This Almond Praline Cheesecake is creamy, decadent, and covered in caramel and almonds. Baked in a Biscoff cookie crust, the lightly spiced, caramelly Biscoff cookie complements the almond and caramel perfectly. This recipe will impress everyone!
You all know, I like a good boozey cheesecake. 2024 had this incredible, and boozey Canadian Maple Cheesecake - generously flavoured with Canadian Maple Whisky.
The official boozy cake of 2025 is this Almond Praline Cheesecake. Biscoff cookies make the perfect crust -- sweet, slightly spiced with a caramelly, brown-sugary crunch that works so well in a cake that showcases caramel and almonds.
More of our favourite cheesecakes:
For the booze in the cake, I used Wolfhead Vanilla Almond Biscotti Cream Liquor. Made locally and available in Ontario. But for those of you who can't get your hands on this unique spirit, you can use equal amounts of a good horchata, or Rumchatta - something warm, a little spicy, with a hint of nuts and vanilla would work nicely. I would avoid Irish Cream as it has a very distinct flavour profile and calls for different complements. Disaronno Velvet will also work.
To make this cheesecake without booze, go for your favourite non-alcoholic Eggnog - easy to find during the holiday season in the refrigerated section of the supermarket. Again, use the same amount as specified below in the recipe. Or replace the liquor with 10% or higher cream.
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Ingredients
This cake showcases its flavours in layers - praline, creamy cake and sweet spiced cookie crust.
Biscoff Cookies
For the crust. These little cookies are inexpensive and easy to find in most grocery stores. You will need 300 grams. I purchased two 250-gram packages, which left a few to munch on with my morning coffee.
Biscoff cookies are a unique cookie -- very lightly spiced with cinnamon and ginger, but not overwhelming. Mostly, these cookies taste of caramelized brown sugar, which works perfectly with the almond and praline flavours of the cake and toppings. If you can't find Biscoff cookies, use a good vanilla cookie crust (like this one from my Key Lime Pie Cheesecake) or your favourite graham cracker crust.
Cream Cheese
For the cheesecake filling, you will need 4 packages (32 ounces) of cream cheese, softened to room temperature for easy mixing. To sweeten the filling, you will need 1 cup of granulated sugar and 4 large eggs. The cream cheese is flavoured with vanilla and almond extract as well as a generous amount of Vanilla Almond Cream Liquor. See the "Substitution" section below for options.
Flour
I've added a small amount of all-purpose flour to the cake base. For some purists, this will be controversial and downright wrong. However, I find the flour helps bind everything together, making for a more stable, smoother cake. Personally, I see fewer cracks on top when I add this small amount of flour to the batter.
Praline Topping
Don't hate me for taking some shortcuts here. I have used store-bought caramel sauce and sliced almonds. I am going for flavour, and a "praline and cream ice cream" vibe - an ice cream topping provides the perfect "gooey" element.
I used this PC Butterscotch ice cream topping. It's rich, sweet, and the right consistency. We also usually have some on hand.
Vanilla Almond Whipped Cream
I've also decorated the top of the cake with toasted almonds and whipped cream flavoured with Vanilla Almond liquor. You can pipe this on top of the cake as I have, so serve it on the side.
How to make Almond Praline Cheesecake
- Step 1: Make the Biscoff cookie crust. Combine crushed cookies with melted butter and press into a prepared springform cake pan. Bake 10 minutes to set.
- Step 2: Combine cake ingredients in a food processor. All ingredients should be at room temperature. To ensure a smooth batter, ensure cream cheese and sugar are well blended and smooth before adding other ingredients
- Step 3: Bake the cake at 350°F for about 1 hour, or until set. Turn the oven off and allow the cake to cool with the oven door cracked open for at least 1 hour. Then sit on the counter on a cooling rack for at least one more hour before chilling in the refrigerator.
- Step 4: To assemble the cake, remove the fully chilled cake from the spring form pan and place it on a cake plate. Decorate with flavoured whipped cream, drizzle with caramel sauce, and sprinkle with toasted almonds.
TIP: Use the bottom of a measuring cup to press the cookie crust into the springform pan before baking. The smooth bottom will help give you a firm and even crust.
How to prevent your cheesecake from cracking on top
Hint: for the smoothest, crack-free cheesecake, I recommend a few specific steps. I can't guarantee your cake will be 100% crack-free; it's a touchy thing after all, but these steps can definitely help.
