Dive into the luxurious taste of Biscoff Cheesecake, a dessert that combines the irresistible flavor of Biscoff cookies with creamy, rich cheesecake. Perfect for special occasions or a delightful treat, this cheesecake promises to captivate your senses and leave you craving more.
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Biscoff Cheesecake
Dive into the luxurious taste of Biscoff Cheesecake, a dessert that combines the irresistible flavor of Biscoff cookies with creamy, rich cheesecake. Perfect for special occasions or a delightful treat, this cheesecake promises to captivate your senses and leave you craving more.
Ingredients
Scale
- For the crust:2 cupsBiscoff cookie crumbs6 tablespoonsunsalted butter, melted
- 2 cupsBiscoff cookie crumbs
- 6 tablespoonsunsalted butter, melted
- For the filling:3(8 oz) packages cream cheese, softened1 cupgranulated sugar1 cupsour cream1 teaspoonvanilla extract3large eggs1 cupBiscoff spread
- 3(8 oz) packages cream cheese, softened
- 1 cupgranulated sugar
- 1 cupsour cream
- 1 teaspoonvanilla extract
- 3large eggs
- 1 cupBiscoff spread
- For the topping:1/2 cupBiscoff spread, meltedWhipped cream (optional)Crushed Biscoff cookies for garnish
- 1/2 cupBiscoff spread, melted
- Whipped cream (optional)
- Crushed Biscoff cookies for garnish
Instructions
- Prepare the Crust:Preheat yourovento 325°F (163°C).Combine Biscoff cookie crumbs with melted butter until well mixed.Firmly press the mixture into the bottom of a9-inch springform pan.Bake for 10 minutes, then remove and let cool.
- Preheat yourovento 325°F (163°C).
- Combine Biscoff cookie crumbs with melted butter until well mixed.
- Firmly press the mixture into the bottom of a9-inch springform pan.
- Bake for 10 minutes, then remove and let cool.
- Make the Filling:Beat cream cheese until smooth.Gradually add sugar, then sour cream and vanilla extract.Add eggs one at a time, mixing just until incorporated.Fold in Biscoff spread until evenly mixed.Pour over the crust and smooth the top.
- Beat cream cheese until smooth.
- Gradually add sugar, then sour cream and vanilla extract.
- Add eggs one at a time, mixing just until incorporated.
- Fold in Biscoff spread until evenly mixed.
- Pour over the crust and smooth the top.
- Bake:Bake for 50 minutes or until the center is set but slightly wobbly.Turn off theoven, slightly open the door, and let the cheesecake cool in theovenfor 1 hour.Remove and cool completely on awire rack, then refrigerate for at least 4 hours.
- Bake for 50 minutes or until the center is set but slightly wobbly.
- Turn off theoven, slightly open the door, and let the cheesecake cool in theovenfor 1 hour.
- Remove and cool completely on awire rack, then refrigerate for at least 4 hours.
- Add Toppings:Drizzle with melted Biscoff spread.Garnish with whipped cream and crushed cookies if desired.
- Drizzle with melted Biscoff spread.
- Garnish with whipped cream and crushed cookies if desired.
Notes
Ensure all ingredients are at room temperature to ensure smooth mixing.
Avoid overmixing after adding eggs to prevent cracks.
Nutrition
- Calories: 450
- Sugar: 25 g
- Fat: 30 g
- Carbohydrates: 40 g
- Protein: 6 g
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