2Combine the soft cream cheese, sugar, and eggs and mix until completely combined.
3Add the cornstarch and flour to the mixture.
4Pour in the melted biscoff and vanilla, then mix.
5Add in the heavy cream until fully combined and smooth.
6Pour the batter through a strainer into a loaf pan or an 8-inch round pan that has been lined with parchment paper.
7Bake for about 30-35 minutes, adjusting time if needed based on your oven (convection bake was used in the example).
8Allow the cake to cool completely before placing it in the refrigerator overnight.
9For the whipped cream, combine softened cream cheese, heavy cream, and powdered sugar until fully combined and whipped, being careful not to over mix.
10The next day, you can decorate the cheesecake with more Biscoff spread, the whipped cream mixture, and crushed cookies.
Ingredients
3 blocks (24 oz) softened cream cheese
1 cup sugar
3 eggs
1 tsp vanilla
1.5 tbsp flour
1 tsp cornstarch
0.5 jar biscoff
1.5 cups heavy cream
4 tbsp cream cheese
1 cup heavy whipping cream
0.25 cup powdered sugar
Equipment
loaf pan8 inch round panparchment paperstrainer
Tips
Line your loaf pan with biscoff cookies, but be careful not to burn them; either cut the cookies or cover them with the cheesecake batter.
The cheesecake should be jiggly in the center and dark on top when removed from the oven.
Do not overmix the whipped cream ingredients.
You can decorate with more Biscoff spread and crushed cookies the next day.