Ingredients

2 cups Biscoff cookie crumbs

1/3 cup packed light or dark brown sugar

1/4 teaspoon kosher salt

8 tablespoons unsalted butter, melted

4 (8-ounce) blocks full-fat cream cheese, softened to room temperature

1 1/2 cups packed light or dark brown sugar

1 tablespoon vanilla bean paste

5 large eggs, at room temperature

1/2 cup heavy whipping cream

1/2 cup smooth Biscoff cookie butter spread, melted

1/3 cup Biscoff cookie crumbs (for topping)

Whole or broken Biscoff cookies, for garnish (optional)

Instructions

Step 1: Preheat the oven to 350°F and position a rack in the center. Lightly grease the bottom and sides of a 9-inch springform pan and wrap the bottom and sides with heavy-duty foil to prevent water seepage during the water bath. Set aside.

Step 2: In a large bowl, mix the cookie crumbs, brown sugar, salt, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a glass or your hands.

Step 3: Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.

Step 4: In a food processor, stand mixer with whisk attachment, or a large bowl with a handheld mixer, beat the cream cheese and brown sugar until super smooth, scraping down the sides as needed.

Step 5: Add the vanilla bean paste and continue to beat. Slowly add the eggs one at a time on low speed, mixing until just combined after each addition.

Step 6: Pour in the heavy cream and beat until just combined. Add the melted Biscoff cookie butter and gently fold it into the batter with a rubber spatula until fully incorporated.

Step 7: Pour the cheesecake filling over the cooled crust and smooth the top with an offset spatula.

Step 8: Place the springform pan inside a larger deep pan. Pour hot water into the larger pan until it reaches about 2 inches up the sides of the cheesecake pan to create a water bath. This helps prevent cracks.

Step 9: Bake the cheesecake for 1 hour and 10 minutes. When finished, turn off the oven but leave the cheesecake inside for at least 1 hour with the door closed to cool gradually.

Step 10: Remove the cheesecake from the oven and water bath. Carefully unwrap and discard the foil. Run a knife around the edge to loosen, then transfer to a cooling rack to cool completely.

Step 11: Cover the top loosely with foil and refrigerate overnight or at least 8–10 hours for best results.

Step 12: Remove the cheesecake from the springform pan and place on a serving platter. Pour the melted cookie butter over the top, spreading it evenly over the surface and edges for a lovely drip effect. Chill briefly to slightly harden the drizzle.

Step 13: Sprinkle the top with Biscoff cookie crumbs. For clean slices, warm a large knife under hot water, dry it, and slice the cheesecake into wedges.

Step 14: Garnish with whole or broken Biscoff cookies if desired and serve immediately. Enjoy!

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter.

Swap vanilla bean paste for vanilla extract if needed, though paste adds a richer flavor.

Double-wrap the springform pan with foil to ensure no water seeps in during the water bath.

Try adding a pinch of cinnamon to the crust mix for extra warmth.

If you want a more intense Biscoff flavor, fold in small Biscoff cookie pieces into the batter before baking.

FAQs

Can I use regular cream cheese instead of full-fat?

Full-fat cream cheese offers the best texture and creaminess. Using lower-fat versions may result in a less rich and slightly watery cheesecake.

Why is the water bath important?

The water bath helps regulate the baking temperature and adds moisture to the oven, preventing cracks and ensuring a smooth, creamy texture in the cheesecake.