Biscoff cheesecake, no Greek yogurt

Ingredients

• 2 cups Biscoff Cookies (finely crushed; use a food processor or place in a zip‑bag and crush with a rolling pin)
• 6 tablespoons Unsalted Butter (melted, slightly cooled)
• 24 ounces Cream Cheese (softened to room temperature)
• 1 cup Granulated Sugar
• 3 Large Eggs (room temperature)
• 1 cup Sour Cream (full‑fat for best texture)
• 1 cup Biscoff Spread (Cookie Butter) (smooth, no‑oil separation; can be warmed slightly to make it pourable)
• 2 teaspoons Vanilla Extract
• 1/2 cup Heavy Cream (for the topping swirl)
• 1/2 cup Additional Biscoff Cookies (coarsely crushed for garnish)

Instructions

1. Prepare the Crust

   Place the Biscoff cookies in a food processor and pulse until fine crumbs form. Transfer to a bowl, add melted butter, and stir until evenly coated.

   Time: PT10M

2. Press Crust into Pan

   Spray the inside of a 9‑inch springform pan with non‑stick spray. Evenly press the cookie‑butter mixture into the bottom of the pan, creating a firm, even layer.

   Time: PT5M

3. Pre‑bake Crust (Optional)

   Preheat the oven to 350°F. Bake the crust for 8 minutes, then remove and let cool while you prepare the filling.

   Time: PT8M

   Temperature: 350°F

4. Make the Cheesecake Filling

   In a large mixing bowl, beat the softened cream cheese on medium speed until smooth (about 2 minutes). Add granulated sugar and beat until light and fluffy (another 2 minutes).

   Time: PT4M

5. Incorporate Eggs and Sour Cream

   Add the eggs one at a time, beating on low speed after each addition just until blended. Then add sour cream, vanilla extract, and Biscoff spread; beat on low until the mixture is uniform.

   Time: PT5M

6. Add Swirl Layer

   In a small bowl, whisk together heavy cream and 2 tablespoons of Biscoff spread until smooth. Drop spoonfuls of this mixture over the cheesecake batter and use a knife or skewer to create swirls.

   Time: PT3M

7. Bake the Cheesecake

   Place the springform pan on a middle rack. Bake at 325°F for 45 minutes, or until the edges are set and the center still has a slight jiggle.

   Time: PT45M

   Temperature: 325°F

8. Cool and Chill

   Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour to gradually cool. Then refrigerate for at least 4 hours or overnight for best texture.

   Time: PT5H

9. Garnish and Serve

   Before serving, sprinkle the top with coarsely crushed Biscoff cookies. Release the springform pan, slice with a hot, wet knife, and enjoy.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

38 g

Fat

28 g

Fiber

1 g