Description
A luscious, velvety Biscoff Cheesecake that combines the warm caramel notes of Biscoff cookies with a creamy cheesecake base, featuring a crunchy cookie crust and airy filling.
Ingredients
Scale
- 1 1/2 cups Biscoff cookies, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread
Instructions
- Prepare the Crust: In a bowl, combine Biscoff cookies and melted butter. Mix and press into the bottom of a greased springform pan. Bake at 350°F (175°C) for about 10 minutes until slightly golden, then let it cool.
- Make the Cheesecake Filling: Beat cream cheese until creamy, then gradually sift in powdered sugar and vanilla extract until there are no lumps.
- Whip the Cream: Whip heavy cream until stiff peaks form.
- Combine: Fold whipped cream into the cream cheese mixture, then add Biscoff spread and gently stir.
- Assemble: Pour filling over cooled crust and smooth the top.
- Chill: Refrigerate for at least 4 hours or overnight until set.
- Serve and Enjoy: Release the springform pan, slice, and serve chilled.
Notes
Ensure all ingredients are at room temperature for smooth blending. Store in an airtight container for up to five days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling/Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg