Description
Creamy Biscoff cheesecake brings Belgian cookie magic to classic dessert indulgence. Smooth cream cheese and caramelized cookie crumble create a luxurious experience you’ll savor with pure dessert delight.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) sour cream
Biscoff Elements:
- 2 cups (240 grams) Biscoff cookie crumbs
- ½ cup (125 grams) Biscoff spread
- 30–32 Biscoff cookies
Additional Ingredients:
- 6 tablespoons (85 grams) unsalted butter, melted
- ¾ cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) heavy cream
- 2–3 tablespoons (30–45 milliliters) heavy cream (for drizzling)
- Whipped cream (for garnish)
- Whole Biscoff cookies (for decoration)
Instructions
- Craft a sturdy foundation by pulverizing Biscoff cookies into fine crumbs, then merge with melted butter. Press firmly into a springform pan’s base, creating an even layer. Bake at 325°F for 10 minutes to solidify the crust, then allow to cool completely.
- Whip cream cheese and sugar until silky smooth, ensuring no lumps remain. Incorporate Biscoff spread, blending thoroughly to create a uniform mixture. Introduce eggs individually, mixing gently after each addition to maintain a delicate texture.
- Fold in vanilla extract, sour cream, and heavy cream, stirring until the filling achieves a velvety consistency. Pour the mixture over the cooled crust, spreading evenly to eliminate air pockets.
- Position the cheesecake in the preheated oven, baking for 50-60 minutes. Look for a center that trembles slightly when gently shaken, indicating perfect doneness. Remove and let cool at room temperature.
- Refrigerate the cheesecake for a minimum of 4 hours, allowing it to set and develop rich flavors. The extended chilling time ensures a luxurious, creamy texture.
- Create a luscious topping by gently warming Biscoff spread with heavy cream in the microwave. Stir until achieving a smooth, pourable consistency, approximately 20-30 seconds.
- Drizzle the glossy Biscoff sauce over the chilled cheesecake, allowing it to cascade elegantly. Embellish with crushed Biscoff cookies, a dollop of whipped cream, and whole cookies for a stunning presentation.
Notes
- Avoid overmixing the cheesecake batter and use room temperature ingredients to create a smooth, crack-free surface.
- Place the springform pan in a larger water bath during baking to ensure even cooking and prevent the edges from overcooking.
- Substitute Biscoff cookies with gluten-free cookie alternatives like graham crackers or almond flour-based cookies for a celiac-friendly version.
- This cheesecake can be prepared up to 3 days in advance, making it perfect for party planning or special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 457 kcal
- Sugar: 26 g
- Sodium: 211 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg