Biscoff Cheesecake is a rich and creamy dessert that combines the indulgent flavors of smooth, velvety cheesecake with the irresistible spiced sweetness of Biscoff cookies. The Biscoff cookie crust gives a delightful crunch and an added layer of flavor, while the cheesecake filling is luxuriously creamy with hints of cinnamon and caramel. Topped with more Biscoff cookie crumbs and a drizzle of Biscoff spread, this cheesecake is an ultimate treat for anyone who loves the unique flavor of these spiced cookies. Whether you’re serving it for a special occasion or just a sweet indulgence, this dessert is sure to be a hit!

Why You’ll Love This Recipe

Biscoff Cheesecake is a showstopper dessert that is easy to prepare but looks and tastes like you spent hours in the kitchen. The combination of a crunchy, flavorful Biscoff cookie crust with the smooth, rich cheesecake filling makes each bite irresistible. The addition of Biscoff spread on top adds a touch of decadence that takes the dessert over the top. Whether you’re a Biscoff fan or new to the flavor, this cheesecake is a must-try and is perfect for any occasion.

Ingredients

For the Crust:

1 ½ cups Biscoff cookie crumbs (about 20 cookies)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
¼ cup Biscoff spread (cookie butter)
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon (optional, for extra spice)

For the Topping:

¼ cup Biscoff spread
2-3 Biscoff cookies, crushed (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper for easy removal of the cheesecake.
Prepare the Crust: In a medium bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press the mixture into the bottom of the prepared pan, using the back of a spoon to pack it down tightly. Bake for 8-10 minutes, then set aside to cool while you prepare the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Add the vanilla extract and Biscoff spread and beat until fully combined. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream, flour, and cinnamon (if using), and beat until smooth.
Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan on the counter a few times to remove any air bubbles.
Bake the Cheesecake: Bake the cheesecake for 50-60 minutes, or until the edges are set, but the center is still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside the oven. This helps prevent cracking.
Chill the Cheesecake: After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Add the Topping: Before serving, warm the Biscoff spread in the microwave for about 20-30 seconds, just until it is slightly runny. Drizzle it over the top of the cheesecake and sprinkle with crushed Biscoff cookies for garnish.
Serve: Carefully remove the cheesecake from the springform pan and slice. Serve chilled.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 5 hours (including chilling)

Variations

Chocolate Lovers: Add chocolate chips to the cheesecake filling or drizzle chocolate ganache over the top along with the Biscoff spread.
Fruit Topping: Top the cheesecake with fresh fruit, such as raspberries or strawberries, for a lighter, refreshing contrast to the richness of the cheesecake.
Nutty Crust: Mix in some chopped walnuts or pecans with the Biscoff cookie crumbs for a nutty crunch.
Dairy-Free Option: Use dairy-free cream cheese and sour cream to make the cheesecake suitable for those avoiding dairy.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze the cheesecake by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving.
Reheating: This cheesecake is best served chilled, and does not require reheating.

FAQs

1. Can I use a different type of cookie for the crust?

Yes, you can use other cookies like graham crackers or Oreos for the crust if you prefer, but Biscoff cookies add a unique flavor to the dessert.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to a day ahead. Just be sure to refrigerate it for at least 4 hours or overnight to allow it to set properly.

3. Can I use a different spread instead of Biscoff?

While Biscoff spread is the signature ingredient in this recipe, you could substitute it with other flavored spreads, like Nutella or caramel spread, for a different twist.

4. How do I prevent cracks in the cheesecake?

To prevent cracks, it’s important to let the cheesecake cool gradually in the oven with the door cracked, and then chill it properly in the fridge. Also, make sure not to overbake the cheesecake.

5. Can I freeze Biscoff Cheesecake?

Yes, you can freeze the cheesecake by wrapping it tightly in plastic wrap and aluminum foil. When ready to eat, thaw it overnight in the refrigerator before serving.

6. What is the best way to serve Biscoff Cheesecake?

Serve it chilled for the best texture and flavor. You can top it with extra Biscoff spread, whipped cream, or fresh fruit.

7. Can I add more spices to the cheesecake?

If you love spices, you can add a pinch of nutmeg or allspice to the filling for a more complex flavor profile.

8. How can I make this cheesecake more festive?

Top the cheesecake with colorful sprinkles, edible gold flakes, or even a drizzle of white chocolate for a special touch.

9. Can I make this cheesecake in a different-sized pan?

Yes, if you use a smaller pan, the cheesecake will be thicker, and if you use a larger pan, it will be thinner. Be sure to adjust the baking time accordingly.

10. How long will the cheesecake last in the fridge?

Stored properly in an airtight container, the cheesecake will stay fresh in the fridge for up to 5 days.

Conclusion

Biscoff Cheesecake is a delightful and indulgent dessert that combines creamy cheesecake with the delicious, spiced flavor of Biscoff cookies. The buttery Biscoff cookie crust, rich cheesecake filling, and decadent Biscoff spread topping make this cheesecake a true showstopper. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this recipe will definitely be a crowd-pleaser. With its unique flavor and luxurious texture, it’s a cheesecake that’s sure to impress every time!

Biscoff Cheesecake