Best Biscoff Cheesecake Recipe
This Biscoff Cheesecake is creamy, dreamy, and perfect for the holiday season. Light gingerbread flavor in a classic cheesecake!
Servings: 8
Calories: 714kcal
Ingredients
For the Cheesecake
- 1 8.8-ounce package Biscoff cookies
- 3 tablespoons butter melted
- 24 ounces cream cheese softened
- ¾ cup sugar
- 6 tablespoons Biscoff cookie butter
- 3 large eggs
- 2 ounces sour cream
- 1 teaspoon vanilla extract
For the Topping
- 6 ounces sour cream
- 1 tablespoon sugar
Instructions
- Preheat oven to 325 degrees.
- To make the crust, add Biscoff cookies to a food processor and grind until they are in crumbs.
- Remove 2 tablespoons of the Biscoff crumbs and reserve for decoration.
- Add melted butter to the food processor and blend until well combined.
- Pour buttery crumbs into a 9-inch springform pan, and press firmly and evenly all around the bottom. Refrigerate pan until filling is ready.
- Add cream cheese to a stand mixer fitted with the paddle attachment and whip until creamy and smooth.
- Scrape down the sides, then add sugar and cookie spread. Blend until smooth, scraping down the sides frequently.
- Add eggs, and blend. Then blend in sour cream and vanilla extract. Continue to scrape down the sides as necessary. Whip for 1 minute with all of the ingredients combined.
- Put a kettle on to boil water.
- Wrap pan with crust in a large sheet of heavy duty aluminum foil that covers almost all the way up the sides of the pan. Place pan into a larger roasting pan.
- Pour cheesecake mixture over the crust in the springform pan, and move into the oven.
- Pour just boiled water into the larger roasting pan so that it comes up about an inch from the bottom of the cheesecake pan.
- Bake for 55-60 minutes, until the top looks set, and the cheesecake jiggles only slightly when you move the side of the pan.
- Remove from oven carefully, and remove cheesecake pan from water bath. Unwrap foil from cheesecake pan and let pan cool on a baking rack.
- When cake has cooled to just warm, put in the refrigerator and chill for at least 4 hours, and up to 24 hours.
- Before you are ready to serve, whisk together sour cream and sugar for the topping in a small bowl.
- Spread the topping in a circle over the top of the cheesecake. Sprinkle with reserved Biscoff cookie crumbs.
Notes
Storage Tips:
This Biscoff Cheesecake will last for 4-5 days in the refrigerator in an airtight container. You can also freeze leftovers. Make sure cheesecake is fully cooled before freezing. Then freeze slices in an airtight container for up to three months. You can also freeze the cheesecake whole. We recommend wrapping with plastic wrap and then foil. Defrost in the refrigerator for 24 hours before serving. Expert Tips:
The water bath is the best means for making sure your cheesecake does not crack when it cools. Another trick to help keep a perfectly smooth top is to insert your knife or a small offset spatula around the edge of your springform pan after the cheesecake has cooled for 10 minutes. If you don’t have a stand mixer, using a regular mixer is fine. Make sure your cream cheese is softened, so that it is easier to blend. You can also wipe out your food processor after making the cookie crust and use that for the filling as well. When slicing your cake, using a wet knife can be helpful to make clean slices. Wipe knife clean after each slice before wetting again to cut.
This Biscoff Cheesecake will last for 4-5 days in the refrigerator in an airtight container. You can also freeze leftovers. Make sure cheesecake is fully cooled before freezing. Then freeze slices in an airtight container for up to three months. You can also freeze the cheesecake whole. We recommend wrapping with plastic wrap and then foil. Defrost in the refrigerator for 24 hours before serving. Expert Tips:
The water bath is the best means for making sure your cheesecake does not crack when it cools. Another trick to help keep a perfectly smooth top is to insert your knife or a small offset spatula around the edge of your springform pan after the cheesecake has cooled for 10 minutes. If you don’t have a stand mixer, using a regular mixer is fine. Make sure your cream cheese is softened, so that it is easier to blend. You can also wipe out your food processor after making the cookie crust and use that for the filling as well. When slicing your cake, using a wet knife can be helpful to make clean slices. Wipe knife clean after each slice before wetting again to cut.
Nutrition
Calories: 714kcal | Carbohydrates: 54g | Protein: 10g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 20g | Cholesterol: 201mg | Sodium: 483mg | Sugar: 35g
