Biscoff Cheesecake
A deliciously creamy dessert that combines the rich flavor of Biscoff cookies with a smooth cheesecake filling, perfect for any occasion.
Ingredients
For the crust
- 2 cups Biscoff cookie crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Biscoff cookie spread (for mixing into the filling)
For the topping
- 1/2 cup Biscoff cookie spread (for drizzling on top)
- 1/4 cup Biscoff cookies, crushed (for sprinkling on top)
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the Biscoff cookie crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Making the Filling
- In a large mixing bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy.
- Add the Biscoff cookie spread and mix until combined.
- Add the eggs one at a time, beating well after each addition. Be sure not to overmix.
Baking
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set (it should still jiggle slightly). If the edges start to brown too quickly, cover the pan with foil.
- Let the cheesecake cool in the pan at room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- After the cheesecake has chilled, microwave the Biscoff cookie spread for 20-30 seconds to soften it. Drizzle the melted Biscoff spread over the top of the cheesecake and sprinkle with crushed Biscoff cookies.
- Slice and enjoy this indulgent dessert!
Notes
For extra flavor, you can add a layer of whipped cream or caramel sauce for a little extra sweetness. Store leftover cheesecake in an airtight container in the refrigerator for about a week, or freeze it in individual slices for up to 3 months.