Directions
- 1Crush Biscoff cookies in a plastic bag.
- 2Melt butter.
- 3Mix crushed cookies, brown sugar and melted butter in a bowl.
- 4Press the mixture into the bottom of a 9 inch springform pan.
- 5Whip heavy cream until stiff peaks form.
- 6Beat cream cheese and sugar until well incorporated.
- 7Add powdered sugar, sour cream, lemon juice, and vanilla, mix until smooth.
- 8Add Biscoff spread and mix until combined.
- 9Fold in half of the whipped cream gently.
- 10Add the other half of whipped cream and fold gently.
- 11Add half of the mixture to the crust.
- 12Add a layer of Biscoff spread on top of the mixture.
- 13Add the remaining cheesecake mixture on top.
- 14Swirl extra Biscoff spread for design and top with crumbs/cookies.
- 15Refrigerate for at least 6-8 hours, preferably overnight.
Ingredients
- 2 cups crushed Biscoff cookies
- 0.33 cup brown sugar
- 0.5 cup melted butter
- 1.25 cup heavy cream
- 24 oz softened cream cheese
- 0.5 cup sugar
- 2 tbsp powdered sugar
- 0.25 cup sour cream
- 2 tsp lemon juice
- 1.5 tsp vanilla
- 0.5 cup Biscoff spread
- 0.33 cup Biscoff spread
Equipment
9-inch springform panmixing bowlshand mixerspatulaplastic bagmeasuring cupsknife
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