Description
An irresistible dessert that combines creamy cheesecake with the caramelized flavor of Biscoff cookies.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs (about 30 cookies)
- 1/2 cup melted butter
- 1/4 cup brown sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup Biscoff cookie butter
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tsp ground cinnamon (optional for extra spice)
- 1/2 cup Biscoff cookie butter, melted (for topping)
- 1/4 cup heavy cream (for topping)
- Biscoff cookies (whole or crushed, for garnish)
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix Biscoff cookie crumbs, melted butter, and brown sugar until well combined. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Mix in Biscoff cookie butter, vanilla, eggs (one at a time), sour cream, heavy cream, and cinnamon. Pour filling over the cooled crust and smooth the top.
- Wrap the pan in foil and place it in a water bath. Bake for 50-55 minutes or until the center is set but slightly jiggly. Turn off oven and let cool for 1 hour, then chill for 4-6 hours or overnight.
- Melt the Biscoff cookie butter and mix it with heavy cream. Swirl over the chilled cheesecake and let set. Garnish with whole or crushed Biscoff cookies.
- Slice and serve chilled, optionally with whipped cream or vanilla ice cream.
Notes
For best results, chill overnight. You can use a water bath to keep the cheesecake moist and prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: cheesecake, dessert, Biscoff, cookie butter, sweet treat, holiday dessert