Description
A rich and creamy Biscoff Cookie Butter Cheesecake with a crunchy Biscoff crust, topped with melted cookie butter and extra crumbs for garnish.
Ingredients
Scale
- For the Crust:
- 2 cups Biscoff cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup Biscoff cookie butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- For the Topping:
- 3/4 cup Biscoff cookie butter, melted
- Extra Biscoff cookie crumbs for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Mix Biscoff cookie crumbs, sugar, and melted butter for the crust.
- Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and sugar until smooth.
- Add Biscoff cookie butter and mix well.
- Add eggs one at a time, then vanilla and heavy cream.
- Pour the filling over the crust.
- Bake for 50-55 minutes until set.
- Let the cheesecake cool, then refrigerate for at least 4 hours.
- Melt Biscoff cookie butter and drizzle over the cheesecake.
- Sprinkle extra cookie crumbs on top before serving.
Notes
- Use room temperature cream cheese for smoother filling.
- Chill the cheesecake thoroughly before serving.
- Store leftovers in the refrigerator.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Biscoff, cheesecake, cookie butter, dessert, easy recipe