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Biscoff Cheesecake Ultimate Guide

Indulge in the delightful simplicity of an easy Biscoff cheesecake. This recipe ensures a heavenly treat without the fuss. Let’s dive into the joy of creating this scrumptious dessert.

  • Total Time: 5 hours (including chilling time)
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups Biscoff cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 3 packages (24 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup Biscoff spread

Instructions

  1. Prepare the Crust:
    • In a bowl, combine Biscoff cookie crumbs and melted butter.
    • Press the mixture into the base of a springform pan to create the crust.
    • Place it in the refrigerator to set while you prepare the filling.
  2. Preheat the Oven:
    • Preheat your oven to 325°F (160°C).
  3. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth.
    • Add sugar and vanilla extract, continuing to beat until well combined.
    • Incorporate the eggs one at a time, ensuring each is fully blended.
    • Finally, mix in the Biscoff spread until the filling is creamy and uniform.
  4. Assemble and Bake:
    • Pour the cheesecake filling over the prepared Biscoff crust in the springform pan.
    • Smooth the top with a spatula to create an even surface.
    • Bake in the preheated oven for about 50-60 minutes, or until the edges are set, and the center has a slight jiggle.
  5. Chill and Serve:
    • Allow the cheesecake to cool in the oven with the door ajar for an hour.
    • Refrigerate for at least 4 hours or, preferably, overnight to set.
    • Once chilled, remove from the springform pan, slice, and savor the easy Biscoff cheesecake delight.

Notes

  1. Cookie Crumbs Consistency: Ensure that the Biscoff cookie crumbs for the crust have a fine consistency. You can use a food processor for a smoother texture.
  2. Even Crust Distribution: Press the crust mixture firmly and evenly into the springform pan to create a stable and cohesive base for the cheesecake.
  3. Softened Cream Cheese: Allow the cream cheese to soften at room temperature for optimal smoothness in the filling. This ensures a lump-free and creamy texture.
  4. Gradual Sugar Addition: Add granulated sugar gradually while beating the cream cheese to allow for even incorporation and avoid graininess in the filling.
  5. Gentle Egg Incorporation: Add the eggs one at a time and avoid overmixing. This ensures a silky texture in the cheesecake and prevents cracking during baking.
  6. Biscoff Spread Integration: Ensure the Biscoff spread is well mixed into the filling for a consistent flavor profile. Warm the spread slightly if needed for easier blending.
  7. Oven Temperature Accuracy: Confirm the accuracy of your oven temperature for even baking. An oven thermometer can help achieve the desired results.
  8. Cooling Process: Allow the cheesecake to cool gradually. Cooling in the turned-off oven with the door ajar prevents cracks due to sudden temperature changes.
  9. Refrigeration Duration: For the best results, refrigerate the cheesecake for at least 4 hours or, ideally, overnight. This enhances the flavor and texture.
  10. Springform Pan Release: Before removing the sides of the springform pan, run a knife around the edge to release any sticking areas and ensure a clean presentation.
  11. Optional Garnishes: Consider topping the cheesecake with additional Biscoff cookie crumbs, whipped cream, or a drizzle of Biscoff spread for added visual appeal and flavor.
  12. Personalization: Feel free to get creative with variations. Add chocolate chips to the filling or experiment with different crust textures for a personalized touch.
  13. Storage: Store any leftover cheesecake covered in the refrigerator for up to 4-5 days for continued freshness.

Enjoy the delightful simplicity of this easy Biscoff cheesecake and feel free to make it your own with these helpful notes!

  • Author: Clara Bourdin
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking (Cheesecake)
  • Cuisine: Fusion (Incorporating Biscoff, a European spiced cookie, into a classic American cheesecake)
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 350 calories per serving (calculated based on average values and specific ingredients used)
  • Sugar: Approximately 25 grams per serving (amount may vary based on specific recipe and modifications)
  • Sodium: Approximately 300 milligrams per serving (estimated and subject to change based on the ingredients and brands used)
  • Fat: Approximately 24 grams per serving (estimated based on the recipe and specific ingredients used).
  • Saturated Fat: Approximately 12 grams per serving (estimated and subject to variation based on the ingredients and brands used).
  • Unsaturated Fat: Primarily from vegetable oils in Biscoff spread and butter used in the recipe.
  • Trans Fat: Minimal to none, as the recipe focuses on using natural ingredients like butter and Biscoff spread, which typically contain negligible trans fat. Always check specific product labels for accurate information.
  • Carbohydrates: Approximately 30 grams per serving (estimated based on the recipe and specific ingredients used).
  • Fiber: Approximately 1 gram per serving (estimated and subject to variation based on the ingredients and brands used).
  • Protein: Approximately 5 grams per serving (calculated based on the recipe and specific ingredients used).
  • Cholesterol: Approximately 70 milligrams per serving (estimated and subject to change based on the ingredients and brands used).

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