Biscoff Cheesecake

There’s something truly magical about finding a recipe that not only satisfies your sweet tooth but also brings a spark of joy to your kitchen. Today, I am beyond excited to share with you a recipe that has done just that for me: Biscoff Cheesecake. It’s creamy, it’s dreamy, and it’s everything you could ever want in a dessert. Before we dive into the delicious details, I want to take a moment to express my heartfelt gratitude to all of you who have been following and trying out my recipes. Your enthusiasm and feedback make this journey so rewarding!

Ingredients

For the crust:

• 2 cups Biscoff cookie crumbs
• 6 tablespoons unsalted butter, melted

The filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup Biscoff spread

For the topping:

• 1/2 cup Biscoff spread, melted
• Whipped cream (optional)
• Crushed Biscoff cookies for garnish

How to Make Biscoff Cheesecake

Preparing the Crust

1. Preheat your oven to 325°F (163°C).
2. Mix Biscoff cookie crumbs with melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and set aside to cool.

Making the Filling

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Gradually add sugar, and continue beating until well incorporated.
3. Mix in sour cream and vanilla extract, then add eggs one at a time, mixing just enough to incorporate.
4. Gently fold in the Biscoff spread until the mixture is uniform.
5. Pour the filling over the cooled crust and smooth the top with a spatula.

Baking

1. Bake in the preheated oven for 50 minutes. The center should be slightly wobbly.
2. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
3. Remove from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours.

Adding the Topping

1. Once chilled, drizzle the melted Biscoff spread over the top of the cheesecake.
2. If desired, add a dollop of whipped cream and sprinkle with crushed Biscoff cookies.

Helpful Tips

• Ensure all your ingredients, especially the cream cheese, are at room temperature to avoid lumps in your cheesecake.
• Avoid overmixing the batter, especially after adding the eggs, to prevent the cheesecake from cracking.

Substitutions/Variations

• Vegan version: Use vegan cream cheese and a plant-based butter alternative for the crust.
• Chocolate twist: Mix in a tablespoon of cocoa powder into the crust mixture for a chocolatey base.

Frequently Asked Questions

Q: Can I make this cheesecake gluten-free? A: Absolutely! Use gluten-free Biscoff cookies for the crust to make it gluten-free.

Q: What if I don’t have a springform pan? A: You can use a regular pie pan, but line it with parchment paper for easier removal.

Storage Instructions

Store the cheesecake in the refrigerator covered with plastic wrap for up to 5 days. For longer storage, freeze it without the toppings for up to 2 months; just thaw overnight in the refrigerator before serving.

More Relevant Recipes

If you loved this Biscoff Cheesecake, you might also be interested in these delightful recipes from our blog:

• Chicken Mozzarella Pasta
• Balanced Meal Plan

This Biscoff Cheesecake is not just a dessert, it’s a show-stopper that’s perfect for any occasion. Whether it’s a family gathering or a quiet evening with a good book, this cheesecake promises to make your day a little sweeter. Dive into the creamy, caramel-like richness of Biscoff and let every bite take you to a world of flavor that’s anything but boring! Happy baking!

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