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Creamy Biscoff Cookie Cheesecake

A dreamy cheesecake featuring layers of cream cheese blended with sugar and vanilla, sitting atop a crust of spiced Biscoff cookies.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 30 cookies Biscoff cookies For crust and decoration
  • 6 tablespoons unsalted butter, melted
For the cheesecake filling
  • 24 ounces cream cheese, softened At room temperature
  • 3/4 cup granulated sugar
  • 1 cup sour cream At room temperature
  • 1 teaspoon vanilla extract
For the topping
  • 1 cup heavy whipping cream For the topping
  • optional extra cookie crumbs For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the Biscoff cookies until they resemble fine crumbs.
  3. Transfer the crumbs into a mixing bowl, and mix in the melted butter until well combined.
  4. Press this mixture into the bottom of a greased 9-inch springform pan to create an even layer.
  5. Bake for about 10 minutes, then let it cool.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
  2. Gradually add the sugar, mixing well until combined.
  3. Mix in the sour cream and vanilla extract until everything is well blended.
Baking the Cheesecake
  1. Pour the cheesecake filling over the cooled crust, using a spatula to make it smooth on top.
  2. Bake in the preheated oven for about 60 minutes or until the center is set but still slightly jiggly.
  3. Once done, turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar.
  4. Then refrigerate for at least 4 hours or overnight to set.
Preparing the Topping
  1. Before serving, whip the heavy cream until stiff peaks form.
  2. Spread or pipe the whipped cream on top of the chilled cheesecake.
  3. Sprinkle some Biscoff cookie crumbs for decoration.
Serving
  1. Carefully remove the sides of the springform pan, slice, and serve chilled.

Notes

Ensure the cream cheese and sour cream are at room temperature for smooth mixing. Avoid overmixing to prevent cracks in the cheesecake. Let the cheesecake cool gradually in the oven for best results.