Biscoff Cheese Recipe

My Easy Biscoff Cheesecake Recipe combines all the delicious Biscoff Cookie flavors you love with dreamy creamy cheesecake.

Servings: servings

Prep Time 20

Cook Time 1

Cool Time in Oven 1

Total Time 2 20

Preheat the oven to 350°F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 2 inches around the cheesecake springform pan. Line the springform pan with parchment paper, or coat with cooking spray.
To prevent water from leaking into the springform pan, place a slow cooker liner or oven-roasting bag around it. Alternatively, using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with four layers of foil.
Pulse the Biscoff Cookies in a food processor until they are fine crumbs, or smash them inside a sealed plastic bag. Place in a bowl and add the brown sugar, melted butter and salt, and blend until combined. For a great mixture, blend them with an electric mixer.
Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan as far as you desire the crust to rise. Be careful to get an even layer of crust. It’s best to use the bottom of a measuring cup or glass to get an even, hard-packed crust and keep buildup out of the corner.
Bake crust for 10 minutes. Remove from the oven and allow the crust to cool completely.

Put the cream cheese in a mixing bowl and beat on medium speed for a few minutes until creamy. Add the brown sugar, sugar, cornstarch, and salt, and beat until the ingredients are well blended, scraping down the bowl.
Add in the sour cream (or Greek yogurt), Biscoff cookie butter, and vanilla extract, and beat until blended, scraping down the bowl so the Cream Cheese doesn’t clump.
Add the eggs one at a time, to the cream cheese mixture, on slow speed, scraping down the bowl. Do not overmix.
Pour the cream cheese mixture into the baked cookie crust. Spread evenly.
Place the cheesecake in the water bath in the oven, being careful not to touch the very hot water. Bake for approx. 60-70 minutes (don’t open the oven door to check on it during baking). The cheesecake will be done when the center is still a little jiggly when you gently shake the pan, but the outer edges seem firm.
When it’s baked, turn off the oven and leave the cheesecake inside for an hour, making a small opening in the oven door by placing a wooden spoon in it. This slow cool-down process reduces the chances of cracking the surface of the cheesecake.
Take the cheesecake out of the oven and run a knife around the edge to release it from the sides of the pan as it cools and shrinks (this is so it doesn’t crack). Let it cool completely. Carefully remove the springform pan, then put it in the fridge for at least 5 hours (overnight is best).

Melt the Biscoff cookie butter in the microwave for a few seconds until runny. Stir well.
Pour over the cheesecake and spread with a spatula. It works best if you place the cake on a lazy Suzan and turn it while spreading it from the center outward, making a groove.
Garnish with Biscoff Cookie crumbs around the edges of the cheesecake.
Slice and serve with whipped cream and broken Biscoff cookies if desired.