Deliciously creamy cheesecake with a Biscoff cookie crust and a smooth Biscoff cookie butter filling
Ingredients:
– 2 cups crushed Biscoff cookies
– 1/4 cup melted butter
– 24 oz cream cheese, softened
– 1 cup sugar
– 1 cup Biscoff cookie butter
– 3 eggs
– 1 tsp vanilla extract
– 1/2 cup sour cream
– Biscoff cookies for garnish
Directions:
Preheat oven to 325°F (160°C).
Mix crushed Biscoff cookies and melted butter in a bowl until well combined.
Press the cookie mixture into the bottom of a springform pan to form the crust.
In a large bowl, beat cream cheese and sugar until smooth.
Add in the Biscoff cookie butter and mix until fully incorporated.
Beat in the eggs one at a time, then add the vanilla extract and sour cream.
Pour the filling over the crust in the pan.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly golden.
Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Before serving, garnish with Biscoff cookies.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours
Kcal: 380 kcal | Servings: 10 servings