Description
This creamy fluffy vanilla bean Biscoff cheesecake recipe is easy and packs in as much caramelly Biscoff cookie flavor as possible! A definite crowd-pleaser without having to make much effort and it bakes up in about 30-35 minutes without needing a water bath!. Plus, it freezes really well!
Ingredients
Biscoff cookie crust ingredients
- 1 package of Biscoff Cookies (250g)
- 5 tablespoons butter, melted (70g)
Biscoff cheesecake batter ingredients
- 16 ounces cream cheese, room temperature (453g)
- 3/4 cup granulated white or cane sugar (170g)
- 3 large eggs, room temperature (150g)
- 1/4 cup heavy cream (60g)
- 1 teaspoon pure vanilla extract (4.5g)
- 1/2 teaspoon vanilla bean powder* (2.5g)
- pinch of sea salt
- 2 tablespoon all-purpose flour (20g)
- 1/2 cup (3 1/2 ounces) Biscoff Cookie Spread (smooth or crunchy variety)(100g)
*If you don’t have vanilla bean powder, you may use 1 1/2 teaspoons of pure vanilla extract and omit the vanilla bean powder.
Instructions
- Preheat the oven to 325°F/170°C and prepare the baking pan. Butter an 8-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
- Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into a prepared springform pan or pie plate and press it down using the back of your hand or a jar to form a compact crust. Bake for 7-10 minutes until set.
- Prepare the cheesecake batter. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, vanilla, vanilla bean powder (if using), and salt until light and fluffy about 2 minutes. Add the eggs one at a time and blend just until incorporated (do not overmix). Stir in the cream and flour using a rubber spatula just until no traces of flour remain. Do not over-mix.
- Fill the springform cake pan + add the Biscoff Spread. Pour the cheesecake batter directly into the cake pan. Give it a gentle but firm “tap-tap” on the counter to remove any air bubbles. Dot the whole cheesecake base with small spoonfuls of Biscoff Cookie Spread. For a swirl effect, drag a toothpick through the Biscoff Spread in a circular swirly motion.
- Bake the cheesecake. Bake for 30-35 minutes, or until the cheesecake is set, but not browned. The middle should slightly bounce or jiggle and you should be able to lightly touch the tops without it sticking to your finger when the cheesecake is ready. Remove it from the oven to a wire rack and allow to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!
Notes
- Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter/base once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
- If you want an even more intense Biscoff flavor, add up to 7 ounces (1 cup) (200g) crunchy or smooth Biscoff spread to the cheesecake, but be sure to use a smaller 8-inch (20cm) springform pan if you do. See the blog for more ways to customize this Biscoff cheesecake.
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.
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- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
