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Biscoff Cheesecake

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A rich and creamy Biscoff cheesecake with a crunchy cookie crust, perfect for indulging in nostalgia and comfort.

Ingredients

Scale
  • 8 Biscoff cookies, crushed
  • 4 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread
  • Additional Biscoff cookies for topping

Instructions

  1. Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed Biscoff cookies with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust that will hold the creamy filling.
  2. In a separate bowl, beat the softened cream cheese until it’s perfectly smooth. Gradually add in the powdered sugar while mixing to achieve a sweet and creamy consistency. Then, incorporate the heavy whipping cream, vanilla extract, and Biscoff spread, mixing until everything is well combined and fluffy.
  3. Pour the delightful cream cheese filling over your prepared crust, using a spatula to smooth it out and create an even surface for the ultimate indulgence.
  4. Place the cheesecake in the freezer for at least 4 hours. This waiting game ensures that your dessert sets into a sliceable, luscious creation.
  5. Before serving, add a touch of flair by topping your cheesecake with additional Biscoff cookies. This not only elevates the presentation but adds a lovely crunch with each bite.
  6. Once everything is set, it’s time for the moment of truth. Slice your Biscoff cheesecake and prepare for a delicious experience that is sure to please everyone at the table.

Notes

Keep this cheesecake wrapped tightly in plastic wrap or stored in an airtight container in the freezer for up to a month. Before serving leftovers, let it thaw in the refrigerator for a few hours.

Nutrition

Find it online: https://charloottexdessertz.com/biscoff-cheesecake/

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