Biscoff Cheesecake

Ingredients

• 32 oz Cream cheese (softened)
• 3 Eggs (large)
• 0.5 cup Sour cream
• 1 cup Granulated sugar
• 0.25 cup Biscoff cookie butter (melted)
• 1 tbsp Cornstarch
• 1 tbsp Vanilla extract
• 1 tsp Ground cinnamon
• 0.25 tsp Salt
• 8.8 oz Biscoff cookies (for crust)
• 6 tbsp Butter (melted)
• 4.5 Biscoff biscuits (crumbled, for topping)
• 2.5 tbsp Biscoff spread (melted, optional for topping)

Steps

1. 1

   Preheat your oven to 160°C (320°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.

2. 2

   Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.

3. 3

   In a bowl, combine the crushed biscuits with 6 tablespoons of melted butter and mix until fully coated.

4. 4

   Press the mixture into the bottom of the prepared springform pan, packing it tightly and evenly. Set aside and refrigerate while you prepare the cheesecake filling.

5. 5

   In a large mixing bowl, beat the 32 ounces of softened cream cheese with an electric mixer until smooth and creamy.

6. 6

   Add the 1/2 cup sour cream, 1/4 cup melted Biscoff spread, and 1 tablespoon vanilla extract. Mix until smooth.

7. 7

   Add the 1 tablespoon cornstarch, 1 teaspoon cinnamon, 1 cup granulated sugar, and 1/4 teaspoon salt. Mix again until incorporated.

8. 8

   Beat in the 3 large eggs one at a time, mixing well after each addition. Ensure the batter is smooth and well-combined.

9. 9

   Pour the cheesecake filling over the refrigerated Biscoff biscuit base, spreading it evenly with a spatula.

10. 10

    Wrap the bottom of the springform pan in aluminum foil to protect it from the water bath.

11. 11

    Place the cheesecake in the preheated oven on the middle rack. Place a water bath at the bottom of the oven and bake for about 50-60 minutes, or until the edges are set but the center is still slightly wobbly.

12. 12

    After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour to prevent cracking.

13. 13

    Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature.

14. 14

    Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.

15. 15

    Before serving, crumble 4-5 Biscoff biscuits over the top of the cheesecake for decoration.

16. 16

    Optional: Drizzle 2-3 tablespoons of melted Biscoff spread over the top. You can heat the spread in the microwave for 20-30 seconds to make it easier to drizzle.

Notes

To prevent cracking, ensure the cream cheese is fully softened before mixing and use the cooling method with the oven door ajar as described in the steps.

Nutrition per serving

• dessert
• cheesecake
• biscoff
• baked
• sweet
• holiday