Biscoff Cookie Cheesecake
A luxurious cheesecake featuring creamy layers and a delightful Biscoff cookie flavor, perfect for any occasion.
Ingrédients
Crust
- 1.5 cups Biscoff cookies, crushed
- 0.5 cups unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cups powdered sugar
- 1 tsp vanilla extract
- 1 cups heavy cream
- 0.5 cups Biscoff spread
Topping
- Extra pieces Biscoff cookies for topping Crushed or whole, as desired.
Instructions
Preparation
- Gather all your ingredients on a countertop.
- Crush Biscoff cookies into fine pieces.
- Allow cream cheese to soften at room temperature.
Making the Crust
- Mix crushed Biscoff cookies with melted butter until it resembles damp sand.
- Press the mixture into the bottom of a springform pan.
- Bake at 350°F (175°C) for about 10 minutes, then let cool.
Making the Filling
- Beat softened cream cheese with an electric mixer until smooth.
- Add powdered sugar and vanilla extract; mix until fluffy.
- Whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in Biscoff spread to create a marbled effect.
Assembling
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
Serving
- Remove from springform pan and top with extra Biscoff cookies and drizzle with Biscoff spread.
- Serve chilled and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to two months. Thaw in the refrigerator before serving.