Biscoff Cheesecake Recipe
User Reviews
4.4
10 reviews
Good
-
Prep Time
35 mins
-
Cook Time
2 hrs 20 mins
-
Additional Time
8 hrs 15 mins
-
Total Time
11 hrs 10 mins
-
Servings
8 slices
-
Calories
1091 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Biscoff Cheesecake Recipe
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Complete with a cookie crust, cookie butter filling, and cookie butter glaze, there's cookie flavor in every bite of this Biscoff cheesecake!
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Ingredients
For the Crust
- 8.8 ounces Biscoff cookies crushed into a fine crumb (1 package)
- ½ cup butter melted (1 stick, salted
For the Filling
- 16 ounces cream cheese room temperature (2 bricks)
- 1 cup yogurt room temperature, plain, Greek
- ⅔ cup Biscoff cookie butter
- ⅓ cup granulated sugar
- 2 egg room temperature, large
- 1 teaspoon vanilla extract pure
For the Topping
- 14 ounces Biscoff cookie butter (1 container)
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract pure
- 10 Biscoff cookies crumbled
Instructions
- Preheat oven to 300°F. Bring 4 cups of water to a boil in a pot while you make the cheesecake.
- Make the crust: Stir the crushed cookies and butter together then press it into a 9-inch springform pan. Freeze until the filling is ready.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes. Add the yogurt, cookie butter, sugar, eggs, and vanilla and mix again until completely incorporated.
- Remove the springform pan from the freezer and wrap the outside in aluminum foil.
- Pour the filling onto the crust and spread it out evenly.
- Place the pan into a larger roasting pan and pour the boiling water around the pan.
- Bake for 65-80 minutes, or until the center jiggles only slightly but it isn’t watery in the center.
- Turn off the oven and let the cheesecake set in the closed oven for 1 hour to prevent cracking.
- Remove the pan from the oven and take the cheesecake pan out of the roasting pan.
- Use a knife to go around the edges of the cheesecake to loosen it.
- Let it cool completely at room temperature for about 2 hours, then refrigerate for at least 8 hours or overnight.
- Release the springform side from the pan, remove it from the cheesecake base and place the cheesecake on a cake stand on a baking sheet with sides to catch the cookie butter when it falls.
- Scoop the cookie butter into a microwave-safe bowl and microwave for 1½ minutes, stirring every 30 seconds to ensure that it’s evenly melted.
- Pour the cookie butter over the cheesecake evenly and let it drip down the sides then smooth out any parts that need it.
- Let it set up in the fridge for about 15 minutes while you make the topping.
- Whip the heavy cream and vanilla until stiff peaks form.
- Fold in the powdered sugar and add it to a piping bag fitted with a piping tip (I used a Wilton 2D piping tip) then pipe whatever design that you prefer onto the cheesecake.
- Sprinkle on the crumbled cookies then slice and serve.
Notes
- Storage: Store Biscoff cheesecake without the whipped topping, covered completely, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
1slice
Calories
1091kcal
(55%)
Carbohydrates
86g
(29%)
Protein
15g
(30%)
Fat
77g
(118%)
Saturated Fat
35g
(175%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
164mg
(55%)
Sodium
458mg
(19%)
Potassium
191mg
(4%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
1614IU
(32%)
Vitamin C
1mg
(1%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1091 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1091kcal | 55% |
| Carbohydrates | 86g | 29% |
| Protein | 15g | 30% |
| Fat | 77g | 118% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 458mg | 19% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 1614IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
10 reviews
Good
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