This triple-layered dessert stacks a fudgy brownie base, a creamy cheesecake center, and a glossy Biscoff topping for the ultimate treat. It’s indulgent without being fussy, and every bite brings a contrast of textures that just works. If you love Biscoff, chocolate, and cheesecake, this recipe brings them together in a way that feels special but achievable.

Great for birthdays, dinner parties, or that “wow” moment when you slice into it.

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Why This Recipe Works

Close-up detail and process: A 9-inch springform pan on a cooling rack with the freshly baked browni

Layer contrast: Dense brownie provides structure, the cheesecake adds silkiness, and the Biscoff layer ties it together with warm spice.
No-water-bath method: A low, steady oven temp and room-temp ingredients give you a smooth cheesecake without fuss.
Make-ahead friendly: Chilling overnight improves flavor and makes slicing clean and easy.
Balanced sweetness: The cocoa-forward brownie balances the sweet, caramelized Biscoff spread.

Ingredients

Brownie Base:
- 1/2 cup (115 g) unsalted butter
- 4 oz (115 g) dark chocolate, chopped
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 3 tbsp (18 g) unsweetened cocoa powder
- 1/4 tsp fine salt
Cheesecake Layer:
- 16 oz (450 g) full-fat cream cheese, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 ml) sour cream, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 g) Biscoff spread (smooth), slightly warmed
- Pinch of salt
Biscoff Topping:
- 1/2 cup (140 g) Biscoff spread (smooth)
- 2–3 tbsp heavy cream or milk (to loosen, if needed)
- Optional: 4–5 Biscoff cookies, crushed, for garnish

Instructions

Final plated, overhead: Overhead shot of a fully chilled and unmolded Biscoff Brownie Cheesecake wit

Prep the pan. Line a 9-inch springform pan with parchment on the base and lightly grease the sides. Preheat the oven to 325°F (163°C).
Make the brownie base.
In a heatproof bowl, melt butter and chocolate together (microwave in 20-second bursts or use a double boiler). Whisk in sugar until glossy.
Add eggs and vanilla. Whisk until smooth and slightly thickened, about 30 seconds.
Fold in dry ingredients.
Sift in flour, cocoa, and salt. Stir gently until just combined. Spread into the pan and level the top.
Bake the brownie.
Bake for 15–18 minutes until set at the edges and slightly soft in the center. It will bake further later. Cool 10 minutes while you make the cheesecake.
Mix the cheesecake batter.
Beat cream cheese and sugar on medium-low until smooth, scraping the bowl. Add sour cream, vanilla, warmed Biscoff, and salt. Mix just until combined.
Add eggs.
Beat in eggs one at a time on low until just incorporated. Do not overmix.
Layer and bake. Pour cheesecake batter over the warm brownie base.
Tap the pan gently to release bubbles. Bake at 325°F (163°C) for 35–45 minutes, until the edges are set and the center still has a slight wobble.
Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes.
Then cool at room temperature for 1 hour.
Chill. Cover and refrigerate for at least 6 hours, preferably overnight, to fully set.
Make the Biscoff topping. Gently warm Biscoff spread with 2–3 tbsp cream or milk until pourable but not hot.
Stir until smooth.
Finish. Unmold the chilled cake. Pour the Biscoff topping over the cheesecake layer, letting it settle into an even glaze.
Garnish with crushed Biscoff cookies if you like. Chill 15–20 minutes to set the top before slicing.

How to Store

Refrigerator: Cover and keep for up to 5 days. For best texture, let slices sit at room temperature for 10–15 minutes before serving.
Freezer: Freeze individual slices tightly wrapped for up to 2 months.
Thaw overnight in the fridge.
Do not leave out: Because of the dairy, avoid leaving it at room temperature for more than 2 hours.

Benefits of This Recipe

Showstopping look: Clean layers make a stunning presentation with minimal decorating.
Flexible schedule: Each step is simple, and the cake improves after a chill, perfect for make-ahead events.
Texture harmony: Fudgy, creamy, and silky in one slice.
Widely loved flavors: Chocolate and spiced cookie butter appeal to many palates.

Pitfalls to Watch Out For

Cold ingredients: Using cold cream cheese or eggs can cause lumps. Bring them to room temperature first.
Overbaking: If the cheesecake is fully set in the oven, it will be dry later. Look for a slight wobble.
Overmixing: Too much air can lead to cracks.
Mix on low and stop when combined.
Too-thick topping: If the Biscoff is stiff, warm it with a splash of cream so it spreads evenly.

Alternatives

Cookie crust swap: Prefer crunch? Replace the brownie with a Biscoff cookie crust (2 cups crumbs + 6 tbsp melted butter, baked 8 minutes at 350°F/177°C).
Chocolate ganache top: Use a 1:1 mix of hot cream and dark chocolate instead of the Biscoff glaze for a richer finish.
Mini versions: Bake in a lined muffin tin (brownie 8–10 minutes; cheesecake 15–18 minutes). Top once chilled.
Gluten-free option: Use a 1:1 gluten-free flour blend in the brownie and certified gluten-free cookie butter if available.

FAQ

Can I use a boxed brownie mix?

Yes.

Bake a thin layer in the springform just until set, then add the cheesecake and continue as directed. Avoid overbaking the brownie.

How do I prevent cracks?

Use room-temperature ingredients, mix on low, avoid overbaking, and cool gradually with the oven door ajar before chilling.

Can I make this without a springform pan?

A deep 9-inch cake pan can work if fully lined with parchment overhang for lifting. Be gentle when unmolding.

What if my cheesecake looks underdone in the center?

A slight wobble is ideal.

It will set as it cools and chills. If it sloshes, bake another 5–8 minutes and recheck.

Is crunchy Biscoff spread okay for the topping?

Yes, but thin it slightly with warm cream for a smooth pour. You’ll get small cookie bits in the glaze.

Wrapping Up

This Biscoff Brownie Cheesecake brings big flavor and a bakery-style look without complicated steps.

With a fudgy base, creamy center, and glossy cookie-butter finish, it’s the kind of dessert people remember. Make it a day ahead, slice clean, and enjoy that perfect trio in every bite.