Description
A creamy, indulgent Biscoff cheesecake with a crunchy cookie crust and a rich filling, perfect for dessert lovers.
Ingredients
Scale
- 200g Biscoff cookies (about 24 cookies)
- 100g unsalted butter, melted
- 2 tablespoons sugar (optional)
- 500g cream cheese, softened
- 150g granulated sugar
- 200g sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 150g Biscoff spread
- Whipped cream (for garnish)
- Crushed Biscoff cookies (for sprinkling)
Instructions
- Preheat oven to 180°C (350°F).
- Crush Biscoff cookies in a food processor until fine.
- Mix with melted butter and sugar (if using).
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then cool.
- Beat cream cheese until smooth.
- Add sugar, sour cream, and vanilla; mix well.
- Add eggs one at a time, mixing after each.
- Fold in the Biscoff spread until combined.
- Pour filling over the cooled crust.
- Bake for 50-60 minutes until edges are set.
- Turn off the oven and crack the door; cool for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Top with whipped cream and crushed Biscoff cookies before serving.
Notes
- For a firmer cheesecake, let it chill overnight.
- Feel free to adjust the amount of sugar based on your sweetness preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg