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A slice of creamy biscoff white chocolate cheesecake sits on a white plate, topped with whipped cream and caramel drizzle, with some crumbs and silver forks nearby. You can see the rest of the cheesecake looking all blurry in the background.

Dreamy Biscoff Cheesecake with White Chocolate

Author: Madison Reid
Total Time: 9 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Rest/Chill Time: 8 hours
Servings: 24 servings
Your guests are gonna love this Biscoff white chocolate cheesecake with it's super creamy, perfectly sweet, and full of that cozy cookie butter goodness.

Ingredients

Crust

  • 8.8 ounces Biscoff cookies
  • 1/4 cup melted butter

White Chocolate Ganache

  • 2 cups white chocolate chips
  • 1/2 cup heavy cream

Cheesecake

  • 32 ounces cream cheese
  • 1 1/2 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 14 ounce Biscoff butter

Instructions

White Chocolate Ganache

  • Place the 2 cups of white chocolate chips in a medium-size microwave-safe bowl. Pour the 1/2 cup of heavy whipping cream on top. Microwave for 30 seconds. Stir and repeat until the chocolate is melted. Set aside.

Crust

  • Preheat the oven to 350 degrees F
  • In a food processor, pulse Biscoff cookies into a fine crumb. Add 1/4 cup melted butter. The mixture should resemble wet sand.
  • Press the crumb mixture into a 9-inch springform pan sprayed with non-stick spray and the outer edge wrapped in aluminum foil (to prevent water from seeping in from the water bath).
  • Place in the preheated oven and bake the crust for 10 minutes. Remove and let cool. Leave the oven on for the cheesecake.

Cheesecake

  • In a stand mixer with the paddle attachment, add 32 ounces room temperature cream cheese and the white chocolate ganache, and beat until softened.
  • And 1 cup of heavy whipping cream and 1/2 cup of sour cream, beat again until softened. Scraping down the sides of the bowl to fully mix.
  • Add the 1 1/2 cup granulated sugar, 4 eggs, and 1 teaspoon of vanilla. Fold in until thoroughly combined. You do not want to beat the mixture when the eggs and sugar are added or it will create too much air.
  • Pour the smooth cheesecake batter onto the baked crust in the prepared springform pan.
  • Melt the 14 ounces of Biscoff butter and spoon it over the top of the cheesecake batter. Using a knife, cut it in and create a swirl all over the cheesecake, all the way to the bottom.
  • Create a water bath by using a larger cake pan or a roasting pan and filling it with 1 inch of water. Place the water bath into the oven and carefully place the unbaked cheesecake in the middle of the water (that is why we wrap the outside of the springform pan in foil).
  • Bake for 60 minutes or until the cheesecake internal temperature reaches 150 degrees F.
  • Once the cheesecake is done baking, turn the oven off, open the door ajar and let the cheesecake slowly cool down with the oven for 1 hour.
  • After 1 hour, remove the cheesecake from the oven, let sit for at least 30 minutes at room temperature.
  • Wrap in plastic wrap and chill in the fridge for at least 8 hours to fully set.
  • Serve with fresh whipping cream and extra melted Biscoff butter as a drizzle.

Video

Nutrition

Calories: 506kcal Carbohydrates: 38g Protein: 6g Fat: 37g Saturated Fat: 18g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 92mg Sodium: 163mg Potassium: 121mg Fiber: 0.03g Sugar: 32g Vitamin A: 844IU Vitamin C: 0.2mg Calcium: 84mg Iron: 0.2mg
Course: Dessert