Biscoff Cookie Butter Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups Biscoff cookie crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 cup Biscoff cookie butter
07 -
3 large eggs
08 -
1 tsp vanilla extract
09 -
½ cup heavy cream
→ Topping
10 -
¾ cup Biscoff cookie butter, melted
11 -
Extra Biscoff cookie crumbs for garnish
# Instructions:
01 -
Preheat the oven to 160°C. Mix the Biscoff cookie crumbs, granulated sugar, and melted butter in a bowl until combined. Press the mixture firmly into the base of a greased springform pan. Bake for 8–10 minutes and set aside to cool.
02 -
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the Biscoff cookie butter and mix until incorporated. Beat in the eggs one at a time, followed by the vanilla extract and heavy cream. Mix until smooth and pour the filling over the cooled crust.
03 -
Place the springform pan into a larger baking pan. Fill the outer pan with hot water halfway up the sides to create a water bath. Bake for 55–65 minutes, until the center is just set and slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
04 -
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
05 -
Spread the melted Biscoff cookie butter evenly over the top of the chilled cheesecake. Garnish with extra Biscoff cookie crumbs.
06 -
Slice and serve the cheesecake. Optionally, top with a dollop of whipped cream.