Biscoff Cheesecake Cream Cookie (Print Version)
Creamy cheesecake blended with Biscoff cookies, layered on a crisp base, and crowned with whipped cream.
# Ingredients:
→ Crust
01 -
24 Biscoff cookies (approximately 7 ounces)
02 -
7 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar (optional)
→ Cheesecake Filling
04 -
18 ounces cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
3/4 cup sour cream
07 -
1 teaspoon vanilla extract
08 -
3 large eggs, room temperature
09 -
1/2 cup Biscoff spread
→ Finishing
10 -
Whipped cream, for garnish
11 -
Crushed Biscoff cookies, for sprinkling
# Steps:
01 -
Preheat oven to 350°F (180°C).
02 -
Crush Biscoff cookies in a food processor until finely ground. Combine with melted butter and sugar in a bowl, mixing thoroughly.
03 -
Evenly press the cookie mixture into the base of a 9-inch springform pan. Bake for 10 minutes, then remove and cool completely.
04 -
In a large bowl, beat cream cheese until smooth. Add granulated sugar, sour cream, and vanilla extract; mix until fully incorporated. Add eggs one at a time, blending after each addition. Gently fold in Biscoff spread until evenly combined.
05 -
Pour the filling onto the cooled crust. Smooth the top with a spatula. Bake in the oven for 50 to 60 minutes, or until the edges are set and the center jiggles slightly.
06 -
Turn off the oven and crack the door open slightly. Allow the cake to cool in the oven for 1 hour to minimize cracking.
07 -
Transfer cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight until set.
08 -
Before serving, top with whipped cream and sprinkle with crushed Biscoff cookies.
# Notes:
01 -
Bring all dairy ingredients to room temperature before mixing to ensure a smooth, lump-free filling.