Description
A rich and creamy cheesecake made with Biscoff cookies for a nostalgic treat.
Ingredients
Scale
- 24 Biscoff cookies, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup crushed Biscoff cookies (for folding into the filling)
Instructions
- Preheat oven to 350°F (175°C).
- Crush Biscoff cookies in a food processor. Mix with melted butter and press into the bottom of a springform pan. Bake for 10 minutes.
- In a bowl, whip cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until combined.
- Add eggs one at a time, mixing gently to avoid overmixing.
- Fold in additional crushed Biscoff cookies into the filling.
- Pour the batter into the crust and bake for 45-55 minutes until edges are set.
- Cool in the pan for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
- Top with melted Biscoff spread or whipped cream before serving.
Notes
For a lighter option, substitute with Neufchâtel cheese and Greek yogurt. Ensure cream cheese is at room temperature for easy blending.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Biscoff, Cheesecake, Dessert, Sweet Treat, Family Recipe