish.
Substitutions and Variations
If you need to make substitutions or want to change things up, here are some ideas:
- Gluten-free option: Use gluten-free speculoos or Biscoff-style cookies for the crust, and make sure your Biscoff cookie butter is gluten-free.
- Dairy-free alternative: Substitute dairy-free cream cheese, sour cream, and heavy cream for a lactose-free cheesecake.
- Swirl in Nutella or chocolate: Add dollops of Nutella or melted chocolate to the filling and gently swirl them for a different flavor twist.
- Add a caramel topping: Drizzle homemade or store-bought caramel sauce over the top for extra sweetness.
- Mini cheesecakes: Make mini versions of this cheesecake using a muffin tin and cupcake liners for individual servings.
Step-by-Step Cooking Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, mix the crushed Biscoff cookies, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan, making sure to create an even layer. Use the bottom of a glass or measuring cup to press the crumbs down.
- Bake the crust for 8-10 minutes, then remove from the oven and set it aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, using an electric mixer or stand mixer, beat the softened cream cheese and sugar together until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
- Add the Biscoff cookie butter and vanilla extract, and continue mixing until fully incorporated.
- Add the eggs, one at a time, beating on low speed just until each one is combined. Overbeating the eggs can cause cracks during baking, so be sure to mix just enough to incorporate.
- Mix in the sour cream and heavy cream, and continue beating until smooth and well combined.
Step 3: Assemble and Bake the Cheesecake
- Pour the cheesecake filling over the pre-baked Biscoff crust, spreading it out evenly with a spatula.
- Place the springform pan on a baking sheet to catch any potential drips. Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling process helps prevent cracks on the surface.
- After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
Step 4: Add the Cookie Butter Topping
- Once the cheesecake has chilled and set, melt the ½ cup of Biscoff cookie butter in the microwave for 20-30 seconds until smooth and pourable.
- Pour the melted cookie butter over the top of the cheesecake and spread it out evenly using a spatula.
- Optional: Garnish the top of the cheesecake with crushed Biscoff cookies for extra texture and flavor.
- Return the cheesecake to the refrigerator for 30 minutes to let the topping set before serving.
How to Cook Biscoff Cheesecake: A Step-by-Step Guide
Let’s recap the key steps to ensure your Biscoff Cheesecake turns out perfectly:
- Crush the cookies well: Make sure the Biscoff cookies are finely crushed to create a firm, even crust.
- Room temperature ingredients: Ensure the cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
- Don’t overmix the eggs: When adding the eggs, mix them in gently to prevent air from getting trapped in the batter, which can lead to cracks during baking.
- Use a water bath (optional): If you want to prevent cracks, place the springform pan in a larger pan filled with about an inch of hot water. This creates a gentle baking environment and reduces the risk of cracks.
- Chill the cheesecake: The cheesecake needs time to set in the fridge. Don’t rush this step; letting it sit overnight yields the best texture.
Common Mistakes to Avoid
To ensure your Biscoff Cheesecake is perfect, avoid these common mistakes:
- Overbaking the cheesecake: Keep an eye on the cheesecake while it bakes. It should still have a slight jiggle in the center when you remove it from the oven.
- Skipping the cooling process: Let the cheesecake cool slowly in the oven to prevent cracks. Don’t place it in the fridge immediately after baking.
- Not chilling long enough: The cheesecake needs time to set in the fridge. Make sure to chill it for at least 4 hours or overnight before adding the topping and serving.
- Using cold ingredients: Ensure that your cream cheese, eggs, and other ingredients are at room temperature for a smooth, lump-free batter.
Serving and Presentation Tips
Biscoff Cheesecake is rich and indulgent, so here’s how to serve it beautifully:
- Drizzle with caramel sauce: For an extra layer of flavor, drizzle caramel sauce over the top just before serving.
- Serve with whipped cream: Add a dollop of whipped cream on the side for a lighter, creamy contrast.
- Garnish with Biscoff crumbs: Sprinkle crushed Biscoff cookies over the top of the cheesecake for added texture and flavor.
