Description
Indulge in the irresistible combination of Biscoff cookies and creamy cheesecake with this decadent Biscoff Cheesecake recipe.
Ingredients
Units
Scale
Biscoff Crust
- 250 grams biscoff cookies (1 package of biscoff cookies)
- 1/3 cup unsalted butter (75 grams)
Biscoff Cheesecake Batter
- 907 grams cream cheese, softened (4 packages of 8 oz.)
- 1 cup brown sugar (200 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 cup sour cream (120 grams)
- 1 cup biscoff cookie butter (240 grams)
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 4 large eggs, room temp
To decorate
- 1/2 cup biscoff spread
- 1/4 cup biscoff cookies, crumbled
Instructions
- Biscoff Crust – Pre-heat the oven to 325ºF. Process biscoff cookies into fine crumbs, mix with melted butter, press into cheesecake pan, and bake for 10 minutes. Cool.
- Biscoff Cheesecake Batter – Beat cream cheese, sugars until creamy. Add sour cream, biscoff butter, vanilla, salt. Mix in eggs one at a time. Pour over crust. Bake in a water bath for 60-70 minutes. Chill for at least 6 hours.
- To decorate – Melt biscoff spread, pour over cheesecake, and sprinkle with cookie crumbs.
Notes
- Storage: Keep refrigerated in an airtight container for 4-5 days or freeze for up to 2 months.
- Serving: 1 slice
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
