This decadent cheesecake combines the irresistible flavors of Biscoff cookies and rich, velvety cream cheese. Perfect for special occasions, dinner parties, or simply treating yourself, each bite is a harmonious blend of sweet, spiced, and creamy goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 16 ounces |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Heavy whipping cream | 1 cup |
| Biscoff cookie spread | 1 cup |
| Crushed Biscoff cookies (about 10 cookies) | 1 cup |
| Unsalted butter, melted | 1/4 cup |
| Ground cinnamon | 1/2 teaspoon |
| Pinch of salt | 1 |
| Extra Biscoff cookies | For garnish |
Instructions
- In a medium bowl, mix crushed Biscoff cookies, melted butter, cinnamon, and a pinch of salt until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue mixing until fully incorporated.
- Add vanilla extract and Biscoff cookie spread, beating until the mixture is smooth and combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold it into the Biscoff cream cheese mixture, taking care not to deflate the whipped cream.
- Pour the filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
- Before serving, garnish with extra Biscoff cookies. Remove the sides of the springform pan carefully and slice into portions.
Notes
- For a chocolate twist, drizzle melted chocolate over the cheesecake before serving.
- To create individual servings, divide the crust and filling into small dessert cups or jars for a fun presentation.
Nutrition
Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 28g (Saturated: 16g, Unsaturated: 8g, Trans: 0g)
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg
