Easy Biscoff Cheesecake (Baked)

Closeup of part of a whole Biscoff cheesecake with a piece cut out of it so you can see the inside, on a white cake stand with a read tea towel.

5 from 1 vote

Easy Biscoff Cheesecake (Baked)

This baked Biscoff cheesecake is the kind of dessert you keep sneaking 'just one more bite' of. There's the crunchy buttery base, creamy cheesecake filling and that unmistakable spiced and deliciously caramelized Biscoff flavor. The best part? It all comes together with only 8 easy ingredients.

Prep Time30

Cook Time45

Total Time1 15

Course: easy dessert

Cuisine: American

Servings: to 10

Author: Helen Schofield

Equipment

Ingredients

For the cookie crust and decoration

10.5 ounces Biscoff cookies (about 9 ounces/250 grams for the crust, and the rest for decorating at the end)
6 tablespoons butter (salted is nice, but unsalted is OK, too)

For the cheesecake filling and topping

2 cups cream cheese softened (2 cups is about 16 ounces/450 grams)
⅔ cup heavy cream (double cream)
2 large eggs
1 teaspoon vanilla essence (optional)
1 cup Biscoff spread (cookie butter) smooth (divided, just under half a cup for the filling, just over half a cup for the topping)
3½ ounces white chocolate melted in a glass jug or bowl in the microwave in 2 or 3 30-second bursts
extra Biscoff spread (2 to 3 tablespoons), for serving, if you like

cups/ounces - grams/ml

Instructions

Spray the inside of a 9-inch springform pan (round pan with removable sides) lightly all over with oil, then line the base with baking paper. I usually place the base on the paper, draw around it and cut it out, then press it into the bottom of the fully assembled pan.
Crush the Biscoff cookies either by pulsing them in a food processor (fastest!) or by piling them into a ziploc bag and hitting them with a rolling pin until you have fine crumbs.
10.5 ounces Biscoff cookies
Melt the butter in a saucepan on a low heat, or in the microwave in a large bowl (cover the bowl to prevent splattering). Then stir in around 2 cups (9 ounces/250g) of the Biscoff cookie crumbs (save the rest for decorating).
6 tablespoons butter
Empty the cookie mixture into the lined baking pan. Push it down and to the edges with the back of a metal spoon. Then pop it into the fridge just while you make the cheesecake filling.
Preheat the oven to 300F/150C (or 265F/130C fan oven). To make the filling, in a very large mixing bowl beat the softened cream cheese with the eggs and vanilla until smooth with a handheld whisk. Then beat in the cream, followed by just under half a cup of the Biscoff spread (around 7 tablespoons/3.5 ounces/100 grams), slightly warmed in the microwave so that it's easier to mix in. Finally, whisk in the melted white chocolate. Alternatively, you can simply whisk everything together all in one go!
2 cups cream cheese, ⅔ cup heavy cream, 2 large eggs, 1 teaspoon vanilla essence, 0.4 cup Biscoff spread (cookie butter), 3½ ounces white chocolate
Scrape the filling onto the cookie base and spread it out evenly. Then bake for 40 to 50 minutes, or until the edges are set and the center is still slightly wobbly (it will set fully as it cools). Then turn off the oven, open the door slightly and let the cheesecake cool inside for about an hour.
Let the cheesecake cool completely on a wire rack, then cover and chill for at least 4 hours, or preferably overnight.
Now warm the rest of the Biscoff spread (just over half a cup or 150 grams) in the microwave until it's pourable - about 20 seconds, then check. Use a pastry brush to brush a little of the warm spread all around the side of the cheesecake. Then gently lift the cheesecake up and sprinkle some of the leftover crumbs to cover the sticky side.
0.6 cup Biscoff spread (cookie butter)
Pour the warmed Biscoff spread all over the cheesecake and quickly spread it nearly to the edge. Before it sets, sprinkle a roughly 1 inch border of cookie crumbs around the top edge of the cheesecake.
Chill the cheesecake again until the topping has set (about 2 to 3 hours). To serve, remove the side of the cheesecake pan (I usually keep the base on for easier slicing). Slice with a hot knife, wiping between cuts. Serve with a bit more warm biscoff spread drizzled over the top of each slice, if you like.

Video

Notes

Ingredients: It's best to make sure that the cream cheese, eggs and cream are at room temperature for easier whisking and the smoothest filling.

Salt: A hint of salt complements the sweet, caramel flavors in the cheesecake really well. Consider using salted butter and/or mix a pinch of sea salt into the Biscoff topping.

Making the cheesecake ahead: This cheesecake is actually best made the day before you want to serve it. Make the crust and filling the day before, then add the topping and decoration at least a few hours before you want to serve the dessert.

Storing the cheesecake: If stored properly, covered tightly or in an airtight container, it will be fine for 4 to 5 days.

Freezing instructions: This cheesecake freezes well for up to one month. Freeze it uncovered until firm, then wrap tightly in plastic wrap and foil. Thaw overnight in the fridge.

Nutrition