Like ?Biscoff cookies? You’ll love this cheesecake recipe!
If you’ve flown, chances are you’ve had Biscoff cookies. They are THE BEST. It never occurred to me to try to buy them, though, until I was sent some Biscoff Spread to try. Oh. My. Word. It tasted just like spreadable cookies! So I had to go to the store and buy the actual cookies, too. Then it occurred to me to make a cheesecake that used both the cookies AND the spread! A double shot of goodness.
I dug out my old cookbook Delightful Desserts (Pampered Chef, 2001) and decided to adapt my favorite New York-Style Cheesecake recipe. I haven’t made cheesecake since DH and I were dating (he is sure to mention this).
Ingredients:
- 26 Biscoff cookies, crushed (I put them in a plastic baggie and smashed them with a hammer)
- 3 Tbsp butter
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 Tbsp all purpose flour
- 1 Tbsp lemon juice
- 4 eggs (room temperature)
- 1/2 cup sour cream
- 1/2 tsp vanilla
- 1/2 cup Biscoff Spread
An easy way to make crumbs is to put the cookies in a baggie and hit with a hammer
Directions:
- Preheat oven to 325F. Melt butter and mix with the cookie crumbs. Press into the bottom of a springform pan and bake for 8 minutes.
- Meanwhile, in a large bowl or stand mixer, beat together cream cheese, sugar, flour, lemon juice on medium speed for 3 minutes until well blended. Add eggs and mix on low speed for 2 minutes. Stir in the sour cream and vanilla.
- Pour the filling into the crust. Drizzle the Biscoff Spread on by the spoonful on top of the filling – you can even make designs by running a knife through it.
- Bake 55-60 minutes or until it’s mostly set when shaken. Place on cooling rack and run a knife around the edges.
- When it’s completely cool, remove collar from the pan and refrigerate for at least four hours.
Press the crust on the bottom of the pan. Don’t worry if it seems a little crumbly.
Use a knife to make decorative swirls from blobs of spread!
The finished product
The Verdict: Even though DH usually prefers plain cheesecake, we both loved this version! He didn’t think he could taste the swirls of spread because the flavor of the crust took over, but I explained that the swirls taste just like the crust! This is vary flavorful and creamy. Perfect with a cup of coffee.
Don’t you love it when ingredients inspire you to be creative? If you’ve been inspired by Biscoff Spread, consider entering their “Spread the Love” Contest. All you have to do is take a photo of the inventive way that you enjoy Biscoff Spread. You can win a year’s supply of Biscoff or even a trip to Belgium! See below for details.
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!
This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.
