Savor the indulgent creamy Biscoff cheesecake a truly irresistible delight with rich flavors and a velvety texture Perfect for any occasion
Ingredients
Scale
2 cups Biscoff Cookies, crushed
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
3/4 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/2 cup Biscoff spread
Instructions
Preheat your oven to 325°F (160°C).
In a bowl, combine the crushed Biscoff cookies and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan to form an even layer.
Bake the crust for about 10 minutes. Remove it from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream, vanilla extract, and Biscoff spread to the mixture and beat until combined.
Mix in the eggs one at a time, making sure to mix gently to avoid incorporating too much air.
Pour the creamy cheesecake mixture over the cooled crust, spreading it evenly.
Bake for 50-60 minutes or until the edges are set but the center remains slightly jiggly.
Once baked, turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
After it has cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Once chilled, garnish with whipped cream, cookie crumbs, or any optional toppings you choose. Slice and serve cold.