- Serve with coffee: This cheesecake pairs wonderfully with a cup of coffee or espresso to cut through the richness.
How to Serve Biscoff Cheesecake
Here are a few ways to serve this decadent cheesecake:
- At a dinner party: Slice the cheesecake into neat portions and serve on individual plates garnished with extra cookie crumbs and a drizzle of melted cookie butter or caramel sauce.
- For a birthday or special occasion: This cheesecake is perfect for birthdays or celebrations. Top with candles or festive decorations to make it extra special.
- As part of a dessert buffet: Serve alongside other desserts like brownies, cookies, or fruit tarts to offer a variety of sweet treats.
Presentation Ideas for Biscoff Cheesecake
Make your cheesecake even more impressive with these presentation ideas:
- Mini cheesecakes: Make individual Biscoff cheesecakes in a muffin tin using cupcake liners. These are perfect for parties or gatherings.
- Layered cheesecake jars: Serve the cheesecake filling in small jars layered with Biscoff crumbs and cookie butter drizzle for a fun, portable dessert.
- Decorate with Biscoff cookies: Place whole Biscoff cookies upright on top of the cheesecake or around the edges for an eye-catching presentation.
Biscoff Cheesecake Recipe Tips
To make sure your Biscoff Cheesecake turns out perfect, keep these tips in mind:
- Crush the cookies finely: Use a food processor to crush the Biscoff cookies into fine crumbs for a smooth, compact crust.
- Use a springform pan: A springform pan allows you to easily release the cheesecake without damaging the crust or filling.
- Don’t rush the chilling process: For the best texture, let the cheesecake chill for several hours or overnight before serving.
Frequently Asked Questions (FAQs)
Q: Can I make this cheesecake ahead of time?
A: Yes! Biscoff Cheesecake actually tastes better the next day. You can make it 1-2 days ahead of time and store it in the fridge until ready to serve.
Q: How long does Biscoff Cheesecake last?
A: When stored in the fridge in an airtight container, Biscoff Cheesecake will last up to 4-5 days. You can also freeze the cheesecake for up to 2 months.
Q: Can I freeze Biscoff Cheesecake?
A: Absolutely! Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. To serve, thaw the cheesecake slices in the fridge overnight.
Q: Can I use other cookie butter brands?
A: Yes! If you can’t find Biscoff cookie butter, you can use another brand of speculoos or cookie butter spread for the same great flavor.
Conclusion
This Biscoff Cheesecake is a dessert lover’s dream, combining the warm, spiced flavor of Biscoff cookies with the creamy richness of cheesecake. With its buttery crust, smooth filling, and irresistible cookie butter topping, it’s a show-stopping dessert that’s perfect for any occasion. Whether you’re making it for a special celebration or just indulging your sweet tooth, this recipe is sure to impress. So grab your Biscoff cookies and get ready to enjoy a slice of pure cookie butter heaven!
PrintBiscoff Cheesecake Recipe
Biscoff cheesecake is an indulgent dessert featuring a smooth, creamy cheesecake infused with Biscoff spread on a buttery Biscoff cookie crust. Topped with melted Biscoff spread and cookie crumbles, this decadent treat is a must-try for cookie butter fans. The perfect combination of rich creaminess and spiced caramel flavors.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours (includes cooling and chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Biscoff cookies (for crust)
- Butter
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Biscoff spread
- Heavy cream (for topping)
- Crushed Biscoff cookies (for garnish)
Instructions
- Preheat oven to 325°F. Mix crushed Biscoff cookies with melted butter and press into the bottom of a springform pan to form the crust.
- Beat cream cheese, sugar, eggs, and vanilla until smooth. Add Biscoff spread and mix until well combined. Pour over the crust.
- Bake for 55-65 minutes, then let cool completely.
- Heat Biscoff spread with cream and pour over the cooled cheesecake. Garnish with crushed Biscoff cookies. Chill before serving.
Notes
For clean slices, ensure the cheesecake is fully chilled before cutting. You can drizzle extra Biscoff spread or add whipped cream for added richness.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 320mg
Leave a Reply