Biscoff Cheesecake
A delectable dessert combining creamy cheesecake with a crunchy Biscoff cookie crust, perfect for any occasion.
Ingredients
For the Crust
- 2 cups Biscoff cookie crumbs Crushed Biscoff cookies, feel free to get aggressive when crushing them.
- 0.5 cups melted unsalted butter
For the Cheesecake
- 2 packages cream cheese, softened (8 oz each) Let sit at room temperature.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs At room temperature.
- 1 cup Biscoff spread This will make the cheesecake legendary.
- Optional: additional Biscoff cookies for topping For garnish.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) for a perfect bake.
- In a bowl, combine the Biscoff cookie crumbs with the melted butter. Mix until it resembles wet sand, then press it firmly into the bottom of a 9-inch springform pan.
- In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the sugar and blend well. Then, mix in the vanilla extract.
- Add the eggs, one at a time. Mix until combined, but avoid overmixing.
- Fold in the Biscoff spread until fully incorporated.
- Pour the cheesecake filling over the crust and spread it evenly.
Baking
- Bake for 50-60 minutes, or until the center is set but still has a slight jiggle.
- Once baked, let the cheesecake cool in the pan for an hour at room temperature before transferring it to the fridge.
- Chill for at least 4 hours or, ideally, overnight.
Serving
- Before serving, drizzle extra Biscoff spread on top and garnish with crumbled Biscoff cookies.
- Enjoy your delicious Biscoff cheesecake!
Notes
Ensure cream cheese and eggs are at room temperature for a smoother texture. Consider using a water bath for extra creaminess. Don’t skip the chilling time for the best results.