A rich, velvety baked cheesecake featuring a speculoos cookie crust, a creamy cheesecake filling, and a glossy warmed cookie butter drizzle topped with crunchy crushed biscuits.
Yield: 10–12 slices
Prep time: 25 minutes | Bake time: 60 minutes | Chill time: 6 hours (or overnight)
Ingredients
Biscoff Crust:
250g (approx. 30) Biscoff / speculoos biscuits, finely crushed
6 tbsp (85g) unsalted butter, melted
Cheesecake Filling:
32 oz (900g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
1/2 cup (130g) smooth Biscoff cookie butter spread
1/2 cup (120g) sour cream, room temperature
1 tsp vanilla extract
4 large eggs, room temperature
Topping:
1/2 cup (130g) smooth Biscoff cookie butter spread, warmed
3–4 Biscoff biscuits, crushed into coarse crumbs
Instructions
1. Prep & Crust: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. Mix the finely crushed Biscoff crumbs with melted butter until coated. Press firmly into an even layer on the bottom of the pan. Bake for 10 minutes, then set aside to cool.
2. Make the Batter: In a large bowl, beat room-temperature cream cheese and sugar on medium-low speed until completely smooth. Mix in the sour cream, vanilla extract, and 1/2 cup smooth Biscoff spread until fully combined.
3. Add Eggs: Add eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix to avoid trapping air bubbles.
4. Bake: Pour the filling onto the cooled crust. Wrap the outside bottom of the springform pan securely with heavy-duty foil and place it inside a large roasting pan. Fill the outer pan with hot water halfway up the sides of the springform pan (water bath). Bake at 325°F for 55–65 minutes until the edges are set but the center slightly wobbles.
5. Cool & Chill: Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for 1 hour. Remove, let cool completely at room temperature, then chill in the refrigerator for at least 6 hours or overnight.
6. Top & Serve: Warm the remaining 1/2 cup Biscoff spread in the microwave for 15–20 seconds until pourable. Pour evenly over the chilled cheesecake and sprinkle crushed Biscoff crumbs over the top before slicing.
Approximate Macros (Per Slice – 1/12th)
Calories: 540 kcal
Protein: 8g
Carbs: 46g (Sugar: 32g)
Fat: 36g