Biscoff Cheesecake
Biscoff Cheesecake is a deliciously creamy dessert that combines the rich flavor of Biscoff cookies with a smooth cheesecake filling. This sweet treat is perfect for any occasion, from birthdays to dinner parties, or simply as a delightful dessert at home. If you love cookies and cheesecake, this recipe is sure to be a hit!
Why Make This Recipe
Biscoff Cheesecake is not only tasty, but it also offers a unique flavor that is sure to impress your family and friends. The crunchy cookie crust pairs perfectly with the creamy filling, creating a delightful blend of textures. Plus, it’s a straightforward recipe that doesn’t require any fancy techniques—perfect for both beginner and experienced bakers!
How to Make Biscoff Cheesecake
Ingredients:
- 2 cups Biscoff cookie crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
- 3 (8 oz) packages of cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Biscoff cookie spread (for mixing into the filling)
- 1/2 cup Biscoff cookie spread (for drizzling on top)
- 1/4 cup Biscoff cookies, crushed (for sprinkling on top)
Directions:
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the Biscoff cookie crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy.
- Add the Biscoff cookie spread and mix until combined.
- Add the eggs one at a time, beating well after each addition. Be sure not to overmix.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set (it should still jiggle slightly). If the edges start to brown too quickly, cover the pan with foil.
- Let the cheesecake cool in the pan at room temperature, then refrigerate for at least 4 hours or overnight.
- After the cheesecake has chilled, microwave the Biscoff cookie spread for 20-30 seconds to soften it. Drizzle the melted Biscoff spread over the top of the cheesecake and sprinkle with crushed Biscoff cookies.
- Slice and enjoy this indulgent dessert! Pro Tip: For extra flavor, you can add a layer of whipped cream or caramel sauce for a little extra sweetness!
How to Serve Biscoff Cheesecake
Serve Biscoff Cheesecake chilled, straight from the refrigerator. It makes a great dessert for dinner parties, or you can enjoy it with a cup of coffee or tea. Consider adding a dollop of whipped cream or a drizzle of chocolate sauce for an even more decadent treat!
How to Store Biscoff Cheesecake
Store any leftover Biscoff Cheesecake in an airtight container in the refrigerator. It will keep well for about a week. If you want to keep it longer, you can freeze it. Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 3 months.
Tips to Make Biscoff Cheesecake
- Make sure the cream cheese is fully softened to blend easily and create a smooth filling.
- Don’t overmix the eggs; adding them one at a time will help keep the texture light and airy.
- Allow the cheesecake to cool completely before refrigerating to avoid condensation and keep the texture perfect.
Variations
If you want to mix things up, consider adding chocolate chips to the cheesecake filling for a richer flavor. You can also change the crust by using graham crackers instead of Biscoff cookies for a different taste.
FAQs
Can I use a different type of cookie for the crust?
Yes! You can substitute Biscoff cookies with Oreo cookies or any other cookie that you like.How can I tell if my cheesecake is done baking?
The cheesecake should be set with a slight jiggle in the center. If the edges start to brown too quickly, cover the pan with foil.Is it necessary to refrigerate the cheesecake overnight?
Yes, chilling the cheesecake overnight helps firm it up and enhances the flavors.
Now you’re all set to make and enjoy a delightful Biscoff Cheesecake! Happy baking!
Biscoff Cheesecake
Ingredients
For the crust
- 2 cups Biscoff cookie crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Biscoff cookie spread (for mixing into the filling)
For the topping
- 1/2 cup Biscoff cookie spread (for drizzling on top)
- 1/4 cup Biscoff cookies, crushed (for sprinkling on top)
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the Biscoff cookie crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Making the Filling
- In a large mixing bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy.
- Add the Biscoff cookie spread and mix until combined.
- Add the eggs one at a time, beating well after each addition. Be sure not to overmix.
Baking
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set (it should still jiggle slightly). If the edges start to brown too quickly, cover the pan with foil.
- Let the cheesecake cool in the pan at room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- After the cheesecake has chilled, microwave the Biscoff cookie spread for 20-30 seconds to soften it. Drizzle the melted Biscoff spread over the top of the cheesecake and sprinkle with crushed Biscoff cookies.
- Slice and enjoy this indulgent dessert!
