Biscoff Cookie Cheesecake
Serves 1230 mins prep75 mins cook
A rich and creamy Biscoff cookie cheesecake that features a buttery Biscoff cookie crust and a filling made with cream cheese and Biscoff cookie butter. Topped with melted cookie butter and cookie crumbs for added flavor and decoration, this dessert is simply delicious and a must-try!
0 servings
What you need
Instructions
1: Preheat oven to 325°F. Line cake pan or springform pan with parchment paper, set aside. 2: Place Biscoff cookies in food processor until crumbs form. Combine with melted butter. Press mixture on bottom of cake pan and bake for 10 minutes. Let cool completely. 3: With a hand or stand mixer on medium speed, beat cream cheese for 3 minutes until creamy. 4: Add brown sugar and granulated sugar and mix for another 2 minutes. 5: Add cookie butter and sour cream and mix to combine until smooth. 6: Add eggs, vanilla and salt and beat just until eggs are incorporated (do not overmix!). 7: Pour cheesecake batter into pan over baked and cooled crust. 8: Bake for 60-75 minutes over a water bath. 9: Once done baking (toothpick should come out clean in the middle), turn off oven and leave cheesecake in there for one hour. Let cheesecake cool completely. 10: Melt additional cookie butter and pour over cooled cheesecake and add cookie crumbles. Enjoy!View original recipe