Imagine a lusciously creamy cheesecake with a delightful hint of cookie butter, all sitting on a crumbly, buttery Biscoff cookie crust… Mmm, heavenly! That’s right; we’re talking about the Biscoff Cheesecake, complete with Creamy Cookie Butter Filling on a Biscoff Cookie Crust. It’s the perfect dessert to grace any occasion, whether it’s a birthday celebration, an anniversary, a family gathering, or just because you fancy something sweet to lighten up your day.
You know what’s cool about this delectable dessert? It isn’t just delightful to the tastebuds; it’s an absolute pleasure for the eyes too, creating a beautiful centerpiece on your dessert table. And if you’re a Biscoff fan, you’ll fall in love with this recipe at first bite, we promise!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: 8 servings
- Yield: One 9-inch cheesecake
Ready to whip up your own Biscoff Cheesecake? Let’s get to it!
Ingredients & Equipment You’ll Need
- 2 cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter, melted
- 3 (8 oz.) packages cream cheese, at room temperature
- 1 cup sugar
- 1 cup Biscoff cookie butter
- 1 teaspoon vanilla extract
- 3 large eggs
Equipment Needed
9-inch springform pan, Hand mixer, Mixing bowls, Oven
The key ingredient here, of course, is the Biscoff cookie butter. It creates that dreamy, melt-in-your-mouth creaminess and flavors the cheesecake beautifully. And those Biscoff cookie crumbs? They’re an absolute game-changer. An impressive crumbly crust that takes this cheesecake to another level!
Note: You can substitute the Biscoff cookie butter with peanut butter if you prefer, and Graham crackers can be used in place of the Biscoff cookies for the crust.
How To Make Biscoff Cheesecake | Creamy Cookie Butter Filling On Biscoff Cookie Crust
- Start by preheating your oven to 325��F and prep your 9-inch springform pan by lining it with parchment paper.
- In a bowl, combine the Biscoff cookie crumbs and melted butter until it resembles wet sand. Press this mixture into the base of the pan and chill in the fridge while you make the filling.
- Beat the cream cheese until smooth and creamy. Add the sugar and continue beating until well combined and fluffy.
- Stir in the Biscoff cookie butter and vanilla extract, ensuring they are evenly incorporated into the mixture.
- Add the eggs one at a time, making sure each one is incorporated before adding the next.
- Pour the cream cheese mixture over the prepared crust and smooth the top with a rubber spatula.
- Bake in the preheated oven for about 2 hours or until the cheesecake is set and lightly golden on top.
- Once cooked, let the cheesecake cool in the pan. When fully cooled, you can remove it from the pan and chill it in the fridge for at least 4 hours before serving.
- Make sure your cream cheese is at room temperature before starting – this helps it to blend smoothly and avoids lumps.
- Don’t rush the cooling process – ideally, overnight in the fridge is best.
- Use a water bath when baking to prevent cracks on the surface of the cheesecake.
- Store the cheesecake in the fridge, it’ll keep for up to 5 days.
- Freezing is also an option. Just be sure to tightly wrap the cheesecake in plastic wrap, then in foil. It’ll keep for up to 2 months.
Tips For The Best Results
Storage Tips
Frequently Asked Questions
Q: Can I substitute the Biscoff cookie butter with something else?
A: Yes, you can substitute the Biscoff cookie butter with peanut butter or any other cookie butter of your choice.
Q: How long will this cheesecake last?
A: If chilled properly, and stored in an airtight container, it’ll last up to 5 days in the fridge. You can also freeze it for up to 2 months.
Q: Can I use a different biscuit for the crust?
A: Absolutely! If you can’t find Biscoff cookies, you can use Graham crackers or even Digestive biscuits instead.
Q: Is it necessary to use a springform pan?
A: Yes, a springform pan makes it easier to remove the cheesecake after baking. However, if you don’t have one, a normal cake pan would work too. Just line it well with parchment paper.
Q: Can I bake this cheesecake without an oven?
A: Baking in an oven is the best method for this recipe, but you could potentially use a large pot over the stovetop with a lid to create a makeshift oven or a slow cooker set on high.
Nutritional Facts of Biscoff Cheesecake | Creamy Cookie Butter Filling On Biscoff Cookie Crust
Each serving of this indulgent cheesecake offers 470 calories, 34g fat, 23g carbs, and 9g protein. Please note, these numbers are approximate and may vary based on the ingredients used.
In conclusion, Biscoff Cheesecake with Creamy Cookie Butter Filling on Biscoff Cookie Crust isn’t just a dessert; it’s an experience of its own. With its creamy, buttery, and crunchy elements, it bursts with flavors that are sure to satisfy any sweet tooth. Whether you’re hosting a dinner party or simply enjoying a quiet evening with a good book, this cheesecake makes for a great companion. Enjoy!
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