Buckle up, buttercups, because we’re about to dive into the world of the most indulgent, creamy, and downright delicious Triple Biscoff Cheesecake you’ve ever laid eyes on. This isn’t just any cheesecake; it’s a three-layered masterpiece that combines the crunchy, spiced goodness of Biscoff cookies with the smooth, rich texture of cheesecake. Perfect for any occasion, or, let’s be honest, just because.
Why This Recipe Works
- The combination of Biscoff cookies in the crust, filling, and topping creates a harmonious flavor profile that’s irresistibly spiced and sweet.
- Using a water bath method ensures the cheesecake cooks evenly, preventing cracks for that picture-perfect finish.
- The addition of sour cream in the filling adds a slight tanginess that balances the sweetness of the Biscoff spread.
- Chilling the cheesecake overnight allows the flavors to meld together beautifully, making it even more delicious the next day.
- The decorative Biscoff cookie crumbs and whole cookies on top add texture and make it a showstopper dessert.
Ingredients
- 2 cups Biscoff cookie crumbs (about 24 cookies)
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup Biscoff spread, divided
- Whipped cream and extra Biscoff cookies for garnish
Equipment Needed
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by preheating your oven to 325°F. In a food processor, pulse the Biscoff cookies into fine crumbs. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling. Tip: For an extra crunch, you can add a tablespoon of sugar to the crust mixture.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in 1/2 cup of Biscoff spread until just combined. Pour the filling over the cooled crust.
Bake the Cheesecake
Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Tip: This gradual cooling helps prevent cracks.
Add the Biscoff Topping
Once the cheesecake has cooled, warm the remaining 1/2 cup of Biscoff spread in the microwave for about 30 seconds until it’s pourable. Spread it evenly over the top of the cheesecake. Chill in the refrigerator for at least 4 hours, preferably overnight.
Garnish and Serve
Before serving, garnish the cheesecake with whipped cream and whole Biscoff cookies. Use a knife dipped in hot water to slice clean pieces. Tip: For an extra touch, drizzle each slice with additional Biscoff spread.
Tips and Tricks
To ensure your Triple Biscoff Cheesecake turns out perfectly every time, here are some advanced tips: Make sure all your ingredients are at room temperature before starting; this helps them blend more smoothly. When wrapping the springform pan in foil, use two layers to ensure no water gets in. For a smoother topping, you can strain the warmed Biscoff spread through a fine mesh sieve to remove any lumps. If you’re short on time, you can speed up the chilling process by placing the cheesecake in the freezer for 2 hours, then transferring it to the fridge. Lastly, for a more intense Biscoff flavor, you can add a teaspoon of cinnamon to the cheesecake filling.
Recipe Variations
- Chocolate Biscoff Cheesecake: Add 1/2 cup of melted chocolate to the filling for a chocolatey twist.
- Biscoff Cheesecake Bars: Press the crust into a 9×13 inch pan and bake as directed, then cut into bars for easy serving.
- Mini Biscoff Cheesecakes: Use a muffin tin to make individual cheesecakes, baking for about 20 minutes.
- Vegan Biscoff Cheesecake: Substitute the cream cheese, sour cream, and eggs with vegan alternatives and use vegan Biscoff cookies.
- Biscoff Pumpkin Cheesecake: Add 1/2 cup of pumpkin puree and a teaspoon of pumpkin spice to the filling for a fall-inspired version.
Frequently Asked Questions
Can I use a different type of cookie for the crust?
Absolutely! While Biscoff cookies give this cheesecake its signature flavor, you can substitute them with graham crackers or any other crunchy cookie you prefer. Just keep in mind that the flavor profile will change accordingly.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle to it. It will continue to set as it cools. Overbaking can lead to cracks, so it’s better to err on the side of underbaking.
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually tastes better the next day as the flavors have more time to meld. You can make it up to 3 days in advance and store it covered in the refrigerator.
Why did my cheesecake crack?
Cheesecakes can crack due to overbaking, rapid temperature changes, or overmixing the batter. Using a water bath and allowing the cheesecake to cool gradually in the oven can help prevent this.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.
Summary
This Triple Biscoff Cheesecake is a showstopping dessert that combines the beloved flavors of Biscoff cookies in every layer. With a crunchy crust, creamy filling, and a luscious Biscoff topping, it’s a dessert that’s sure to impress. Follow our tips and tricks for the perfect cheesecake every time.
