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Biscoff cookie crust cheesecake: The Best Indulgent Delight

Biscoff cookie crust cheesecake
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A rich and creamy cheesecake with a luscious Biscoff cookie crust that is perfect for any dessert lover.

Ingredients

Scale
  • 1 ½ cups Biscoff cookies, crushed
  • ½ cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ¼ cup Biscoff spread

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a mixing bowl, combine crushed Biscoff cookies and melted butter, then press into the bottom of a springform pan.
  3. In a large bowl, beat the cream cheese and sugar until smooth, then mix in the vanilla extract.
  4. Add eggs one at a time, beating well after each addition, and then fold in the sour cream and Biscoff spread.
  5. Pour the cheesecake mixture over the crust in the springform pan.
  6. Bake for 55-60 minutes or until the center is set.
  7. Allow to cool, then refrigerate for at least 4 hours before serving.

Notes

  • For an extra touch, drizzle melted Biscoff spread on top before serving.
  • This cheesecake is best served chilled.

Nutrition

Keywords: Biscoff, cheesecake, dessert, cookie crust

Find it online: https://www.cookingcrook.com/biscoff-cookie-crust-cheesecake-the-best-indulgent-delight/