Biscoff Cheesecake Easy Recipe

Ingredients

• 1 packet Biscoff Cookies (about 200 g, crushed fine)
• 1/3 cup Unsalted Butter (melted)
• 22 oz Cream Cheese (room temperature, softened)
• 1/2 cup Granulated Sugar
• 3/4 cup Sour Cream
• 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)
• 2 tablespoons Biscoff Spread (for topping) (melted)
• 2 tablespoons Crumbled Biscoff Cookies (for garnish)

Instructions

1. Make the Cookie Crust

   Place the Biscoff cookies in a mini food processor and pulse until fine crumbs, or put them in a zip‑bag and crush with a rolling pin. Transfer crumbs to a mixing bowl, add the melted butter, and stir until evenly combined.

   Time: PT10M

2. Press and Bake the Crust

   Spray the 9‑inch springform pan with cooking spray, line the bottom with parchment paper, and spray the paper lightly. Pour the crust mixture into the pan and spread evenly. Press firmly with a measuring cup or glass bottom to compact the crust.

   Time: PT5M

   Temperature: 350°F

3. Bake the Crust

   Place the pan in the pre‑heated oven and bake for 10 minutes, until lightly golden.

   Time: PT10M

   Temperature: 350°F

4. Prepare the Cheesecake Filling

   In a clean mixing bowl, beat the cream cheese on medium speed until smooth. Add the sugar and mix well. Blend in the sour cream, sweetened condensed milk, Biscoff spread, cornstarch, vanilla extract, and salt. Finally, add the eggs one at a time, mixing on low speed just until incorporated. Do not over‑mix after adding eggs.

   Time: PT15M

5. Assemble the Cheesecake

   Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping in. Pour the filling over the baked crust and smooth the top with a spatula.

   Time: PT5M

6. Set Up the Water Bath

   Place the filled pan inside a large baking dish. Carefully pour hot water into the dish until it reaches about halfway up the sides of the springform pan.

   Time: PT5M

7. Bake the Cheesecake

   Bake in the pre‑heated oven at 320°F for 1 hour. The edges should be set while the center still has a slight jiggle.

   Time: PT1H

   Temperature: 320°F

8. Rest in the Oven

   Turn off the oven, leave the door slightly ajar, and let the cheesecake sit in the oven for another hour. This gradual cooling helps prevent cracks.

   Time: PT1H

9. Cool and Refrigerate

   Remove the cheesecake from the water bath, run a thin knife around the edge, and let it cool to room temperature. Then refrigerate, uncovered, overnight (at least 8 hours) before serving.

   Time: PT0M

10. Add the Biscoff Glaze and Garnish

    Melt 2 Tbsp of Biscoff spread in the microwave or a saucepan. Drizzle the glaze over the chilled cheesecake, spreading evenly. Sprinkle crumbled Biscoff cookies around the edge for garnish.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

32 g

Fat

22 g

Fiber

1 g