BISCOFF CHEESECAKE
Ingredients:
For the Crust:
2 cups Biscoff cookie crumbs (about 30 cookies)
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
24 oz (675g) cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 tsp vanilla extract
½ cup Biscoff spread (melted slightly)
For the Biscoff Topping:
½ cup Biscoff spread (melted for drizzling)
Crushed Biscoff cookies (for garnish)
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Instructions:
1. Preheat and Prepare:
Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
2. Make the Crust:
Mix Biscoff crumbs and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8 minutes, then cool slightly.
3. Make the Filling:
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla; mix well. Add eggs one at a time, mixing just until blended.
Gently fold in the melted Biscoff spread.
4. Bake:
Pour filling over the crust. Bake for 50–60 minutes, or until the center is almost set but slightly jiggly.
Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Chill:
Refrigerate cheesecake for at least 4–6 hours or overnight until fully set.
6. Decorate:
Warm the Biscoff spread slightly and drizzle generously over the chilled cheesecake. Top with crushed Biscoff cookies for extra crunch.