Ingredients
Method
Prepare the Base
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the crushed Biscoff cookies and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the whipped heavy cream, vanilla extract, and Biscoff spread. Mix until fully incorporated.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake in the oven for 50 minutes, until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
Chill and Serve
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
- Before serving, melt the remaining Biscoff spread and drizzle it over the chilled cheesecake.
- Sprinkle crushed Biscoff cookies on top for garnish.
- Slice and serve chilled.
Nutrition
Notes
For best results, leave the cream cheese out to soften for at least 30 minutes before mixing. You can also use a water bath for baking to prevent cracks in the cheesecake.