Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Crush about 20 Biscoff cookies into fine crumbs and melt 5 tablespoons of unsalted butter. Combine and press into a 9-inch springform pan. Chill for 20 minutes.
- In a large bowl, mix 16 ounces of softened cream cheese and 1 cup of granulated sugar until smooth.
- Blend in 3/4 cup of Biscoff spread and 1 teaspoon of vanilla extract. Beat on low speed until combined.
- Whip 1 cup of heavy whipping cream until soft peaks form and gently fold into the cream cheese mixture.
- Pour the filling over the chilled crust and smooth the top. Refrigerate to set.
- After at least 6 hours chill time, drizzle warm extra Biscoff spread over the cheesecake and garnish with crushed cookies before serving.
Nutrition
Notes
For best results, use room temperature cream cheese to avoid lumps and enhance smoothness. Chill thoroughly before serving for the best texture.
