Description
A creamy and decadent cheesecake with a Biscoff cookie crust and rich cookie butter swirls.
Ingredients
Scale
For the Crust:
- 2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup Biscoff cookie butter
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Mix Biscoff cookie crumbs and melted butter, then press into a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add cookie butter and mix well.
- Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream until fully combined.
- Pour filling over the crust. Use a knife to swirl additional cookie butter on top if desired.
- Bake for 50-60 minutes until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.