Description
Rich and creamy Biscoff marble cheesecake with a buttery cookie crust, featuring swirls of Biscoff spread and a velvety vanilla cheesecake filling.
Ingredients
- 2 cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/8 teaspoon fine salt
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- 1/2 cup Biscoff spread, gently warmed
- 2 tablespoons heavy cream (for swirl)
- Optional topping: 1/4 cup crushed Biscoff cookies, 2 tablespoons melted Biscoff spread for drizzling
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap with foil if using a water bath.
- Combine Biscoff cookie crumbs, melted butter, sugar, and salt; press into the pan for crust. Bake 10 minutes and let cool.
- Beat cream cheese until smooth. Add sugar, flour, and salt. Mix in eggs one at a time. Stir in sour cream, heavy cream, and vanilla extract until smooth.
- Pour filling over cooled crust and smooth top.
- Mix warmed Biscoff spread with 2 tablespoons heavy cream. Drop dollops over cheesecake and swirl with skewer or knife.
- Place cheesecake in larger pan with hot water halfway up sides if using water bath. Bake 55–65 minutes until edges are set and center slightly wobbly.
- Let rest in oven 1 hour, then cool completely at room temperature. Refrigerate at least 6 hours or overnight.
- Before serving, drizzle with extra Biscoff spread and sprinkle with crushed cookies if desired.
Notes
- Optional: add brown sugar to crust for deeper caramel flavor or fold some Biscoff spread into cheesecake batter.
- Top with whipped cream or melted chocolate for variation.
- Freeze individual slices or whole cheesecake for up to 2 months.
- Best served chilled; let sit at room temperature 15–20 minutes for softer texture.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking with water bath
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
