Biscoff Cheesecake Recipe
A creamy cheesecake with a spiced Biscoff cookie crust and rich Biscoff topping.
Ingredients
For the Crust:
- 2 cups Biscoff cookies, crushed
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup cup Biscoff spread
For the Topping:
- 1/2 cup Biscoff spread, melted
- Whipped cream (optional, for garnish)
- Crushed Biscoff cookies (optional, for garnish)
Instructions
For the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the crushed Biscoff cookies and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 8-10 minutes, then set aside to cool.
For the Filling:
- Reduce the oven temperature to 325°F (165°C).
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and Biscoff spread until fully combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
For the Topping:
- Once the cheesecake is completely cooled, spread the melted Biscoff spread evenly over the top.
- Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
- Before serving, garnish with whipped cream and crushed Biscoff cookies if desired.
Notes
- Ensure all ingredients are at room temperature for a smoother filling.
- Use a water bath while baking to prevent cracks in the cheesecake.