- Use a food processor instead of a standmixer or handheld mixer. I find that a food processor adds less air to the cheesecake filling, and air bubbles are the pesky little things that create cracks.
- Use a fine-mesh sieve to pour the cheesecake filling into the prepared crust. You might need an assistant to do this. This helps eliminate bigger air pockets.
- A little flour in the cake batter helps smooth out and stabilize the cake.
- Bake the cake using a water bath.
- Bake the cake until just set, about an hour in this case. Then turn off the oven, crack the door slightly and let the cake cool for about an hour before moving to the kitchen counter. Continue to let it cool before chilling in the refrigerator.
Using the above tips and especially a water bath helps achieve this perfectly flat cheesecake, no cracks and evenly cooked edges.
How to prepare a water bath for baking a cheesecake
A water bath, also called a "bain-marie," is a method for baking custards or other egg-based dishes. A water bath provides insulation from the oven's direct heat, protecting the dish and resulting in more gentle, even cooking. The water bath also provides some humidity. The result is a cheesecake with smooth, evenly textured edges, evenly cooked throughout (not rubbery or overcooked edges, while the middle is undercooked), and fewer cracks in the cake's surface.
To make a water bath
You will need large, heavy-duty aluminum foil. I buy the widest available foil for this, which allows my spring-form pan to sit in the center of the foil with room all around the sides. No seams. No seams means a lower chance of water seeping under the foil and making the crust soggy.
Use a double layer of foil.
Tightly wrap the foil around the outside of the spring form pan. Avoid wrapping the foil around the top edge of the pan, as this can interfere with the cheesecake filling.
It's best to prepare the pan, wrapped in foil, before you make the crust or fill the springform pan.
When the cake is ready for the oven, the prepared springform pan is filled with the batter. Place the whole thing into a larger baking dish. My 5qt Le Creuset Braiser fits a 10-inch spring form pan perfectly. I have also used a large square roasting pan. The water bath has to be large enough for the springform pan to fit comfortably and for it to be flat inside.
Boil a kettle of water.
With the cake pan in the larger waterbath pan, pour the hot kettle water between the two pans, about halfway up the sides of the springform pan. Place the whole thing into the oven and bake.
Substitutions
Cream Liquor
I used Wolfhead Vanilla Almond Biscotti Cream Liquor in this cake, which is made here locally and available in Ontario. I've used the liquor in two places: the cake filling and the whipped cream. It's a fairly prominent flavour.
Because this is a local spirit, I feel I need to give you a couple of options if you are not local but want to make this cake.
- A good horchata or Rumchata will work nicely. Cream-based, with some spices and hints of nuts or vanilla.
- Disaronno Velvet - also a vanilla and nutty liquor in a cream base.
- Any cream liquor will work that has vanilla and almond as prominent flavours. I would avoid Irish Cream or other cream liquors with intense chocolate or mint flavours.
- For a not-so-boozy cake, use 10% cream in place of the cream liquor and increase the vanilla extract to 3 teaspoons and the almond extract to 1 full teaspoon. In the whipped cream, just add a touch of vanilla extract, no extra liquid.
Biscoff Cookie Crust
Feel free to use vanilla wafers or graham crackers in place of the Biscoff cookies.
Make-ahead and Storage
I like to bake this cake a day or two ahead of finishing and serving. This ensures the cake completely cools and is well chilled before removing from the pan.
Bake the cake, cool completely and cover with aluminum foil. I like to drap a clean kitchen towel over the cake under the aluminum foil to avoid water condensation marks. But if the cake is completely cooled before you refrigerate, these should be minimal. Store, refrigerated until ready to decorate.
You can move to a serving platter and decorate with whipped cream and caramel sauce no more than the day before serving -- I usually do this early in the day if serving for dinner. Again, keep the cake fully chilled before.
Top Tip
Cheesecake needs time to set and chill before serving. I like to make my cake at least 24 hours before serving. You can bake the cake and refrigerate it up to 3 days ahead. A baked cheesecake freezes very well. Allow the cake to cool completely before freezing, then wrap it well in plastic wrap and aluminum foil. I leave it in the springform pan when I do this. Thaw overnight in the refrigerator for best results and garnish as desired.
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📖 Recipe
Almond Praline Cheesecake with Biscoff Crust
Equipment
- 10 inch spring form pan 9 inch spring form pan can be used instead but will impact cooking time.
