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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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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:
  1. Mix crushed Biscoff biscuits and melted butter. Press into lined 9 inch pan. Bake at 180C (350F) for 10 minutes. Cool.
For the Filling:
  1. 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.
  2. 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.
  3. 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.
  4. Cool completely then refrigerate overnight. Top with melted Biscoff spread and crushed Biscoff biscuits. Chill 15 minutes, slice and enjoy!