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Biscoff Cheesecake Brownie

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A rich, triple-layer dessert made with a buttery Biscoff crust, fudgy chocolate brownie swirled with cookie butter, and a luscious spiced Biscoff cheesecake topping. Perfect for special occasions or indulgent cravings.

Ingredients

Scale
  • 9 squares
  • Prep Time
  • 30 minutes
  • Cook Time
  • 1 hour 30 minutes
  • Chill Time
  • 8 hours (overnight)
  • Total Time
  • 10 hours
  • Ingredients
  • BISCOFF CRUST
  • 200 g Biscoff cookies
  • 60 g unsalted butter (melted)
  • BROWNIE LAYER
  • 226 g unsalted butter
  • 4 large eggs
  • 200 g brown sugar
  • 150 g white sugar
  • 1 tbsp vanilla extract
  • 86 g semisweet chocolate (58%)
  • 34 g Dutch-processed cocoa powder
  • 1 tsp instant coffee granules
  • 30 g milk powder
  • 125 g all-purpose flour
  • 1 tsp kosher salt
  • 125 g Biscoff spread
  • CHEESECAKE LAYER
  • 452 g cream cheese (softened to room temperature)
  • 80 g Biscoff spread
  • 100 g white sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 2 large eggs
  • 1 tsp vanilla extract
  • 60 ml heavy cream
  • TOPPING
  • 80 g Biscoff spread
  • 160 g caramelized white chocolate (or white chocolate substitute)

Instructions

  1. Instructions
  2. Biscoff Crust
  3. Preheat oven to 350°F (177°C).
  4. Blitz Biscoff cookies into fine crumbs using a food processor.
  5. Melt the butter in the microwave and combine with the crumbs.
  6. Press the mixture into a parchment-lined 9×9 inch baking pan.
  7. Bake for 12 minutes. Remove and let cool completely.
  8. Brownie Layer
  9. Reduce oven temperature to 300°F (150°C).
  10. Brown the butter in a small saucepan over medium-low heat.
  11. In a large bowl, whip eggs, brown sugar, and white sugar until pale and frothy (about 5 minutes).
  12. In a separate bowl, combine cocoa powder, semisweet chocolate, and instant coffee.
  13. Pour browned butter into this chocolate mixture and stir until smooth.
  14. Mix the chocolate mixture into the whipped eggs and sugar.
  15. Add vanilla extract, milk powder, and salt. Stir until combined.
  16. Fold in the flour gently using a spatula.
  17. Pour batter over the cooled crust.
  18. Pipe or spoon dollops of Biscoff spread throughout the batter.
  19. Bake for 45 minutes. Then turn off the oven, crack the door open, and let sit for 30 minutes.
  20. Remove and cool to room temperature.
  21. Cheesecake Layer
  22. Keep oven at 300°F (150°C).
  23. In a large bowl, beat cream cheese until smooth and fluffy (2 minutes).
  24. Add sugar, Biscoff spread, salt, cinnamon, ginger, and allspice. Mix well.
  25. Add vanilla extract and eggs, one at a time, beating just until combined.
  26. Add heavy cream and mix until smooth.
  27. Pour over the cooled brownie layer and level the top.
  28. Bake for 1 hour or until the edges are set but center is slightly jiggly.
  29. Crack the oven door and cool cheesecake in the oven for 1–2 hours.
  30. Chill in the refrigerator overnight (8 hours minimum).
  31. Topping
  32. In a microwave-safe bowl, combine Biscoff spread and caramelized white chocolate.
  33. Microwave in 40-second bursts, stirring well until fully melted and smooth.
  34. Pour over cooled cheesecake and spread evenly.
  35. Optional: sprinkle with extra Biscoff cookie crumbs.
  36. Chill until topping sets. Slice into 9 even squares using a hot knife.

Notes

Notes
Substitute Biscoff spread with any speculoos or cookie butter alternative.

For topping, regular white chocolate may be used in place of caramelized white chocolate.

Letting each layer cool completely before proceeding is critical for structure.

Store in the refrigerator for up to 5 days or freeze for up to 1 month.

Find it online: https://pinchofwarmthbakes.com/biscoff-cheesecake-brownie-recipe/