- Food processor with blade attachment 12-14 cup is best
- Fine mesh seive
- Roasting pan or other large and shallow pan This is for the waterbath, so make sure the spring form pan fits inside
Ingredients
Crust
- 300 g Biscoff Cookies waffers only, not sandwich cookies
- 4 tablespoon unsalted butter (if you used salted butter skip the salt in the crust)
- ½ teaspoon salt
Cheesecake filling
- 32 oz cream cheese at room temperature. I use 50/50 full fat and light cream cheese
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- 2 tablespoon all purpose flour
- 4 large eggs at room temperature
- ⅓ cup almond cream liquor I used Almond Biscotti Cream Liquor from Wolfhead Distillery. You can also try Baileys Vanilla Almond Cream
Toppings
- ½ cup caramel sauce I used store bought Butterscotch Ice cream topping
- ¼ cup toasted sliced almond
- 1 cup almond whippped cream
Almond Whipped Cream
- 1 cup whipping cream
- 2 tablespoon Vanilla Almond Liquor
- ⅓ cup icing sugar (confectioners sugar)
Instructions
Before you start
- Preheat oven to 350 degrees
- Prepare the spring form pan for a water bath by wrapping the outside of the pan in 2 layers of aluminum foil. Avoid seams and ensure the foil reaches the top of the sides of the pan without wrapping around to the inside. Set this aside.
Make the Biscoff cookie crust
- In a food processer blitz cookies until uniformly ground to a powder resembling gram cracker crumbs or bread crumbs. Add melted butter and pulse several times to evenly distribute the butter. Crumbs will stick together slightly when pressed between your fingers. Press Biscoff cookie mixture into the bottom of the prepared spring form pan. Use your fingers or the bottom of a flat cup to press the crust evenly along the bottom. It is okay if the crust goes up the sides a bit. Set this aside.300 g Biscoff Cookies, 4 tablespoon unsalted butter, ½ teaspoon salt
Prepare cheesecake filling
- Using a food processer for best results, add cream cheese to the food processor and process until smooth and creamy. Pause machine and scrap down the sides once or twice. Ensure the cream cheese is perfectly smooth before moving to the next step.32 oz cream cheese
- To the food processor add sugar, vanilla, salt and flour and process until smooth and fully incorporated. Scrapping sides at least once. Add eggs one at a time, processing after each addition. (or do this as the machine is running). Pour in the cream liquor and process.1 cup granulated sugar, 2 teaspoon vanilla extract, ½ teaspoon salt, 2 tablespoon all purpose flour, 4 large eggs, ⅓ cup almond cream liquor, ½ teaspoon almond extract
- To ensure a smoother cheese cake, pour batter through a fine mesh seive before pouring into the prepared cookie base. This helps remove air bubbles and prevent cracking. Tap the filled cake pan sharply on the counter to encourage bubbles to rise to the top.
- Place the spring form pan inside the larger roasting pan. Carefully pour boiling water into the roasting pan, it should come up the sides of the cake can by a couple of inches or halfway.
- Bake for about 60 minutes or until the cake is set, the edges are just firm. The center may be a bit jiggly at this point. Leaving the cake in the oven, turn off the oven and crack the oven door slightly to allow the cake to cool slowly. Let is sit for about 1 hour.
- Remove the cake from the oven and from the water bath. Allow to cool completely on the counter. To not move to the refrigerator until completely cooled to room temperature.
- Once completely cooled, you can move to the refrigerator. I like to cover gently (just drapped) with a clean dishcloth when storing in the fridge. Cake can be made to this point the day before (my prefered approach) or even several days ahead.
Assemble
- Carefully remove the cake from the spring form pan. As the cake has cooled, it shoud have already released from the edges of the pan and should come off cleanly. Run a thin knife between the cake and inside of the springform pan to loosen the cake completely. Transfer the cake to a servering platter and top the cake with whipped cream, caramel and sliced almonds. Serve.¼ cup toasted sliced almond, 1 cup almond whippped cream, ½ cup caramel sauce
To make the Almond Whipped Cream
- In a standmixer with the whisk attachment or using a handheld electric mixer, combine the heavy whipping cream, liquor and icing sugar. Whip on high speed until stiff peaks form. Transfer to a piping bag with a star tip to make rosettes around the top of the cake. Or simply serve on the side with each slice.1 cup whipping cream, 2 tablespoon Vanilla Almond Liquor, ⅓ cup icing sugar (confectioners sugar)
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