This delicious Baked Biscoff Cheesecake is ideal for special occasions or when craving a treat! With Biscoff in every layer, you’ll enjoy the rich, caramelized spice flavor of traditional Speculoos Cookies combined with the creamy texture of a classic Baked Cheesecake.
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WHY YOU WILL LOVE THIS RECIPE
This recipe embodies the comforting spiced, caramelized flavors and the characteristic crunch of Speculoos/Biscoff Cookies.
Featuring a crunchy Biscoff cookie crust, a creamy cheesecake batter made with Biscoff spread, and a thick topping of Biscoff spread and crushed cookies, this cheesecake is truly decadent. It’s a must-try for any Speculoos lover like me.
INGREDIENTS
This Biscoff cheesecake recipe uses only 7 ingredients, with some used in multiple layers of the cake:
- For the Speculoos/Biscoff Cookies, I recommend using about 25 cookies or measuring them by weight. Make sure they’re unsalted and melted.
- For the cream cheese, use the regular block type, not the spreadable kind, and make sure it’s full-fat and at room temperature.
- Instead of sour cream, I use Greek yogurt for a lighter texture in the cheesecake. You can use sour cream or natural yogurt if you prefer.
- Use caster sugar, as the Biscoff spread is already sweet.
- For the eggs, use medium-sized ones at room temperature.
- Speculoos spread, also known as Lotus Biscoff or cookie butter spread, is used both in the batter and as a topping.
- You can also add a bit of vanilla extract to the cheesecake mixture if you like.
RECIPE FAQS
Are Speculoos and Biscoff Cookies the same? Yes, they’re pretty much the same. Biscoff is just the name Lotus, a Belgian company, gave to Speculoos Cookies when they started selling them outside of Europe. The original name is Speculoos or Speculaas, and Biscoff is just what Lotus calls them.
What are Biscoff made of and what flavor do they have? Biscoff Cookies, also known as Speculoos or Speculaas Cookies, are made with a special type of caramelized dark brown sugar from beets (“vergeoise brune”) and a mix of spices that can vary depending on where they’re made. Usually, they include Cinnamon, Nutmeg, Cloves, Ginger, and/or Cardamom. People often say Speculoos Cookies taste a bit like gingerbread, but they have a richer caramelized flavor and are more intensely spiced.
Is Biscoff spread the same as Biscoff Cookie Butter or Speculoos Spread? Yes, pretty much. It’s about the difference between the traditional Belgian/Dutch name (Speculoos/Speculaas Spread) and the branded or international names. But they all refer to a similar type of spiced spread made from crushed Speculoos cookies. Biscoff Spread is what Lotus calls it, Cookie Butter is what other international/American brands often use, and Speculoos Spread is the name used in most parts of Europe.
Storing & Freezing:
- This Speculoos Cheesecake stays good in the fridge for up to 3 days. Just cover it with wrap or foil to keep it from picking up any fridge odors.
Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!
Blueberry Cheesecake Crumb Cake
Carrot Cake Cheesecake
Chocolate Cheesecake
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