Description
A creamy Biscoff cheesecake with a crunchy cookie crust and rich filling, perfect for any occasion.
Ingredients
Scale
- 32 pieces Biscoff cookies (252 g)
- 5 tablespoons unsalted butter (70 g, melted)
- ¼ teaspoon kosher salt
- 24 oz brick-style cream cheese (3 x 8-oz packages, room temp)
- ¾ cup light brown sugar (150 g, packed)
- ½ teaspoon kosher salt
- ¾ cup Biscoff spread (180 g)
- 2 large eggs (room temp)
- ½ tablespoon vanilla extract
- ½ cup sour cream (120 g, room temp)
- ¼ cup heavy cream (55 g, room temp)
- ½ cup Biscoff spread (120 g), roughly chopped Biscoff cookies, as needed
Instructions
- Preheat your oven to 350°F (175°C). Grease your springform pan with a little butter.
- In a medium bowl, crush the Biscoff cookies into fine crumbs. Mix in the melted butter and salt until the mixture feels like wet sand.
- Press the cookie mixture into the base of the springform pan to create an even crust. Bake for 10 minutes and allow to cool.
- Combine the cream cheese, brown sugar, and salt in a large bowl, mixing with an electric mixer on medium speed until smooth (about 3-4 minutes).
- Add the Biscoff spread and mix until fully combined.
- Beat in the eggs one at a time. Then add vanilla extract, sour cream, and heavy cream, mixing gently.
- Pour the filling onto the cooled crust and smooth the top.
- Bake in a water bath for about 60 minutes or until the center has a slight jiggle. Cool for 1 hour and refrigerate for at least 4 hours before serving.
- Once chilled, drizzle with Biscoff spread and sprinkle with chopped cookies before serving.
Notes
For a gluten-free version, substitute Biscoff cookies with gluten-free alternatives. Ensure all ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg