Ingredients
Method
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the Biscoff cookie crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Make the Filling
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer until smooth and creamy.
- Slowly add in the heavy cream and vanilla extract. Continue mixing until the batter is fluffy and thick.
Combine and Chill
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Add the Toppings
- Before serving, sprinkle crushed Biscoff cookies on top and drizzle with melted chocolate, if desired.
Notes
Substitutions: If you need a lighter option, you can swap half of the cream cheese for Greek yogurt. This will add a bit of tang while reducing calories! Ensure all your ingredients are at room temperature before mixing to achieve the creamiest texture. Make sure you don’t overmix the filling, as this can introduce air and lead to cracking while cooling. Leftover cheesecake can be refrigerated for up to one week or frozen for up to three months.