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Biscoff Cheesecake

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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

  1. 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.
  2. Preheat yourovento 325°F (163°C).
  3. Combine Biscoff cookie crumbs with melted butter until well mixed.
  4. Firmly press the mixture into the bottom of a9-inch springform pan.
  5. Bake for 10 minutes, then remove and let cool.
  6. 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.
  7. Beat cream cheese until smooth.
  8. Gradually add sugar, then sour cream and vanilla extract.
  9. Add eggs one at a time, mixing just until incorporated.
  10. Fold in Biscoff spread until evenly mixed.
  11. Pour over the crust and smooth the top.
  12. 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.
  13. Bake for 50 minutes or until the center is set but slightly wobbly.
  14. Turn off theoven, slightly open the door, and let the cheesecake cool in theovenfor 1 hour.
  15. Remove and cool completely on awire rack, then refrigerate for at least 4 hours.
  16. Add Toppings:Drizzle with melted Biscoff spread.Garnish with whipped cream and crushed cookies if desired.
  17. Drizzle with melted Biscoff spread.
  18. 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

Find it online: https://mykitchenstorie.com/biscoff-cheesecake/