🍪 Biscoff Cheesecake

Ingredients

Crust:

• 2 cups Biscoff cookies, finely crushed

• 6 tbsp unsalted butter, melted

• 2 tbsp brown sugar (optional, for extra sweetness)

Cheesecake Filling:

• 24 oz cream cheese, softened (3 blocks)

• 1 cup granulated sugar

• 1 cup Biscoff cookie butter (melted slightly for easy mixing)

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup sour cream

• ½ cup heavy cream

Topping:

• ½ cup Biscoff cookie butter, melted

• Extra crushed Biscoff cookies (for garnish)

• Whipped cream (optional)

Instructions

1. Make the Crust

1. Preheat oven to 325°F (160°C).

2. Mix crushed Biscoff cookies with melted butter and sugar.

3. Press mixture firmly into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.

2. Add cookie butter and vanilla, mixing until fully incorporated.

3. Add eggs one at a time, mixing gently after each.

4. Stir in sour cream and heavy cream until smooth.

5. Pour filling over the cooled crust.

3. Bake the Cheesecake

1. Place springform pan in a larger roasting pan. Fill roasting pan with hot water halfway up the sides (water bath helps prevent cracks).

2. Bake for 60–70 minutes, until edges are set but center is slightly wobbly.

3. Turn off oven, crack door, and let cheesecake rest inside for 1 hour.

4. Remove, cool to room temperature, then refrigerate at least 6 hours (preferably overnight).

4. Add the Topping

1. Once chilled, spread melted Biscoff cookie butter over the top.

2. Sprinkle crushed Biscoff cookies around the edges.

3. Pipe whipped cream swirls if desired.