Biscoff Cookie Cream Cheesecake

This creamy dreamy Biscoff cheesecake is pure comfort for cookie lovers and dessert fans alike The toasty caramelized flavor of Biscoff shines in every bite from the buttery spiced crust to the lush filling This easy showstopper is always my top pick for birthdays or cozy gatherings and I love how it brings smiles every time

I first baked this after my neighbor raved about her trip to Belgium Now it has become a holiday must and even picky eaters ask for seconds

Ingredients

• Biscoff cookies: provide a caramelized cinnamon base look for whole crisp cookies
• Unsalted butter: brings the crust together go for quality for extra flavor
• Granulated sugar: helps sweeten the crust and filling use superfine for smoother results
• Cream cheese: creates the classic tangy body choose full fat for best texture
• Sour cream: ensures a velvety texture pick thick creamy brands
• Vanilla extract: enhances the spiced and creamy notes pure extract is best
• Large eggs: give structure bring to room temperature for easy mixing
• Biscoff spread: swirls the flavor through each bite opt for creamy not crunchy
• Whipped cream for garnish: adds a light finishing touch homemade is ideal
• Crushed Biscoff cookies for topping: double the cookie flavor and add crunch

Instructions

Prepare the Crust:

Crush the Biscoff cookies using a food processor until you have fine crumbs This helps the crust press together neatly If you prefer more texture leave a few small pieces

Combine and Press:

Mix the cookie crumbs with melted unsalted butter and a little sugar if you like extra sweetness Stir until the mixture feels like wet sand Press it firmly and evenly into the bottom of a 9 inch springform pan going just to the edge for a stable base

Pre bake the Crust:

Bake the crust at 180 degrees Celsius for 10 minutes so it firms up and gets lightly toasted Cool completely to keep it crisp under the filling

Beat the Filling Base:

In a large bowl beat the room temperature cream cheese until it is smooth without lumps This step guarantees your final cheesecake will be silky

Blend in Sugar and Flavorings:

Add the granulated sugar sour cream and vanilla extract Beat well so everything melds with the cream cheese Scrape the sides of the bowl as needed

Add Eggs Slowly:

Add the eggs one at a time mixing at low speed after each until just blended This helps avoid overmixing which can cause cracks

Fold in Biscoff Spread:

Gently fold in the Biscoff spread Be patient here and aim for an even swirl so every bite has rich Biscoff flavor

Fill and Bake:

Pour the filling over the cooled crust Smooth the top and tap the pan gently to release air Bake for 50 to 60 minutes until the edges look set but the middle still jiggles a bit

Cool Gradually:

Turn off the oven crack the door and let the cheesecake cool inside for 1 hour This slow cooling prevents sinking or cracking

Chill Overnight:

Transfer to the fridge and chill for at least 4 hours overnight is best so the texture sets up perfectly

Finish and Serve:

Top with swirls of whipped cream and a generous sprinkle of crushed Biscoff cookies for that bakery style finish before slicing and serving

The Biscoff spread is my favorite part and I always sneak an extra spoonful for both the batter and myself The first time I made this my little cousin helped lick the spatula and now it has become our official baking day treat

Storage Tips

Leftover cheesecake keeps best wrapped tightly in the fridge for up to five days If you want to keep it longer freeze the slices individually then bring to room temperature before serving Make sure to keep toppings separate for the freshest texture

Ingredient Substitutions

You can use graham crackers in place of Biscoff cookies though the flavor will be milder Plain Greek yogurt works as a swap for sour cream in a pinch If you do not have Biscoff spread try cookie butter or a smooth spiced gingerbread spread

Serving Suggestions

A drizzle of warm caramel sauce pairs beautifully with Biscoff cheesecake For a lighter finish scatter some fresh raspberries or sliced strawberries over the top Serve each slice with extra cookie crumbles for the best texture contrast

Cultural and Historical Context

Biscoff cookies also called speculoos have roots in Belgian baking and are a beloved staple across Europe The combination of these spiced cookies and creamy filling is now a classic on dessert tables and coffee shop menus around the world

Seasonal Adaptations

For autumn add a bit of ground cinnamon to the filling or serve with roasted apples In summer top slices with juicy mixed berries for brightness Try adding orange zest to the crust for a wintery twist

Success Stories

Friends always tell me they make new memories around this cheesecake from birthday surprises to cozy afternoon teas The best part is watching someone take that first forkful and break out into a big smile

Freezer Meal Conversion

For a freezer friendly version chill the baked cheesecake then freeze uncovered until firm Once set wrap slices tightly in plastic then foil Defrost overnight in the fridge and top with whipped cream and cookie pieces just before serving

Indulge in a cheesecake that brings spiced cookie bliss and creamy texture to every gathering Whether you are making it for a weekend treat or a festive get together this Biscoff cheesecake delivers both nostalgia and wow factor

Recipe FAQs

→ What makes the crust so flavorful?

The crust is made from crushed Biscoff cookies blended with butter, infusing the base with spiced caramel notes.

→ How do I achieve a smooth filling?

Make sure cream cheese is softened and blend ingredients gently, adding eggs one at a time for an ultra-creamy texture.

→ Can I use another spread instead of Biscoff?

For the classic flavor profile, Biscoff spread is ideal, but other cookie butters can work similarly in the filling.

→ What's the best way to avoid cracks?

Allow the cheesecake to cool gradually with the oven door cracked open, then chill fully before slicing.

→ How should it be garnished for serving?

Top with whipped cream and sprinkle extra crushed Biscoff cookies for added texture and visual appeal.