Biscoff Cookie Butter Cheesecake Recipe
Ingredients:
For the Biscoff Crust:
2 cups Biscoff cookie crumbs (about 30 cookies)
½ cup melted butter
¼ cup brown sugar
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
¾ cup Biscoff cookie butter
1 tsp vanilla extract
3 large eggs
½ cup sour cream
¼ cup heavy cream
1 tsp ground cinnamon (optional for extra spice)
For the Biscoff Swirl Topping:
½ cup Biscoff cookie butter, melted
¼ cup heavy cream
Biscoff cookies (whole or crushed, for garnish)
Instructions:
Prepare the Biscoff Cookie Crust
Preheat oven to 325°F (163°C).
Mix Biscoff cookie crumbs, melted butter, and brown sugar until well combined.
Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
Let cool while preparing the filling.
Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Mix in Biscoff cookie butter, vanilla, eggs (one at a time), sour cream, heavy cream, and cinnamon.
Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake
Wrap the bottom of the pan in foil and place it in a water bath (to prevent cracks).
Bake for 50-55 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let it cool inside for 1 hour, then chill for 4-6 hours or overnight.
Add the Biscoff Swirl Topping
Melt Biscoff cookie butter and mix with heavy cream.
Swirl over the chilled cheesecake and let it set.
Garnish with whole or crushed Biscoff cookies for extra crunch
