Biscoff Cheesecake
A decadent Biscoff Cheesecake featuring a crunchy cookie crust and a creamy, spiced filling that delights the senses.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 300 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 200g Biscoff cookies (for crust)
- 100g unsalted butter (melting)
- 400g cream cheese
- 200g Biscoff spread
- 100g powdered sugar
- 200ml heavy cream
- 1 tsp vanilla extract
- Extra Biscoff spread (for topping)
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, pulse the Biscoff cookies into fine crumbs. Transfer them to a mixing bowl and mix in the melted unsalted butter. Press it firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for about 10 minutes.
- Beat the cream cheese until smooth, gradually adding in the Biscoff spread and powdered sugar while mixing.
- Whip the heavy cream with the vanilla extract until soft peaks form, then gently fold it into your cheesecake mixture.
- Pour the creamy filling over your pre-baked crust, smoothing the top with a spatula. Cover with plastic wrap and chill in the refrigerator for at least 240 minutes (or overnight).
- Heat the extra Biscoff spread until it can drizzle, then pour over the cheesecake before serving.
Notes
This cheesecake can be kept in the fridge for up to five days. It can also be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Biscoff cheesecake, dessert, cream cheese, baked cheesecake