Description
This Biscoff Cheesecake features a creamy filling with a delectable Biscoff cookie crust and is topped with more Biscoff spread and crumbled cookies for an indulgent dessert.
Ingredients
Scale
- 250 grams biscoff cookies
- 1/3 cup unsalted butter
- 907 grams cream cheese
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1 cup biscoff cookie butter
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup biscoff spread
- 1/4 cup biscoff cookies crumbled
Instructions
- Preheat your oven to 325°F (160°C).
- In a food processor, blend the Biscoff cookies until finely crushed, then mix with melted unsalted butter until combined.
- Press the mixture into the bottom of a springform pan to create the crust.
- In a large bowl, beat the softened cream cheese and sugars until smooth.
- Add the sour cream, Biscoff cookie butter, vanilla extract, and salt, mixing until well combined.
- Add eggs one at a time, mixing on low speed until just combined after each addition.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for another hour to cool slowly.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, spread the Biscoff spread on top and sprinkle with crumbled Biscoff cookies.
Notes
Make sure to use room temperature cream cheese for a smoother batter. Chill the cheesecake overnight for the best texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 42 g
- Sodium: 480 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 135 mg
Keywords: Biscoff Cheesecake, dessert, cheesecake recipe, Biscoff cookies