This cheescake is so good. It's sweet, salty and is perfect for Biscoff lovers. You will make this recipe every holiday season, trust me.

It's worth the effort to make this. If you can be patient, wait until it cools before you enjoy a slice.

Photo bycanva

You can eat it alone or pair with vanilla icecream or a dollop of whipped cream on the side.

Ingredients

For the crust:

• 1 ½ cups Biscoff cookies (crushed)
• 1/4 cup unsalted butter (melted)
• 2 tablespoons granulated sugar (optional)

For the cheesecake:

• 16 oz cream cheese (softened)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup Biscoff spread (plus extra for drizzling, optional)
• 1/2 cup sour cream

For the topping (optional):

• Whipped cream
• Crushed Biscoff cookies
• Biscoff spread (melted for drizzling)

Directions

Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine crushed Biscoff cookies, melted butter, and granulated sugar. Mix until the crumbs are well coated.
• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
• Bake for about 8-10 minutes, then remove from the oven and let it cool while preparing the filling.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
• Add the granulated sugar and vanilla extract, and mix until well combined.
• Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
• Mix in the Biscoff spread and sour cream until smooth and creamy.

Assemble and Bake:

• Pour the cheesecake filling over the cooled crust, spreading it evenly.
• Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool slowly.

Chill:

• Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.

Serve:

• Before serving, drizzle melted Biscoff spread over the top (be as generous as you wish), and add whipped cream and crushed Biscoff cookies if desired.
• Carefully remove the sides of the springform pan and slice the cheesecake.

Have you tried this?

I had this in a coffee shop one time and it was heavenly. Truly divine. I hope you love this one as much as I do!