Biscoff Cookie Cheesecake with Creamy Filling

Indulge in the delight of a Biscoff Cookie Cheesecake, featuring a buttery crust and a smooth, rich filling, adorned with a Biscoff spread topping.

Ingredients:

For the Crust:

• 2 cups Biscoff cookie crumbs
• ½ cup unsalted butter, melted

For the Filling:

• 16.35 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons vanilla-flavored instant pudding mix
• 1 teaspoon vanilla extract
• 1 ¼ cups heavy whipping cream, chilled
• ⅓ cup sour cream
• ½ cup Biscoff spread, plus extra for garnish

To Decorate:

• 4 Biscoff cookies, crushed
• ⅓ cup Biscoff spread, melted

Instructions:

1. Crust Preparation:
   • Crush Biscoff cookies into fine crumbs using a food processor or by hand in a sealed bag.
   • Combine the cookie crumbs with melted butter until evenly mixed.
   • Press the mixture into the bottom of a 9-inch pan, forming a compact layer.
   • Freeze the crust to set while preparing the filling.
2. Filling Mixture:
   • In a large bowl, whip the room-temperature cream cheese with powdered sugar, vanilla extract, and instant pudding until smooth.
   • Blend in the Biscoff spread and sour cream until the mixture is creamy.
   • Gradually mix in the cold heavy cream until the filling becomes thick and holds its shape.
3. Assembling the Cheesecake:
   • Retrieve the crust from the freezer and pour the creamy filling over it, smoothing the top with a spatula.
   • Chill in the refrigerator for a minimum of 5 hours to firm up the cheesecake.
4. Decoration and Serving:
   • Once set, remove the cheesecake from the pan and spread the melted Biscoff spread over the top.
   • Garnish with crushed Biscoff cookie crumbs along the edges for an elegant finish.

Notes:

• For the best results, ensure the cream cheese is at room temperature to avoid lumps in your mixture.
• A springform pan is ideal for easy release once the cheesecake has set.
• For a quicker set, place the mixing bowl in the freezer before whipping the filling.
• Full-fat cream cheese is recommended for a stable and firm cheesecake consistency.
• Regularly scrape the bowl’s sides during mixing to achieve a smooth and even filling.
• It’s tempting to dig in early, but for optimal texture, allow the cheesecake to set in the fridge, ideally overnight.

Enjoy this creamy Biscoff cheesecake, where each slice promises a taste of cookie heaven.