Biscoff Cheesecake – Bakery Style (9×2” Thick)
Rich, creamy, and perfectly spiced with that signature Biscoff flavor. Ideal for bakery sales, this cheesecake delivers a luxurious 2–2½-inch height in a 9-inch springform pan.
Servings: 10 slices
Ingredients
Crust:
- 2 cups crushed Biscoff cookies
- ½ cup unsalted butter melted
- Pinch of salt
Filling:
- 4 8 oz blocks cream cheese (2 lbs), softened
- 1¼ cups granulated sugar
- ⅔ cup sour cream
- ¾ cup Biscoff spread
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 4 large eggs room temperature
Topping:
- ½ cup Biscoff spread gently warmed
- 4 crushed Biscoff cookies for garnish
Instructions
- Instructions
- Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan (2” deep). Wrap the outside with foil for a water bath.
- Mix crushed cookies, melted butter, and salt. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
- Beat cream cheese until smooth. Add sugar and mix well. Blend in sour cream, vanilla, flour, and Biscoff spread. Add eggs one at a time, mixing just until combined.
- Pour filling over crust. Place springform in a larger roasting pan and fill halfway with hot water. Bake 1 hour 15–20 minutes until the center is just slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove and cool completely at room temperature.
- Refrigerate at least 6 hours or overnight for best texture.
- Warm the Biscoff spread until pourable. Spread over chilled cheesecake and garnish with crushed cookies before serving.
Video
Notes
Pro Tips• This recipe yields a thick, 2–2½-inch cheesecake—ideal for bakery sales.
• Cool gradually to avoid cracks and maintain that smooth, glossy finish.
• Display under a clear cake dome for a premium bakery look.
• Each cake serves 10–12 generous slices.