Description
his Biscoff Cheesecake is ultra-creamy, packed with the caramelized flavor of Biscoff cookies, and topped with a luscious cookie butter drizzle.
Ingredients
Units
Scale
For the Crust:
- 2 cups Biscoff cookie crumbs
- 1/4 cup melted butter
For the Cheesecake:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup Biscoff spread
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For Topping:
- 1/4 cup Biscoff spread, melted
Instructions
- Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
- Mix cookie crumbs and butter, pressing into the pan. Bake for 10 minutes.
- Beat cream cheese, sugar, and Biscoff spread until smooth. Add eggs, vanilla, and sour cream.
- Pour over the crust and bake for 45 minutes. Cool completely.
- Drizzle melted Biscoff spread on top before serving.
Notes
- Chill overnight for the best texture.
- Add crushed Biscoff cookies on top for extra crunch.