Description
A rich and creamy Biscoff Cheesecake with a crunchy biscuit base, smooth caramel spiced filling, and a glossy Biscoff topping that melts in your mouth.
Ingredients
Scale
- 250 g Biscoff biscuits
- 120 g unsalted butter, melted
- 600 g full fat cream cheese
- 240 ml heavy cream
- 100 g powdered sugar
- 300 g Biscoff spread
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 160°C and line the base of a springform pan with parchment paper.
- Crush the Biscoff biscuits into fine crumbs and mix with the melted butter until fully combined.
- Press the biscuit mixture firmly into the bottom of the pan to form an even crust, then refrigerate for 15 minutes.
- Beat the cream cheese in a large bowl until smooth, then add powdered sugar and vanilla extract and mix well.
- Pour in the heavy cream and 200 g of the Biscoff spread, mixing until the filling is silky and uniform.
- Spread the cheesecake filling evenly over the chilled crust.
- Bake for 45 minutes until the edges are set and the center is slightly wobbly.
- Allow the cheesecake to cool completely at room temperature.
- Gently warm the remaining Biscoff spread and pour it over the top of the cheesecake.
- Chill for at least 4 hours before slicing and serving.
Notes
- Use room temperature cream cheese for a smooth filling.
- Chill overnight for the best texture and flavor.
- Warm the Biscoff spread slightly to make it easier to pour.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: biscoff cheesecake, lotus biscoff dessert, creamy cheesecake recipe, baked cheesecake, caramel cheesecake