Directions
- 1Crush an entire pack of Biscoff cookies in a food processor until finely ground.
- 2Pour 1/4 cup of melted unsalted butter over the crushed cookies.
- 3Mix the crushed cookies and butter until crumbly.
- 4Add the cookie mixture to a 9-inch springform pan.
- 5Press the crust mixture down evenly into the pan.
- 6Set the pan in the freezer.
- 7In a large mixing bowl, combine three blocks of cream cheese.
- 8Beat the cream cheese until smooth and creamy.
- 9Add 1 1/2 cups of powdered sugar and 1 tablespoon of vanilla to the cream cheese mixture.
- 10Beat until well combined and smooth.
- 11Whip two cups of heavy whipping cream until soft peaks form (this step was done off-camera).
- 12Fold the whipped cream into the cheesecake mixture.
- 13Mix just until combined.
- 14Pour the cheesecake mixture over the Biscoff crust in the springform pan.
- 15Smooth out the top of the cheesecake.
- 16Cover the springform pan and refrigerate for 6 to 8 hours (or freeze).
- 17Prepare whipped cream using heavy cream and powdered sugar.
- 18Decorate the top of the chilled cheesecake with whipped cream using a piping bag.
- 19Serve and enjoy.
Ingredients
- 1 pack Biscoff cookies
- 0.25 cup melted unsalted butter
- 3 blocks cream cheese
- 1.5 cups powdered sugar
- 1 tablespoon vanilla
- 2 cups heavy whipping cream
Equipment
food processorlarge mixing bowlhand mixer9-inch springform panspatulaoffset spatulapiping bagcake stand
Tips
- You can use graham crackers instead of Biscoff cookies for the crust.
- The cheesecake can be refrigerated for 6-8 hours or frozen if that works better.
- The cheesecake can be topped with any desired topping.
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