Description
A delightful dessert that combines creamy texture with the unique flavors of Biscoff cookies and spread, perfect for any occasion.
Ingredients
Scale
- 200g Biscoff cookies (for crust)
- 100g unsalted butter (melted)
- 400g cream cheese
- 150g sugar
- 200ml sour cream
- 3 large eggs
- 200g Biscoff spread (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Crush the Biscoff cookies and mix them with melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- Beat the cream cheese and sugar until smooth.
- Add the sour cream and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is just set.
- Let the cheesecake cool, then refrigerate for at least 240 minutes or overnight.
- Spread Biscoff spread on top of the cheesecake before serving.
Notes
Make sure the cream cheese is at room temperature for easy mixing. Do not overmix the cheesecake batter to prevent cracks. For a smoother crust, finely crush the Biscoff cookies. Let the cheesecake cool completely before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg