Biscoff Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 35

Cook Time: 2 20

Chill Time: 8 15

Total Time: 11 10

Servings: slices

Calories: 1091kcal

Author: Becky Hardin - Easy Dessert Recipes

Complete with a cookie crust and cookie butter glaze, this Biscoff Cheesecake is a true decadent dessert! It's rich with cinnamon, sugar, and crunchy Biscoff flavors. Homemade cheesecake has never been so scrumptious!

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Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer
Piping Tip Set

Ingredients

For the Crust

8.8 ounces Biscoff cookies 250 grams, crushed into a fine crumb (1 package)
½ cup salted butter 113 grams, melted (1 stick)

For the Filling

16 ounces cream cheese 454 grams, room temperature (2 bricks)
1 cup plain Greek yogurt 227 grams, room temperature
⅔ cup Biscoff cookie butter 180 grams
⅓ cup granulated sugar 67 grams
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams

For the Topping

14 ounces Biscoff cookie butter 400 grams (1 container)
1 cup heavy cream 227 grams
½ cup powdered sugar 57 grams
1 teaspoon pure vanilla extract 4 grams
10 Biscoff cookies 78 grams, crumbled

Instructions

Preheat oven to 300°F. Bring 4 cups of water to a boil in a pot while you make the cheesecake.
Make the crust: Stir the crushed cookies and butter together then press it into a 9-inch springform pan. Freeze until the filling is ready.
8.8 ounces Biscoff cookies, ½ cup salted butter
Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes. Add the yogurt, cookie butter, sugar, eggs, and vanilla and mix again until completely incorporated.
16 ounces cream cheese, 1 cup plain Greek yogurt, ⅔ cup Biscoff cookie butter, ⅓ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
Remove the springform pan from the freezer and wrap the outside in aluminum foil.
Pour the filling onto the crust and spread it out evenly.
Place the pan into a larger roasting pan and pour the boiling water around the pan.
Bake for 65-80 minutes, or until the center jiggles only slightly but it isn’t watery in the center.
Turn off the oven and let the cheesecake set in the closed oven for 1 hour to prevent cracking.
Remove the pan from the oven and take the cheesecake pan out of the roasting pan.
Use a knife to go around the edges of the cheesecake to loosen it.
Let it cool completely at room temperature for about 2 hours, then refrigerate for at least 8 hours or overnight.
Release the springform side from the pan, remove it from the cheesecake base and place the cheesecake on a cake stand on a baking sheet with sides to catch the cookie butter when it falls.
Scoop the cookie butter into a microwave-safe bowl and microwave for 1½ minutes, stirring every 30 seconds to ensure that it’s evenly melted.
14 ounces Biscoff cookie butter
Pour the cookie butter over the cheesecake evenly and let it drip down the sides then smooth out any parts that need it.
Let it set up in the fridge for about 15 minutes while you make the topping.
Whip the heavy cream and vanilla until stiff peaks form.
1 cup heavy cream, 1 teaspoon pure vanilla extract
Fold in the powdered sugar and add it to a piping bag fitted with a piping tip (I used a Wilton 2D piping tip) then pipe whatever design that you prefer onto the cheesecake.
½ cup powdered sugar
Sprinkle on the crumbled cookies then slice and serve.
10 Biscoff cookies

Notes

Make sure all of the cheesecake ingredients are at room temperature. This will ensure the smoothest cheesecake batter.
You can use plain yogurt or sour cream in place of the Greek yogurt.
If you can't find Biscoff cookie butter, you can make your own by blending Biscoff cookies in a blender or food processor until they form a paste.

Storage: Store Biscoff cheesecake without the whipped topping, covered completely, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Nutrition