BISCOFF CHEESECAKE 🥮🥮🥮

Ingredients

• 3 pack Biscotti Cookies (airplane biscuits or Biscoff style; 1 pack for crust, 2 packs for side decoration)
• 4 tablespoon Unsalted Butter (softened, melted)
• 5 tablespoon Granulated Sugar (4 Tbsp for crust, 1 Tbsp for filling)
• 4 block (8 oz) Cream Cheese (room temperature, softened)
• 1 cup Sour Cream (full‑fat for best flavor)
• 1 cup Granulated Sugar (for the cheesecake filling)
• 4 large Eggs (room temperature)
• 2 teaspoon Vanilla Extract (pure vanilla)
• 0.5 teaspoon Salt (fine sea salt)
• 1 jar Cookie Butter (Biscoff Spread) (about 12 oz; use 1/3 for glaze, 1/3 for side coating)
• 0.5 cup Walnuts (toasted and roughly chopped)

Instructions

1. Prepare the Biscotti Crust

   Place 1 pack of biscotti cookies in a food processor and pulse until fine crumbs. Add 4 Tbsp granulated sugar and 4 Tbsp melted butter; pulse a few more seconds until the mixture resembles wet sand.

   Time: PT5M

2. Press and Bake the Crust

   Spray the bottom of a 9‑inch springform pan with non‑stick cooking spray. Press the crumb mixture evenly into the bottom, about ¼‑inch thick. Bake at 350°F for 10 minutes, then let cool while you make the filling.

   Time: PT10M

   Temperature: 350°F

3. Make the Cheesecake Filling

   In a large mixing bowl, beat the 4 blocks of softened cream cheese on medium speed until smooth (about 2 minutes). Add 1 cup granulated sugar and beat another 2 minutes. Add the 4 eggs one at a time, mixing just until incorporated after each addition. Fold in 1 cup sour cream, 2 tsp vanilla extract, and ½ tsp salt. Mix on low for 30 seconds – do not over‑mix.

   Time: PT10M

4. Bake the Cheesecake

   Pour the filling over the pre‑baked crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake in a pre‑heated 300°F oven for 1 hour. Check the center – it should have a slight jiggle. If still very liquid, bake an additional 15 minutes.

   Time: PT1H15M

   Temperature: 300°F

5. Cool and Chill

   Turn off the oven, crack the door open slightly, and let the cheesecake sit for 1 hour to cool gradually. Then remove from the oven, run a thin knife around the edge, and refrigerate for at least 3 hours (or overnight) until fully set.

   Time: PT1H

6. Prepare the Cookie‑Butter Glaze and Garnish

   Microwave 1/3 of the cookie‑butter jar for 10‑12 seconds until pourable; stir to smooth. Toast ½ cup walnuts in a dry skillet over medium heat for 3‑4 minutes, stirring frequently, until fragrant. Slice the remaining biscotti cookies into halves for side decoration.

   Time: PT7M

7. Assemble the Finished Cheesecake

   Remove the chilled cheesecake from the springform pan. Drizzle the warm cookie‑butter glaze over the top, allowing it to run down the sides. Press whole biscotti halves gently around the perimeter, creating a decorative border. Sprinkle toasted walnuts over the glaze and around the edges.

   Time: PT5M

8. Slice and Serve

   Using a hot, wet knife, cut the cheesecake into 12 equal slices. Serve chilled. Store leftovers as described below.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g