Biscoff Cheesecake Recipe

Ingredients

• 1 packet Biscoff Cookies (approx 200g, crushed)
• 1/3 cup Unsalted Butter (melted)
• 22 oz Cream Cheese (room temperature, softened)
• 1/2 cup Granulated Sugar
• 3/4 cup Sour Cream (room temperature)
• 1/3 cup Sweetened Condensed Milk
• 2/3 cup Biscoff Spread (creamy) (creamy version, not crunchy)
• 2 tablespoons Cornstarch
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 3 Large Eggs (room temperature)
• as needed Cooking Spray (for pan and parchment)
• 1 sheet Parchment Paper (cut to fit pan)
• 2 tablespoons Biscoff Spread (for topping) (melted)
• 2 tablespoons Crumbled Biscoff Cookies (for garnish)

Instructions

1. Make the crust

   Place the Biscoff cookies in a mini food processor (or a zip‑top bag) and pulse until fine crumbs. Transfer to a mixing bowl, add the melted butter, and stir until evenly combined.

   Time: PT10M

2. Press crust into pan

   Spray the 9‑inch springform pan with cooking spray, line the bottom with parchment paper, and spray the paper lightly. Spoon the crust mixture into the pan and press firmly with the bottom of a measuring cup or a glass until an even layer forms.

   Time: PT5M

3. Pre‑bake crust

   Bake the crust in a pre‑heated oven at 350°F for 10 minutes, then remove and set aside to cool slightly.

   Time: PT10M

   Temperature: 350°F

4. Beat cream cheese

   In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps.

   Time: PT5M

5. Add sugar

   Add the granulated sugar to the cream cheese and mix until fully incorporated.

   Time: PT2M

6. Incorporate sour cream and condensed milk

   Stir in the sour cream followed by the sweetened condensed milk, mixing just until smooth.

   Time: PT2M

7. Add Biscoff spread and dry ingredients

   Add the creamy Biscoff spread, cornstarch, vanilla extract, and salt. Mix until the mixture is uniform.

   Time: PT2M

8. Add eggs

   Add the three room‑temperature eggs one at a time, mixing on low speed just until each egg is incorporated. Stop mixing as soon as the batter looks smooth.

   Time: PT3M

9. Prepare water bath

   Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water seeping in. Place the pan in a large baking dish and pour hot water until it reaches halfway up the side of the pan.

   Time: PT5M

10. Bake the cheesecake

    Bake in the pre‑heated oven at 320°F for 1 hour.

    Time: PT1H

    Temperature: 320°F

11. Cool in oven

    Turn off the oven, keep the door closed, and let the cheesecake sit in the oven for an additional hour to prevent cracking.

    Time: PT1H

12. Room‑temperature cooling

    Remove the pan from the water bath, peel off the foil, and place the cheesecake on a cooling rack until it reaches room temperature.

    Time: PT30M

13. Refrigerate overnight

    Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to set fully.

    Time: PT0M

14. Add finishing garnish

    Melt a small amount of Biscoff spread, drizzle over the top of the chilled cheesecake, and sprinkle with crumbled Biscoff cookies.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

6g

Carbohydrates

30g

Fat

25g

Fiber

1g

Ingredient Substitutions

• Instead of Biscoff Cookies: Speculoos cookies, Ginger snaps
• Instead of Unsalted Butter: Margarine
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Granulated Sugar: Coconut sugar
• Instead of Sour Cream: Greek yogurt
• Instead of Sweetened Condensed Milk: Evaporated milk with sugar
• Instead of Biscoff Spread (creamy): Speculoos spread
• Instead of Cornstarch: All-purpose flour (as thickener)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Salt: Sea salt
• Instead of Large Eggs: Egg replacer (for veg)
• Instead of Cooking Spray: Butter, Oil
• Instead of Parchment Paper: Greased pan

Equipment Needed

• Mini Food Processor
• Mixing Bowl
• Measuring Cup
• 9‑inch Springform Pan
• Cooking Spray
• Parchment Paper
• Oven
• Aluminum Foil
• Large Baking Dish or Roasting Pan
• Electric Mixer
• Rubber Spatula
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Crush Biscoff cookies finely
• Press crust evenly and pre‑bake
• Do not overmix eggs into the filling
• Wrap pan with foil for a water bath
• Bake in a water bath at 320°F
• Let cheesecake sit in turned‑off oven for 1 hour to prevent cracking

Chef Tips from the Video

• Use room‑temperature dairy for a smoother, lump‑free filling.
• Press the crust with the bottom of a glass for an even surface.
• For extra shine, brush the top with a thin layer of melted Biscoff spread before chilling.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; store up to 4 days.

Freezer: Wrap each slice in foil and place in an airtight container; freeze up to 1 month.

Room temperature: Do not store at room temperature; keep refrigerated.

Make-Ahead Tips

• Prepare and bake the crust a day ahead; store it in the refrigerator.
• The assembled cheesecake can be baked up to two days in advance; keep it refrigerated before the final chill.
• Freeze individual slices for later; thaw in the refrigerator before serving.

Frequently Asked Questions