1 package (8.8 ounces) Biscoff cookies, crushed
1/3 cup butter, melted
CHEESCAKE FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup Biscoff creamy cookie spread
1/2 cup sour cream
1/4 teaspoon salt
1 tablespoon vanilla extract
4 large eggs, room temperature
TOPPING:
1/2 cup Biscoff creamy cookie spread
Additional crushed Biscoff cookies, optional
1Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
2In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 to 10 minutes. Cool on a wire rack.
3In a large bowl, beat cream cheese on medium speed until smooth, 4 to 5 minutes. Beat in sugar, cookie spread, sour cream, salt and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan into a larger baking pan; add 1 in. of hot water to larger pan.
4Bake until center is just set and top appears dull, 50 to 55 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate 3 hours or overnight, covering when completely cooled.
5For topping, warm the cookie spread in microwave, about 10 to 15 seconds. Spread over cheesecake evenly. Sprinkle with additional cookie crumbs, if desired.
Total Time
Prep: 25 Mins. Cook: 1 Hr. 30 Mins. + Cooling & Chilling
Biscoff cheesecake puts the warm and spicy flavors of Biscoff cookies into cheesecake form. Including both Biscoff cookies and Biscoff cookie spread, this cheesecake will have cookie fans making it on repeat.
Nutrition Facts
1 piece: 702 calories, 50g fat (24g saturated fat), 159mg cholesterol, 431mg sodium, 54g carbohydrate (39g sugars, 0 fiber), 9g protein.