Vanilla Biscoff Cheesecake
This creamy vanilla Biscoff cheesecake features a buttery cookie crust, smooth vanilla cheesecake filling, and a glossy layer of Biscoff spread on top. A no-water-bath, no-fuss dessert that’s rich, comforting, and perfect for any occasion.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz (3 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3 large eggs
- 3/4 cup Biscoff spread (for topping)
- Crushed Biscoff cookies (optional, for garnish)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix Biscoff crumbs and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add vanilla and sour cream. Mix in eggs one at a time, just until blended.
- Pour filling over crust. Bake for 45–50 minutes, until just set. Let cool in the oven with the door cracked for 1 hour.
- Chill for at least 6 hours or overnight.
- Warm Biscoff spread and pour over chilled cheesecake. Smooth the top. Garnish with crushed cookies if desired.
- Slice with a hot knife and serve chilled.
Notes
- Use room temperature cream cheese for a smooth texture.
- Do not overmix to prevent cracks.
- Chill fully before adding the topping.
- Store in fridge up to 5 days or freeze slices for later.
Find it online: https://dishmio.com/vanilla-biscoff-cheesecake/