Biscoff Cheesecake
This Biscoff Cheesecake is a creamy dessert that balances the delightful flavors of Biscoff cookie spread with a smooth cheesecake texture, perfect for health-conscious families and special occasions.
Ingredients
For the crust
- 1 cup Biscoff cookie crumbs Provides the base with an irresistible flavor.
- 2 tbsp light brown sugar Adds a hint of caramel sweetness.
- 4 tbsp unsalted butter, melted Binds the crust for a rich texture.
For the filling
- 16 oz cream cheese Creates the creamy and smooth filling.
- 1/2 cup Biscoff cookie spread Elevates the cheesecake with spiced flavor.
- 2 tbsp all-purpose flour Helps stabilize the cheesecake.
- 1/2 cup sour cream Adds creaminess and a slight tang.
- 1 tsp vanilla extract Enhances the overall flavor profile.
- 3 large eggs Ensures the cheesecake sets perfectly.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Prepare a 9-inch springform pan by greasing the sides with a small amount of melted butter.
- In a bowl, combine Biscoff cookie crumbs, light brown sugar, and melted butter. Stir until fully mixed.
- Press this mixture firmly into the bottom of the prepared springform pan to form a crust.
- Place the pan in the refrigerator while you prepare the filling, allowing the crust to set.
Cooking
- In a large mixing bowl, combine cream cheese and Biscoff cookie spread, mixing at medium speed until creamy and smooth.
- Add in the light brown sugar, flour, sour cream, and vanilla extract; mix until combined.
- Incorporate the eggs one at a time, mixing on low after each addition until just blended — avoid overmixing.
- Pour the cheesecake filling into the prepared crust, smoothing the top.
- Bake in the preheated oven for 45-50 minutes until the outer edges are set but the center is slightly jiggly.
Serving
- Once baked, turn off the oven and let the cheesecake cool inside for one hour.
- Remove from the oven and allow it to chill in the refrigerator for at least four hours or overnight for the best results.
- When ready to serve, gently remove the sides of the springform pan, slice, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze any leftovers for up to 2 months. Reheat individual slices in the microwave for optimal texture.