Description
Indulge in this creamy Biscoff cheesecake with a crunchy cookie crust, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups Biscoff cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup Biscoff spread
Instructions
- Preheat your oven to 325°F (163°C).
- Combine Biscoff cookie crumbs and melted butter in a mixing bowl.
- Press the mixture into the bottom of a springform pan to form the crust.
- Beat together the cream cheese and sugar until creamy and smooth.
- Slowly add the heavy cream, vanilla extract, and Biscoff spread to the mixture.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for about 45-50 minutes, until the edges are set and the center is slightly jiggly.
- Cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Allowing the cheesecake to chill overnight enhances the flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg