Biscoff Baked Cheesecake

Why This Recipe Works:

Biscoff Baked Cheesecake is a delightful combination of smooth, creamy cheesecake and the irresistible crunch of Biscoff cookies. The Biscoff cookie crust and the addition of Biscoff spread in the cheesecake filling create a rich, flavorful dessert that’s perfect for any occasion.

Ingredients:

Crust:

• 2 cups Biscoff cookie crumbs (about 1 1/2 packages of Biscoff cookies)
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup Biscoff spread
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup heavy cream, room temperature

Topping:

• 1/2 cup Biscoff spread, melted
• Crushed Biscoff cookies for garnish

Directions:

Preheat the Oven:

1. Preheat your oven to 325°F (160°C).
2. Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Crust:

1. In a medium bowl, combine the Biscoff cookie crumbs and melted butter until well mixed.
2. Press the mixture firmly into the bottom of the prepared springform pan.
3. Bake in the preheated oven for 10 minutes, then set aside to cool.

Prepare the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the granulated sugar and Biscoff spread, and beat until well combined.
3. Add the vanilla extract and mix until incorporated.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream and heavy cream until the batter is smooth and well combined.

Bake the Cheesecake:

1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Place the springform pan in a larger baking pan and fill the larger pan with hot water to create a water bath. This helps to prevent cracks in the cheesecake.
3. Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still jiggles slightly when shaken.
4. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
5. Remove the cheesecake from the oven and the water bath, and let it cool to room temperature.
6. Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.

Add the Topping:

1. Once the cheesecake is fully chilled and set, pour the melted Biscoff spread over the top, spreading it evenly.
2. Garnish with crushed Biscoff cookies around the edges.

Notes:

• Make sure all ingredients are at room temperature for best results.