Biscoff Cheesecake
This is the most decadent cheesecake you will ever make. It’s easy, tastes incredible and looks completely professional!
Biscoff Cheesecake
There are no words to describe the decadence and richness of this cheesecake. I will preface and say it does take some prep but do every step and it will come out beautiful. I tried to simplify it as much as I could and make sure I got a recipe that doesn't require a water bath or any baking but the reality is a classic NY style cheesecake NEEDS to be baked. I used a 9" spring form tin pan for this which is what I recommend. You can definitely use a smaller one too if you want it to be higher. Prepare to be blown away...!
Ingredients
Crust
- 75 Biscoff Cookies its a 250g package and a half
- 1.5 sticks Unsaltedd Butter
- 2 tbsp Granulated Sugar
Cheesecake
- 40 oz Cream Cheese, Softened its 5 standard 8 oz sticks
- 2/3 cup Biscoff Spread you can taste test the batter to see if you want it sweeter but remember we are going to top it with Biscoff too
- 1 tbsp Vanilla
- 1 cup Heavy Whipping Cream
- 1 cup White Granulated Sugar
- 5 Eggs
Topping
- 1/3 cup Biscoff Spread
- 3-5 Biscoff Cookies
Instructions
- Let's start with the crust. Preheat oven to 350 degrees. Spray your tin with non stick spray. You can also line it with parchment paper if you wish.
- Break up the cookies in a food processor until they are fine crumbs. If you don't have a food processor, you can put them in a plastic bag and hit with a rolling pin. You want the cookies to be completely crushed almost like powder.
- In a microwave safe bowl, add the butter and melt in the microwave for 30 seconds at a time until its completely melted.
- Pour the butter into the cookie crumb mix and combine. Pour into the baking tin and press down and up the sides until it forms a nice base. You can use a spoon to help this.
- Bake at 350 degrees for 10 minutes. Once it's done, set aside and let it cool down completely.
Cheesecake Filling
- Raise oven temperature to 450 degrees.
- In a large mixer, cream your cream cheese and sugar together until light and fluffy. This should take a solid 5 minutes.
- Add in your eggs ONE at a time. If you don't do this slowly, your mixture will get lumpy.
- Add in the Biscoff spread, heavy cream, sugar and vanilla. Mix until well combined.
- Pour mixture into crust. Bake at 450 degrees for 15 minutes.
- Turn the temperature down to 225 degrees and bake for another hour and 15 minutes.
- Once it's done baking, turn off the oven and open the oven door about 1/3rd the way. Let it sit in there for 30 minutes.
Topping
- Once your cheesecake is completely cooled down, you can add your topping.
- Melt the Biscoff in the microwave for 30 seconds or until its pourable and pour over the top of the cheesecake.
- Crumble some Biscoff cookies and spread on perimeter of cake