Description
Indulge in this creamy and decadent Biscoff Cheesecake, featuring a crunchy Biscoff cookie crust and a rich filling that’s perfect for any dessert lover.
Ingredients
Scale
- 250 grams biscoff cookies
- 1/3 cup unsalted butter
- 907 grams cream cheese softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1 cup biscoff cookie butter
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup biscoff spread
- 1/4 cup biscoff cookies crumbled
Instructions
- Preheat the oven to 325°F (163°C).
- Crush the Biscoff cookies and mix with melted butter to form the crust.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes.
- In a large bowl, beat the cream cheese until smooth.
- Add brown sugar, granulated sugar, sour cream, Biscoff cookie butter, vanilla extract, and salt, and mix well.
- Add eggs one at a time, mixing on low speed until just combined.
- Pour the batter over the baked crust.
- Bake for 30 minutes or until the center is set.
- Let the cheesecake cool in the pan and then chill in the refrigerator for at least 4 hours.
- Before serving, top with Biscoff spread and crumbled cookies.
Notes
Make sure to let the cheesecake cool completely before refrigerating to avoid cracks. This cheesecake can be made a day in advance for enhanced flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 42 g
- Sodium: 480 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 135 mg
Keywords: Biscoff Cheesecake, cheesecake recipe, dessert, cookies, easy cheesecake