Description
A delicious and creamy Biscoff cheesecake with a crunchy cookie crust.
Ingredients
Scale
- 2 cups Biscoff cookies, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C).
- Combine crushed Biscoff cookies with melted butter until mixed well.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes. Let cool.
- In a bowl, blend cream cheese and sugar until smooth, then add vanilla and sour cream.
- Whip heavy cream until soft peaks form; gently fold it into the cheesecake mixture.
- Pour the filling over the cooled crust and chill in the refrigerator for at least 4 hours or overnight.
- Once set, slice and serve chilled, optionally drizzling with melted Biscoff spread.
Notes
- For a richer flavor, consider adding more Biscoff spread to the cheesecake filling.
- This cheesecake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg