Velvety Biscoff Cheesecake
A Biscoff cookie crust holds a rich cheesecake swirled with Biscoff spread, topped with whipped cream and crushed cookies for a perfect cinnamon-caramel bite.
Ingredients
Crust
- 24 Biscoff cookies about 7 oz
- 7 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar optional
Cheesecake Filling
- 18 oz cream cheese softened
- ¾ cup granulated sugar
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ½ cup Biscoff spread
Finishing
- Whipped cream for garnish
- Crushed Biscoff cookies for sprinkling
Instructions
- Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
- Pulse cookies into crumbs, mix with melted butter (and sugar if using). Press into pan and bake 10 minutes. Cool completely.
- Beat cream cheese until smooth. Mix in sugar, sour cream, vanilla, then eggs one at a time. Stir in Biscoff spread.
- Pour filling over crust. Bake 50–60 minutes until set around edges. Cool in oven 1 hour with door ajar.
- Refrigerate at least 4 hours or overnight.
- Top with whipped cream and crushed cookies before serving.