Description
A creamy and rich cheesecake with the irresistible flavor of Biscoff cookie butter, perfect for any occasion.
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 (160°C). Grease a 9-inch springform pan.
- Mix Biscoff cookie crumbs with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add Biscoff cookie butter and mix well.
- Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and heavy cream until fully combined.
- Pour filling over the crust. Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour. Then refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.