Biscoff Cheesecake – Need We Say More?
Oh my! I took one look at this drippy, oozy, luscious drizzle of Creamy Biscoff Ice Cream Topping on this cheesecake and I knew I had to bring this recipe to you. Katrina Bahl wrote a love story, I mean cookbook, to this cult ingredient. She discovered it when she was looking for an alternative to peanut butter for her son who is allergic. Here she uses both the Biscoff Spread and the Biscoff Cookies for a decadent dessert and with the optional topping it is way over the top – in an amazing, have-to-have-it-right-now sort of way. The cookies and the spread have a caramelized butter cookie flavor, enhanced with brown sugar and cinnamon. Katrina has also shared her Biscoff-Stuffed Snickerdoodles with us.
Excerpted with permission. The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More
This cheesecake is a showstopper. It’s a fluffy, thick cheesecake baked on a Biscoff cookie crust, topped with a thick layer of creamy Biscoff Truffle Mousse. You may even want to drizzle some Creamy Biscoff Ice Cream Topping on top! I originally developed this recipe for our tenth wedding anniversary. Sometimes I can’t believe that I get to spend every day with my best friend, but it’s true! We laugh every day and enjoy spending time together even after all these years. Believe me when I say I count my blessings! I don’t know what he sees in me; maybe he just keeps me around for the cheesecake.
- 2 cups crushed Biscoff cookies (32 cookies)
- ¼ cup butter, melted
- 1 ¼ cup granulated sugar
- 4 (8 oz) sticks of cream cheese, softened
- 4 eggs
- ¾ cup heavy cream
- 1 tablespoon vanilla extract
- 8 oz cream cheese, softened
- ⅔ cup Creamy Biscoff Spread
- 1 tablespoon milk
- 2 cups powdered sugar
- 16 oz nondairy whipped topping (2 small tubs)
- FOR THE CRUST: Preheat oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan in heavy-duty foil. Spray the foil with nonstick cooking spray.
- Mix together crushed Biscoff cookies and melted butter and press into the bottom of your pan and up the sides. Bake for 7 minutes and cool on a wire rack.
- FOR THE CHEESECAKE: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the sugar and cream cheese and mix until smooth, about 3 minutes. Add eggs, one at a time, making sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until creamy and smooth.
- Pour batter into prepared crust. Place pan into a larger 10 x 10-inch pan and pour hot water into the larger pan until it reaches halfway up the side of the cheesecake pan. This water bath will keep the cheesecake from drying out and cracking while baking.
- Bake 50–55 minutes until the edges appear to be set. The center will still have a little bit of a jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
- After 1 hour has passed, remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for at least 5 hours or overnight.
- FOR THE BISCOFF TRUFFLE MOUSSE: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, combine the cream cheese, Biscoff Spread, and milk until smooth, about 2 minutes.
- Add powdered sugar ½ cup at a time until fully incorporated. Fold in nondairy whipped topping.
- Spoon mousse over the cheesecake and level off. Reserve about 1 cup of mousse if you would like to pipe a decorative edge around the top.
- Chill at least 2 more hours until the mousse is set. Release from the springform pan, slice, and serve.
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