Description
A creamy, dreamy cheesecake that blends the smooth texture of cream cheese with the warm, spiced flavor of Biscoff cookies. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 200g Biscoff cookies (crushed)
- 80g butter (melted)
- 1 tbsp sugar
For the Filling:
- 500g cream cheese (softened)
- 150g sour cream
- 120g sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3 tbsp Biscoff spread or crushed Biscoff cookies (optional)
Optional Toppings:
- Whipped cream
- Caramel sauce
- Crushed or whole Biscoff cookies
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (165°C). Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a pin. Combine crumbs with melted butter and sugar. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. - Make the Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until fully combined. Beat in eggs, one at a time, on low speed until just blended. If using, fold in the Biscoff spread or crushed cookies. - Assemble and Bake:
Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes to prevent cracks. Run a knife around the edges to loosen it. - Chill:
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set. - Add Toppings:
Before serving, decorate with whipped cream, caramel sauce, or crushed Biscoff cookies for an extra touch of flavor and texture.
Notes
- Avoid Overmixing the Filling:
When adding the eggs, mix gently on low speed to avoid incorporating too much air. Overmixing can cause cracks in your cheesecake during baking. - Prevent a Soggy Crust:
Ensure your crust is baked for the full 10 minutes and cooled completely before pouring the filling. This helps it stay firm and prevents sogginess. - Chill for the Best Results:
Refrigerate the cheesecake for at least 4 hours or, ideally, overnight. This allows the flavors to meld and ensures a firm, creamy texture for easy slicing.
- Prep Time: 20 min
- Cook Time: 1 hour 15 minutes