Biscoff cheesecake

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5 from 1 vote

A Biscoff cookie butter cheesecake, made with Biscoff cookies and Biscoff cookie soread!

Prep Time30

Cook Time1 50

Chilling time6

Total Time8 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 800kcal

Author: Heather Perine

Equipment

Ingredients

For the crust:

32 biscoff cookies
1/8 teaspoon salt
6 Tablespoons (85 g) unsalted butter melted

For the cheesecake filling:

2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
¾ cups (150 g) granulated white sugar
pinch salt
2 teaspoons vanilla extract
4 large eggs room temperature
2/3 cup (151 g) sour cream
2/3 cup (160 ml) heavy cream
1 ¾ cup biscoff spread divided

Instructions

Make graham cracker crust

Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
Make cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the salt and melted butter.
Assemble the crust. Press the cookie crumbs firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes
Add remaining ingredients. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Beat in 1 cup of the biscoff spread until evenly mixed. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Top with Biscoff spread. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Warm the remaining 3/4 cup Biscoff cookie spread in the microwave until softened and spreadable, about 20-30 seconds. Using a spatula, spread over the top of the cheesecake. Return to the fridge until firm, about 15 minutes before cutting into slices and serving.

Notes

How do I store this cheesecake?

You can transfer Lotus Biscoff cheesecake to an airtight container or, if you are storing the whole cheesecake, you can use a cake barrier. It can last up to 5 days in the fridge.

Can I freeze Biscoff cheesecake?

Yes, you can freeze this delicious Lotus Biscoff cheesecake. To freeze the whole Biscoff cheesecake, wrap it with plastic wrap then transfer to an airtight container or wrap it twice with aluminum foil. And to freeze slices, wrap the individual slice of Biscoff cheesecake with plastic wrap and place it inside freezer bags. Squeeze out as much air as possible and seal. It can last up to 1 month in your freezer.

To thaw frozen cheesecake, leave it in your fridge overnight.

What can I use if I can't find Lotus Biscoff cookies?

If you can't find Lotus Biscoff cookies in your grocery stores, you can use any speculoos cookies, gingersnaps, or cinnamon graham crackers.

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