Biscoff-Infused Cheesecake

Here’s a decadent recipe for a Biscoff-Infused Cheesecake that combines the creamy richness of cheesecake with the unique spiced flavor of Biscoff cookies.

Ingredients

For the Crust:

• 1 1/2 cups Biscoff cookie crumbs (about 20 cookies)
• 1/4 cup melted butter

For the Cheesecake Filling:

• 2 cups cream cheese, softened (room temperature)
• 1 cup Biscoff spread (smooth or crunchy, as preferred)
• 1 cup heavy cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for added tang)

For the Topping:

• 1/2 cup Biscoff spread, melted
• Extra Biscoff cookies, whole or crushed, for garnish

Instructions

1. Prepare the Crust:

1. Preheat your oven to 350°F (180°C) if you prefer a firmer crust. Otherwise, this can be done as a no-bake crust.
2. In a bowl, combine the Biscoff cookie crumbs and melted butter, mixing until the crumbs are well-coated and resemble wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
4. For a firmer crust, bake for 8-10 minutes, then set aside to cool. If you prefer a softer crust, simply refrigerate the crust while preparing the filling.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the Biscoff spread and continue to beat until well-combined.
3. Gradually add powdered sugar and vanilla extract, mixing until smooth.
4. Pour in the heavy cream and lemon juice (if using), then beat on medium-high speed until the mixture is thick and creamy.
5. Pour the filling over the prepared crust and smooth the top with a spatula.

3. Add the Topping:

1. Melt 1/2 cup Biscoff spread in the microwave for about 15-20 seconds until it’s smooth and pourable.
2. Pour the melted Biscoff spread over the cheesecake filling, spreading it gently to cover the surface evenly.
3. Garnish with extra Biscoff cookies around the edges or crumble some over the top for an added crunch.

4. Chill and Serve:

1. Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or overnight, to set.
2. When ready to serve, remove the cheesecake from the springform pan, slice, and enjoy!

This Biscoff-infused cheesecake is rich, creamy, and full of warm, spiced flavors from the Biscoff cookies. Perfect for special occasions or as a delightful treat!