Nelli

This Biscoff Cheesecake is silky smooth, rich, creamy, and packed with that irresistible caramelized Biscoff flavor. I love to do a water bath baking method as that ensures a perfectly even texture with no cracks on top.

Not only does this cheesecake look stunning, it is incredible easy to make. With white melted chocolate and that crunchy Biscoff base this cheesecake feels luxurious, and tastes absolutely unforgettable.

Why Use a Water Bath?

It helps bake the cheesecake evenly
Prevents cracks on the surface
Keeps the texture ultra creamy and smooth
Avoids overbaking

Ingredients You’ll Need:

Curst:

250g Biscoff biscuits, crushed
70g unsalted butter, melted

Filling:

600g cream cheese – full fat, room temperature
100g sugar
200g sour cream – full fat
200g white chocolate, melted
200g Biscoff spread
3 eggs, large room temperature
15g cornstarch/cornflour
1/4 tsp salt
1 tsp vanilla extract

Toppings:

200g Biscoff spread, melted
50g Biscoff biscuits, crushed

Instructions for the Crust:

Mix crushed Biscoff biscuits and melted butter. Press into lined 9 inch pan. Bake at 180C (350F) for 10 minutes. Cool.

Filling:

Beat room temperature cream cheese until smooth. Mix in sugar, sour cream, melted white chocolate, Biscoff spread, vanilla extract, salt, and cornstarch. Add eggs one at a time.

Bake:

Wrap aluminum foil around springform pan and place it into a larger baking pan. Pour filling over cooled crust. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
Transfer to a preheated oven and bake at 160C (320F) for 1 hour. Do not open the oven during baking. After 1 hour, turn off the oven and leave the cheesecake inside for another 1 hour, with the oven door closed. Do not open the oven.

Chill:

Cool completely then refrigerate overnight. Top with melted Biscoff spread and crushed Biscoff biscuits. Chill 15 minutes, slice and enjoy!

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Creamy Baked Biscoff Cheesecake

This Biscoff Cheesecake is silky smooth, rich, creamy, and packed with that irresistible caramelized Biscoff flavor. I love to do a water bath baking method as that ensures a perfectly even texture with no cracks on top.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 12 Slices

Course: Cakes, Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method

Ingredients

For the Crust:

250 g Biscoff biscuits, crushed
70 g Unsalted butter, melted

For the Filling:

600 g Cream cheese, full-fat room temperature
100 g Sugar
200 g Sour cream, full-fat
200 g White chocolate, melted
200 g Biscoff spread
3 large Eggs, room temperature
15 g Cornstarch/cornflour
1/4 tsp Salt
1 tsp Vanilla extract

For the Toppings:

200 g Biscoff spread, melted
50 g Biscoff biscuits, crushed

Equipment

1 9 inch springform pan

Method

For the Crust:

Mix crushed Biscoff biscuits and melted butter. Press into lined 9 inch pan. Bake at 180C (350F) for 10 minutes. Cool.

For the Filling:

Beat room temperature cream cheese until smooth. Mix in sugar, sour cream, melted white chocolate, Biscoff spread, vanilla extract, salt, and cornstarch. Add eggs one at a time.
Wrap aluminum foil around springform pan and place it into a larger baking pan. Pour filling over cooled crust. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
Transfer to a preheated oven and bake at 160C (320F) for 1 hour. Do not open the oven during baking. After 1 hour, turn off the oven and leave the cheesecake inside for another 1 hour, with the oven door closed. Do not open the oven.
Cool completely then refrigerate overnight. Top with melted Biscoff spread and crushed Biscoff biscuits. Chill 15 minutes, slice and enjoy!

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Creamy Baked Biscoff Cheesecake

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