This Biscoff Cookie Butter Cheesecake combines the irresistible flavor of Biscoff cookies with creamy cheesecake, creating a truly indulgent dessert. The cookie butter adds a rich, caramelized sweetness, while the cookie crumb crust provides the perfect balance of crunch.
- Ingredients:
- 1 1/2 cups Biscoff cookie crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup Biscoff cookie butter (spread)
- 1/4 cup heavy cream
- 1/4 cup crushed Biscoff cookies for topping
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper.
- In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Press the mixture into the bottom of the springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Gently fold in the Biscoff cookie butter and heavy cream until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with crushed Biscoff cookies for added crunch.
Kcal: 350 kcal | Servings: 12 slices#Biscoff #cheesecake #cookiebutter #dessertrecipes #creamcheesecake #cookiecrumbcrust #sweettooth #cheesecakelovers #biscoffcookies #cookiebuttercheesecake #desserttime #bakinglove #fallbaking #cheesecakelovers #sweetdesserts