Ingredients
Scale
- 32 Biscoff cookies (250 grams)
- 1/3 cup unsalted butter (75 grams), cut into pats
- 1/16 teaspoon salt
- 24 ounces full-fat cream cheese (675 grams), room temperature
- 1 1/4 cups granulated sugar (250 grams)
- 1 cup creamy Biscoff spread (275 grams)
- 1/2 cup sour cream (115 grams)
- 2 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs (about 50 grams each, out of shell)
- 125 grams remaining Biscoff spread
- 2 whole Biscoff cookies
- 1/4–1/3 cup crushed Biscoff cookies
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9” springform pan with parchment paper.
- Melt unsalted butter and mix with crushed Biscoff cookies and salt. Press into the pan and bake for 6-8 minutes.
- Beat cream cheese and sugar until fluffy. Add Biscoff spread, sour cream, heavy cream, vanilla, and salt; mix well.
- Incorporate eggs one at a time without overmixing.
- Wrap the springform in foil and prepare a water bath. Pour the filling into the crust and place in the bath.
- Bake at 325°F (167°C) for 50 minutes. Cool, then refrigerate for at least 8 hours.
- Melt remaining Biscoff spread for topping and drizzle over the cheesecake. Garnish with crushed cookies.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for a smooth mixture.
Do not overmix after adding eggs to avoid cracks.
You can substitute Biscoff cookies with gluten-free options.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 320
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 110