Biscoff Cheesecake Recipe
A decadent Biscoff cheesecake recipe with a creamy filling, a crunchy Biscoff biscuit base, and topped with extra Biscoff spread. Perfect for lovers of this iconic cookie butter flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Base:
- 250 grams Biscoff biscuits
- 75 grams unsalted butter
- For the Cheesecake:
- 1000 grams cream cheese
- 150 grams granulated sugar
- 150 grams brown sugar
- 150 grams sour cream
- 2 tablespoons vanilla paste
- 200 grams Biscoff spread
- 3 large eggs + 2 yolks
- For the Top:
- 150 grams Biscoff spread
- 8 Biscoff biscuits
Instructions
- Preheat the oven to 160°C (320°F). Crush the Biscoff biscuits for the base, then mix with melted butter. Press into a springform pan and chill.
- In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and sour cream until smooth. Add vanilla paste and Biscoff spread. Mix until combined.
- Add the eggs and yolks, one at a time, mixing after each addition.
- Pour the cheesecake batter onto the chilled crust. Bake for 60-70 minutes, until the edges are set and the center is slightly jiggly.
- Once cooled, spread melted Biscoff spread on top and decorate with whole Biscoff biscuits.
Notes
- Ensure the cheesecake cools gradually in the oven with the door slightly ajar to prevent cracking.
- Store in the fridge for up to 3 days for best results.
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 490
- Sugar: 35g
- Sodium: 320mg
Find it online: https://elianarecipes.com/biscoff-cheesecake-recipe/