Biscoff Cheesecake
Biscoff Cheesecake is a creamy, crunchy dessert that’s perfect for any occasion. This cookie crumble cheesecake will delight with every bite. Whip up this Biscoff cookie treat, share with loved ones, and enjoy its indulgent charm!
Ingredients
- 200 g Biscoff cookies about 24 cookies
- 100 g unsalted butter melted
- 2 tablespoons sugar optional
- 500 g cream cheese softened
- 150 g granulated sugar
- 200 g sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 150 g 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.