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Biscoff Pie Recipe

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4.4 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: 12 servings

Description

This decadent Biscoff Pie features a creamy cheesecake-like filling infused with Biscoff cookie butter, nestled in a buttery Biscoff cookie crust. Perfectly baked to have a set edge and slightly jiggly center, this pie is chilled overnight for a luscious, smooth texture. Topped with melted Biscoff butter and crunchy cookie crumbs, it’s an irresistible dessert that combines the signature flavors of Biscoff cookies with a velvety cheesecake experience.

Ingredients

For the Biscoff Cookie Crust

  • See Biscoff cookie crust recipe (enough to press into an 8-inch deep tart pan)

For the Filling

  • 2 (8 oz) packages cream cheese, softened
  • 2/3 cup brown sugar (145g)
  • 1/4 cup sour cream (60g)
  • 1/2 cup Biscoff cookie butter, creamy (125g)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 large eggs (room temperature)

For Topping

  • 1/2 cup Biscoff cookie butter, melted (125g)
  • 1/4 cup Biscoff cookie crumbs

Instructions

  1. Preheat the oven: Set the oven temperature to 325°F (160°C) to prepare for baking the crust and filling.
  2. Prepare the crust: Follow the Biscoff cookie crust recipe. Press the crust firmly into the bottom and up the sides of an 8-inch deep tart pan without greasing the pan first to ensure proper adherence.
  3. Bake the crust: Bake the crust according to the specified recipe instructions. After baking, set it aside to cool slightly before adding the filling.
  4. Beat cream cheese: In a large bowl, beat the softened cream cheese for about one minute until smooth.
  5. Add sugar and mix: Add the brown sugar to the cream cheese and beat for 2–3 minutes until the mixture is smooth and creamy.
  6. Incorporate Biscoff cookie butter: Mix in 1/2 cup of creamy Biscoff cookie butter until fully combined for rich flavor.
  7. Add sour cream: Stir in the sour cream, mixing until the batter is smooth; scrape down the sides to ensure all ingredients are incorporated.
  8. Add eggs and flavorings: Add the eggs one at a time, mixing on low speed just to combine after each. When adding the second egg, also add vanilla extract and salt, mixing until smooth.
  9. Fill the crust: Pour the cheesecake filling over the prepared crust and smooth the surface with a spatula.
  10. Bake the pie: Bake for 40–50 minutes until the edges are set but the center still slightly jiggles when moved.
  11. Cool gradually: Turn off the oven, crack the door open, and leave the pie inside for 20 minutes to prevent cracking and ensure even cooling.
  12. Chill the pie: Remove from oven and cool completely at room temperature. Then refrigerate for at least 6 hours or overnight until fully set and firm.
  13. Add toppings and serve: Before serving, melt 1/2 cup Biscoff cookie butter and pour it over the top, then sprinkle 1/4 cup Biscoff cookie crumbs for added texture and flavor.

Notes

  • Use an 8-inch deep tart pan for best results; non-stick is preferred but do not grease before adding the crust.
  • Make sure cream cheese and eggs are at room temperature to avoid lumps in the filling.
  • Chilling the pie overnight is crucial for proper texture and firmness.
  • The slight jiggle in the center after baking indicates perfect doneness and ensures a creamy texture.
  • For a sharper crust edge, press the crust firmly and evenly all around the pan sides.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/biscoff-pie-recipe/