Description
Biscoff Cheesecake is a delightful blend of creamy cheesecake and crunchy Biscoff cookies, delivering an irresistible dessert experience. With a buttery cookie crust and a smooth filling infused with rich caramel and hints of cinnamon, every slice feels like a sweet escape to a cozy café. Perfect for gatherings or as a well-deserved treat, this easy-to-make cheesecake will leave your friends and family craving more.
Ingredients
Scale
- 1 ½ cups Biscoff cookies, crushed
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup sour cream
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- ½ cup Biscoff spread
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, crush Biscoff cookies into fine crumbs. Mix with melted butter.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until combined.
- Add eggs one at a time, mixing just until incorporated. Fold in Biscoff spread.
- Pour filling over the crust and bake for 50-60 minutes or until slightly jiggly in the center.
- Cool then refrigerate for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 18g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg