Merry Christmas! I hope you and yours have a blessed and joyful holiday and New Year!
I’m so sorry I didn’t get you this recipe earlier; I wanted it to be PERFECT. And boy, oh boy, I think it is. But the good thing is that it’s amazing for ANY occasion: When would you not want a slice of lush, creamy cheesecake with a cookie crumble crust, the warm, caramelly flavor of Biscoff and espresso, and rich dark chocolate…
The idea for this cheesecake was born from (1) our family’s tradition of ordering and consuming copious amounts of Biscoff cookies at Christmas; (2) my undying love of cheesecake; (3) the episode of Full House when Joey is obsessed with Vanilla Weasels, and Stephanie and DJ eat the last piece of “cookie crumble cheesecake” made with Vanilla Weasels at the fancy restaurant (Anyone else remember that?!?); and (4) chocolate, because duh.
The crust is made from Biscoff cookies, and Biscoff cookie butter adds flavor and richness to the sweet filling, with extra depth from a hint of espresso. The texture is dense but slightly airy, and unbelievably creamy and silky. A rich dark chocolate ganache complements the flavors and brings the whole thing home. The result? INSANE deliciousness in every single bite.
While cheesecakes may seem intimidating, this is actually very simple to make! I would recommend a springform pan for presentation purposes. But if you don’t have one, a cheesecake-pie is also an option! You would just reduce the filling depending on the size/depth of the pie pan, and reduce cooking time by a couple minutes if making a thinner version.
I just got this Kaiser 8″ springform pan and LOVE it. It’s a perfect size for our family (I never need massive desserts), releases beautifully, and even reduces cooking times. It also says a water bath isn’t necessary when using it, but I think it’s a good idea to make one anyway for the most even cooking and least likelihood of cracks. (Although, with this recipe, cracks aren’t the end of the world because we’re going to cover the cheesecake with chocolate…You can always count on chocolate to save the day.)
The 2-ingredient chocolate ganache is SUPER simple: Just heat a little heavy cream in a measuring cup, add some good quality dark chocolate, wait for it to melt, then stir until you get smooth, thick chocolatey magic. When it cools, the ganache becomes firm but still rich and silky. It’s perfect for so many different purposes! Layer in desserts, cool and pipe onto cakes, use as a dip for anything sweet or salty…
Finish with more Biscoff goodness and serve! It won’t last long.
Biscoff Cookie Crumble Cheesecake
Velvety rich yet light cheesecake with a cookie crumble crust, the warm flavor of Biscoff, a hint of espresso, and rich dark chocolate ganache. Perfect for the holidays!
Notes
**This time will vary depending on your springform pan and oven. My Kaiser pan cooks things rather quickly (about 35 minutes for this recipe). If using a larger pan (so thinner cheesecake), the time may be even shorter.
***This makes just enough ganache to cover the top of an 8” cheesecake. For a thicker layer or for leftover ganache (great for piping onto any baked treats!), double or triple the cream and chocolate.
Cheesecake instructions adapted from The Kitchn.
Ingredients
- For the crust:
- 30 Biscoff cookies
- 3 Tbsp melted butter
- For the cheesecake:
- 16 oz full-fat block cream cheese
- 1/2 cup granulated sugar
- 6 Tbsp creamy Biscoff cookie butter
- 1/2 cup full-fat sour cream
- 1 tsp espresso powder
- 1 tsp vanilla extract
- 2 eggs
- For the topping:
- 1 oz dark chocolate, chopped***
- 1.5 Tbsp heavy whipping cream***
- 2 tsp creamy Biscoff cookie butter
Instructions
- Preheat oven to 350º. Wrap the base of an 8" springform pan in aluminum foil so that no water can leak in, at least halfway up the sides. Lightly grease the bottom and sides with butter or coconut oil.
- Crush Biscoff cookies in a food processor, or in a plastic baggy with a rolling pin, into fine crumbs. Mix in butter until thoroughly combined, until it just holds together. Pour the mixture into the springform pan, and press down evenly. Bake at 350º for 7 minutes. Remove from oven and cool completely.
- Meanwhile, combine cream cheese, sugar, and cookie butter in a large mixing bowl. With a hand mixer or standing mixer, beat on medium-low until creamy; scrape down the sides with a spatula. Then add sour cream, espresso, and vanilla; beat until incorporated, scraping down sides again. Finally, mix in eggs one at a time, until combined. Stir once by hand to ensure everything is incorporated (especially at the bottom).
- When the crust and pan are completely cool, pour cheesecake batter over the crust and smooth out with a knife or spatula.
- Make a water bath. Carefully set springform pan inside a roasting pan (or anything large enough to hold it). Bring some water to a light boil and pour into roasting pan, ensuring it does not go above the aluminum foil.
- Reduce oven heat to 325º. Transfer cheesecake in water bath to the oven. Bake 35-45 minutes.** The edges should be puffed up, and the center should still be jiggly.
- Turn oven off, crack the door, and let cheesecake sit in oven for 30 minutes.
- Remove cheesecake from oven, and remove from water bath. Run a thin knife around the sides to prevent sticking as it cools. Finish cooling on a wire rack. When cool, cover and refrigerate several hours. (Make sure it has chilled before removing sides of springform pan or adding toppings.)
- When ready to top, make the ganache.*** Add cream to a tall measuring cup and microwave 15-20 seconds, or just until boiling. Add chopped chocolate and let it sit about 5 minutes, until chocolate melts. Stir until smooth.
- Remove sides of springform pan, and spread ganache over top of cheesecake while the ganache is still slightly warm. (It will firm up when chilled.) Melt cookie butter (about 10 seconds in microwave). and drizzle over cheesecake. Finish topping as desired with additional Biscoff cookies. Serve with whipped cream, if desired.
Delicious! The flavors go together perfectly!!!