Biscoff Cookie Butter Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups Biscoff cookie crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
1 cup Biscoff cookie butter
07 -
3 large eggs
08 -
1 tsp vanilla extract
09 -
1/2 cup heavy cream
→ For the Topping
10 -
3/4 cup Biscoff cookie butter, melted
11 -
Extra Biscoff cookie crumbs for garnish
# Instructions:
01 -
Preheat the oven to 160°C (325°F). In a bowl, mix the Biscoff cookie crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a greased springform pan. Bake for 8-10 minutes, then let it cool.
02 -
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the Biscoff cookie butter and mix until combined. Beat in the eggs one at a time, followed by the vanilla extract and heavy cream. Mix until smooth. Pour the filling over the cooled crust.
03 -
Place the springform pan in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides (for a water bath). Bake for 55-65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
04 -
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
05 -
Spread the melted Biscoff cookie butter over the top of the chilled cheesecake. Sprinkle extra Biscoff cookie crumbs on top for garnish.
06 -
Slice and serve this decadent dessert with a dollop of whipped cream, if desired.