Indulge in this Biscoff Cheesecake Recipe Creamy decadent cheesecake swirled wcookie butter Dreamy Biscoff flavor in every bite Easy technique
Ingredients
Scale
For the Crust:
1 ½ cups Biscoff cookies, finely crushed (about 36 cookies)
5 tablespoons unsalted butter, melted
For the Filling:
32 ounces cream cheese, softened
1 ½ cups granulated sugar
1 cup Biscoff cookie butter, melted
4 large eggs
2 teaspoons vanilla extract
¼ cup heavy cream
For the Topping (Optional):
½ cup Biscoff cookie butter, melted and drizzled
Crushed Biscoff cookies for garnish
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the crushed Biscoff cookies and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to ensure an even and compact crust.
Bake for 10 minutes and let it cool while you prepare the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. This typically takes about 3-5 minutes with an electric mixer. Tip: Make sure your cream cheese is *truly* softened to avoid any lumps in your cheesecake.
Step 3: Add the Biscoff Cookie Butter
Gradually add the melted Biscoff cookie butter to the cream cheese mixture and beat until well combined.
Scrape down the sides of the bowl to ensure everything is evenly mixed. Tip: Melting the Biscoff cookie butter slightly beforehand makes it much easier to incorporate smoothly.
Step 4: Incorporate the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Then, stir in the vanilla extract and heavy cream. Mix until just combined.
Be careful not to overmix, as this can cause the cheesecake to crack during baking. Tip: Overmixing introduces too much air into the batter, leading to cracks. Mix until just combined.
Step 5: Bake the Cheesecake
Pour the filling over the cooled crust.
Place the springform pan inside a larger roasting pan.
Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this creates a water bath, which helps the cheesecake bake evenly).
Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Tip: If the top starts to brown too quickly, tent it loosely with foil.
Step 6: Cool and Chill
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Then, remove it from the water bath and let it cool completely at room temperature for about 2 hours.
Finally, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight. Tip: This slow cooling process is essential for preventing cracks and ensuring a creamy texture.
Step 7: Garnish and Serve
Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan.
Drizzle with melted Biscoff cookie butter and garnish with crushed Biscoff cookies, if desired.
Slice and serve! Tip: Run a thin knife around the edge of the cheesecake before releasing the springform pan to ensure a clean release.
