Biscoff Cookie Cheesecake

Ingredients

Crust

  • 3 cups Biscoff Cookies, crushed
  • 1/4 cup Granulated Sugar
  • 1/2 cup Unsalted Butter, melted

Cheesecake

  • 907 grams Cream Cheese, softened
  • 1 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/2 cup Sour Cream
  • 1 cup Biscoff Cookie Butter
  • 1 tbsp Vanilla Extract
  • 1/4 tsp Salt
  • 4 large Eggs

Biscoff Layer

  • 1/2 cup Biscoff Spread

Directions

  1. Pre-heat the oven to 325ºF
  2. Place the Biscoff cookies in a food processor and process to obtain fine crumbs; Melt the butter; mix with the Biscoff crumbs
  3. Press the mixture on the bottom of a 9” cheesecake pan
  4. Bake the crust in the oven for 10 minutes; remove it from the oven and let it cool down

Biscoff Cheesecake Batter

  1. Beat the cream cheese with a mixer at medium speed, until creamy
  2. Add the brown sugar and granulated sugar to the cream cheese; beat for another 2 minutes at medium speed; scrape the bowl; beat for another 30 seconds
  3. Add the sour cream and biscoff cookie butter to the bowl; mix to combine; scrape the bowl
  4. Add the vanilla and salt; mix
  5. Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter
  6. Add the eggs to the batter; mix just until combined; it’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
  7. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake
  8. Pour the cheesecake in the pan, over the baked and cooled crust
  9. Wrap the bottom of the pan with a few layers of foil
  10. Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack
  11. Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes
  12. To check if the cheesecake is done baking, it should jiggle slightly in the center, but the edges should look set
  13. Turn the oven off, and leave the cheesecake in there for 1 hour
  14. Remove the cheesecake from the oven and place it in the fridge for at least 6 hours