Biscoff Cheesecake Recipe
Biscoff Cheesecake is a tasty dessert that is prepared with a creamy cheesecake fillingmixed with biscoff cookie pieces.
Ingredients
- 2 cups Biscoff cookies crushed into fine crumbs
- 7 tablespoons unsalted butter melted
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup Biscoff spread
- Biscoff cookies crushed optioanl for garnish
- Biscoff spread optional for drizzling
Instructions
- Set the temperature of the oven to 350 F (175 C). Put some grease on a 9 inch spring form pan and cover the bottom with parchment paper.
- Now, mix the crushed biscoff biscuit with melted butter until thoroughly combined.
- Push the mixture down firmly into the bottom of the pan and then bake it in the oven for about 10 minutes. Once baked, take it out and allow it to cool completely.
- In a separate bowl, mix the sugar and cream cheese until it’s creamy and smooth.
- Mix the vanilla extract and heavy cream into the cream cheese mixture. Continue beating until everything is mixed and thick.
- Now, carefully mix the biscoff spread into the cheesecake filling until evenly spread out.
- With a help of spatula, spread the cheesecake mixture evenly over the crust in the springform pan.
- You can also put the crushed biscoff cookies on the cheese cake for a better taste and texture.
- Put the biscoff biscuit in the refrigetor for a minimum 4 hours or overnight to let it set.
- Once the cheesecake is hardened and cooled, remove it from the spring form pan. Before serving, you can also include more biscoff spreadover the top.
- It’s time to serve the cheesecake by slicing it.