Biscoff Cheesecake Recipe
Indulge in the rich, creamy goodness of this decadent Biscoff Cheesecake. A perfect blend of sweet and spiced Biscoff cookies with a silky smooth cream cheese filling, topped with a dollop of whipped cream and crunchy cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust:
- 200g Biscoff cookies (about 24 cookies)
- 100g unsalted butter, melted
- 2 tablespoons sugar (optional)
Cheesecake Filling:
- 500g cream cheese, softened
- 150g granulated sugar
- 200g sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 150g Biscoff spread
Topping:
- Whipped cream (for garnish)
- Crushed Biscoff cookies (for sprinkling)
Instructions
- Prepare the Crust: Preheat oven to 180°C (350°F). Crush Biscoff cookies in a food processor until fine. Mix with melted butter and sugar (if using). Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix well. Add eggs one at a time, mixing after each. Fold in the Biscoff spread until combined.
- Bake the Cheesecake: Pour filling over the cooled crust. Bake for 50-60 minutes until edges are set. Turn off the oven and crack the door; cool for 1 hour.
- Chill and Serve: Refrigerate for at least 4 hours, preferably overnight. Top with whipped cream and crushed Biscoff cookies before serving.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 380
- Sugar: 20g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: Biscoff Cheesecake, dessert, cream cheese, Biscoff spread, easy
Find it online: https://kitchenbyrita.com/biscoff-cheesecake-recipe/
