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–+ servings

Biscoff Cheesecake Delight

Discover the creamy, tangy, and sweet Biscoff Cheesecake Delight with a crunchy cookie crust and Biscoff swirl. Perfect for any occasion!
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Prep Time: 20 minutes
Cook Time: 55 minutes
Chilling Time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 8 pieces
Calories: 410kcal
Cost: $15

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Foil
  • Larger baking dish for water bath

Ingredients

  • 2 cups Biscoff cookie crumbs (about 30 cookies)
  • 1/2 cup melted butter
  • 1/4 cup brown sugar
  • 3 packages cream cheese (8 oz each, softened)
  • 1 cup granulated sugar
  • 1/2 cup Biscoff cookie butter
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 tsp ground cinnamon (optional for extra spice)
  • 1/2 cup Biscoff cookie butter melted for topping
  • 1/4 cup heavy cream for topping
  • q.s. Biscoff cookies whole or crushed, for garnish

Instructions

  • Preheat your oven to 325°F (163°C).
  • In a bowl, mix the Biscoff cookie crumbs, melted butter, and brown sugar until well combined.
  • Press this mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then let it cool while you prepare the filling.
  • In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  • Add the Biscoff cookie butter, vanilla extract, and beat until well mixed.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the sour cream, heavy cream, and cinnamon if using until smooth.
  • Wrap the bottom of the springform pan with foil to prevent water from seeping in.
  • Place the pan in a larger baking dish and add hot water to create a water bath.
  • Bake for 50-55 minutes, or until the center is set but slightly jiggly.
  • Turn off the oven, leave the door ajar, and let the cheesecake cool inside for an hour.
  • Chill for at least 4-6 hours or overnight.
  • Melt the Biscoff cookie butter and mix it with the heavy cream.
  • Drizzle this over the chilled cheesecake in a swirl pattern.
  • Garnish with whole or crushed Biscoff cookies.

Notes

Make sure all your ingredients are at room temperature for best results. You can substitute Biscoff cookies with graham crackers for the crust. Consider freezing individual slices for easy serving. For a lighter version, swap the heavy cream with Greek yogurt. Enjoy your delicious Biscoff Cheesecake Delight!

Nutrition

Calories: 410kcal | Carbohydrates: 36g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 320mg | Potassium: 127mg | Fiber: 1g | Sugar: 24g | Vitamin A: 820IU | Calcium: 80mg | Iron: 1mg
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