Instructions
Step 1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans and one 8-inch springform pan.
Step 2. Prepare the cheesecake layer by beating the cream cheese, Biscoff spread, and sugar until smooth.
Step 3. Add the eggs and vanilla extract, mixing until fully combined.
Step 4. Pour the cheesecake batter into the springform pan and bake for 35–40 minutes or until set.
Step 5. Cool completely, then refrigerate for at least 4 hours or overnight.
Step 6. For the vanilla cake, whisk together the flour, baking powder, and salt.
Step 7. In a large bowl, beat the butter and sugar until light and fluffy.
Step 8. Add the eggs one at a time, then mix in the vanilla extract.
Step 9. Alternately add the flour mixture and milk, beginning and ending with the flour mixture.
Step 10. Divide the batter evenly between the prepared cake pans.
Step 11. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Step 12. Allow the cakes to cool completely.
Step 13. Prepare the frosting by beating the butter, cream cheese, and Biscoff spread until creamy.
Step 14. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
Step 15. Place one vanilla cake layer on a serving plate and spread a thin layer of frosting on top.
Step 16. Carefully place the chilled Biscoff cheesecake layer over the cake.
Step 17. Add another thin layer of frosting, then place the second vanilla cake layer on top.
Step 18. Frost the top and sides of the entire cake with the remaining frosting.
Step 19. Press crushed Biscoff biscuits onto the top and sides as desired.
Step 20. Garnish with whole Lotus Biscoff biscuits and refrigerate for at least 1 hour before slicing.
Storage and Reheating Tips
Store the Biscoff Cheesecake Cake covered in the refrigerator for up to 5 days.
For longer storage, wrap individual slices tightly and freeze for up to 2 months.
Thaw frozen slices overnight in the refrigerator before serving.
Serve chilled or allow slices to sit at room temperature for 15–20 minutes for a softer texture.
Do not microwave the cake, as the cheesecake layer and frosting may lose their consistency.
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