BISCOFF CHEESECAKE

by

  2. Preheat oven to 350°. Place a large sheet pan on the very bottom rack in the oven. Fill it half full with water. Line a 9 inch springform pan with parchment paper.
  3. Place the Biscoff cookies in a food processor and pulse until all of them are crumbs. Combine the cookie crumbs, granulated sugar, and butter. Press the mixture down firmly in the bottom of the pan. Set aside.
  4. In a large mixing bowl, beat the cream cheese and brown sugar until creamy. Add the salt, sour cream, vanilla, and Biscoff spread and mix until smooth and creamy.
  5. Add the eggs and mix just until combined. Pour the batter onto the prepared crust. Place the cheesecake on the oven rack directly above the pan of steaming water. Bake for 50 minutes.
  6. Turn oven off and crack the oven door. Let cool in oven for for 10 minutes, then remove the cheesecake from the oven.
  7. Place the cheesecake on a wire rack. Run a knife around the outside edge of the pan to loosen the cheesecake from the sides of the pan. Let cool for 1-2 hours, then place in refrigerator for 6 hours to chill completely.
  8. Once the cheesecake is completely chilled, remove the side of the springform pan. Place the full cheesecake on a serving plate.
  9. Place the Biscoff spread in a microwave bowl and heat until just melted. Stir and spread over the top of the cooled cheesecake.
  10. Using a piping bag and icing tip 1M add Cool Whip swirls around the outside edge of the cheesecake, leaving a small space between each one. Add cream filled cookies in between each swirl. Refrigerate until ready to serve.

NOTES

 

  • Use room temperature ingredients. Set the cream cheese and eggs out ahead of time. Room temperature cream cheese is easier to beat into a creamy consistency.
  • Do not over mix the batter! Too much mixing can add air to the batter which will cause the cheesecake to crack while baking.
  • Can’t find Biscoff? Use any other brand of cookie butter or speculoos cookies in this recipe.
  • Use a steam bath. Place a sheet pan on the bottom rack of the oven, and fill it halfway with water. This is much easier than a water bath. Plus, you don’t have to worry about water seeping in and ruining the cheesecake.
  • Chill before serving. Refrigerate the baked cheesecake for at least 6 hours before removing the side of the pan and decorating.
Pages: 1 2

Leave a Comment