Biscoff Cookie Butter Cheesecake

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Description
Biscoff Cookie Butter Cheesecake is a decadent and indulgent dessert that combines the creamy richness of cheesecake with the spiced, caramelized flavor of Biscoff cookie butter. A buttery Biscoff cookie crust adds a perfect crunch, while the cheesecake filling is smooth, velvety, and infused with the signature Biscoff flavor. This dessert is a must-try for anyone who loves the warm, comforting taste of cinnamon and caramelized cookies.

Origin
Biscoff cookies, originally from Belgium, are known for their unique spiced flavor, and the spread made from them, known as Biscoff cookie butter, has become a popular treat worldwide. This cheesecake combines these delicious ingredients to create a rich and creamy dessert with a unique twist.

Ingredients
Main Ingredients:
1 1/2 cups Biscoff cookie crumbs (about 20 cookies, crushed)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup Biscoff cookie butter (Lotus Biscoff spread)
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

For the Topping:
1/2 cup Biscoff cookie butter, melted
Whipped cream (for garnish, optional)
Crushed Biscoff cookies (for garnish, optional)

Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the Biscoff cookie crumbs, sugar, and melted butter. Mix until the crumbs are well-coated and the mixture holds together when pressed.
Press the cookie crumb mixture into the bottom of a 9-inch springform pan, creating an even crust. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the Biscoff cookie butter and sugar, and continue to beat until well combined.
Add the heavy cream and vanilla extract, beating until the mixture is smooth and fluffy.
Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
Once the cheesecake has set, drizzle the melted Biscoff cookie butter on top and garnish with whipped cream and crushed Biscoff cookies, if desired.

Tips for Success
Make sure the cream cheese is softened to avoid lumps in the filling.
To avoid cracks in your cheesecake, ensure the oven temperature isn’t too high and allow the cheesecake to cool gradually in the oven.
Let the cheesecake cool completely before refrigerating to prevent condensation from forming.
For a smoother texture, use a water bath by placing the springform pan in a larger pan filled with hot water during baking.

Recommendations
Serve with a hot cup of coffee or a glass of dessert wine to complement the rich, spiced flavor of the cheesecake.
This cheesecake pairs beautifully with a light salad or fruit to balance the richness.

Nutrition (per slice, assuming 12 servings)
Calories: 450 kcal
Protein: 7g
Carbohydrates: 40g
Fat: 32g
Fiber: 1g
Sugar: 30g
Sodium: 290mg
Cholesterol: 120mg

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