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Biscoff Cheesecake Recipe

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This decadent Biscoff cheesecake features a buttery Biscoff cookie crust and a rich, creamy cheesecake filling infused with Biscoff spread. Topped with extra cookie crumbs and drizzled with Biscoff spread, this indulgent dessert is perfect for any special occasion or when you're craving something sweet and spiced. Easy to make, it’s a show-stopping dessert that Biscoff lovers will adore!

Ingredients

Scale

For the Crust:

  • 2 cups Biscoff cookies, crushed
  • 1/4 cup sugar
  • 1/2 cup melted butter

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup Biscoff spread
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract

For the Topping:

  • 1/2 cup Biscoff spread, melted
  • 1/4 cup Biscoff cookies, crushed (optional for garnish)

Instructions

  • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  • Make the crust: Combine crushed Biscoff cookies, sugar, and melted butter. Press the mixture into the bottom of the springform pan. Bake for 8-10 minutes, then let cool.
  • Prepare the cheesecake filling: Beat softened cream cheese and sugar until smooth. Add Biscoff spread and mix until combined. Add eggs one at a time, beating after each addition. Mix in sour cream and vanilla extract until the filling is smooth and creamy.
  • Pour filling: Pour the cheesecake filling over the cooled crust and smooth the top.
  • Bake: Bake for 50-60 minutes, or until the center is set but slightly jiggly.
  • Cool and chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Top and serve: Before serving, drizzle melted Biscoff spread over the top of the cheesecake and sprinkle with extra crushed Biscoff cookies.

Notes

  • Ensure all ingredients are at room temperature for a smooth, lump-free cheesecake.
  • For a decadent finish, whip up extra Biscoff spread and pipe it on top of each slice before serving.

Nutrition

Find it online: https://sandrarecipes.com/biscoff-cheesecake-recipe/