⏱️ Prep Time
- 25 minutes
🔥 Cook Time
- 1 hour
❄️ Chill Time
- 4–6 hours (or overnight)
⏲️ Total Time
- About 5–7 hours
🛒 Ingredients
🍪 Crust:
- 2 cups Biscoff cookies crumbs
- 1/2 cup (1 stick) butter, melted
🧀 Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread
🍯 Topping:
- 1/2 cup Biscoff spread (melted for drizzle)
- Crushed Biscoff cookies (optional for garnish)
👩🏽🍳 Directions
🍪 Make the Crust
- Preheat oven to 325°F (165°C).
- Crush Biscoff cookies into fine crumbs.
- Mix crumbs with melted butter until combined.
- Press firmly into the bottom of a springform pan.
- Bake for 8–10 minutes, then let cool.
🧀 Make the Filling
- Beat cream cheese until smooth and creamy.
- Add sugar and mix well.
- Add eggs one at a time, mixing slowly.
- Stir in sour cream, vanilla, and Biscoff spread.
- Mix until smooth (do not overmix).
🍰 Bake
- Pour filling over crust.
- Tap pan gently to remove air bubbles.
- Bake for 55–60 minutes (center slightly jiggly).
❄️ Cool & Chill
- Turn off oven and let cheesecake sit inside for 1 hour (door slightly open).
- Remove and cool completely.
- Refrigerate for at least 4–6 hours or overnight.
🍯 Add Topping
- Warm Biscoff spread until pourable.
- Drizzle over cheesecake.
- Sprinkle crushed cookies on top.