Description
Creamy Biscoff Cheesecake brings pure comfort straight to your dessert table with its luscious, cookie-packed goodness. Crumbly Biscoff cookies create a rich base that melts in your mouth and delivers sweet satisfaction with each delightful bite.
Ingredients
Scale
Main Components:
- 500g cream cheese
- 150g Biscoff spread
- 200g Biscoff cookies
- 3 large eggs
Supporting Ingredients:
- 150g granulated sugar
- 200g sour cream
- 100g unsalted butter
Finishing Ingredients:
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Whipped cream
- Biscoff cookies
Instructions
- Pulverize 24 Biscoff cookies in a food processor until they become fine crumbs.
- Combine 100g melted butter and cookie crumbs in a mixing bowl, stirring until thoroughly incorporated.
- Transfer the mixture into a 9-inch springform pan, pressing firmly to create an even base layer.
- Slide the pan into a 350°F oven and bake the crust for exactly 10 minutes, then remove and let cool completely.
- Use an electric mixer to blend 500g softened cream cheese until completely smooth and creamy.
- Gradually incorporate 150g granulated sugar, 200g sour cream, and 1 teaspoon vanilla extract into the cream cheese mixture.
- Add 3 room-temperature eggs one at a time, mixing gently after each addition to maintain a silky texture.
- Gently fold 150g Biscoff spread into the cheesecake batter, creating swirled patterns throughout.
- Pour the entire cheesecake mixture over your prepared cookie crust, ensuring an even distribution.
- Bake at 350°F for 55-60 minutes, watching for slightly firm edges and a subtle jiggle in the center.
- Switch off the oven, crack the door open, and allow the cheesecake to cool gradually for 60 minutes.
- Transfer the cheesecake to the refrigerator and chill for minimum 4 hours, preferably overnight.
- Before serving, garnish with dollops of whipped cream and sprinkle crushed Biscoff cookies on top.
Notes
- Cold ingredients blend more smoothly, so let cream cheese and eggs sit at room temperature for 30 minutes before mixing.
- When crushing Biscoff cookies, pulse in the food processor to get a fine, even crumb that will create a sturdy, compact crust.
- Prevent cracks by avoiding overmixing the cheesecake batter and using a water bath during baking for gentle, even heat.
- For a gluten-free version, swap Biscoff cookies with gluten-free graham crackers or almond flour-based cookies.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 566
- Sugar: 46 g
- Sodium: 255 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 132 mg