CHEESECAKE WITH BISCOFF® CRUST

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Cheesecake with Biscoff® Crust image

I decided to make a cheesecake for my daughter and had all the ingredients except for the crust, so that is when I decided to make it out of Biscoff®, some of her favorite cookies.

Provided by Kimberly Bailey

Categories     Desserts     Cakes     Cheesecake Recipes

Time 6h5m

Yield 10

Number Of Ingredients 10

1 ½ (4 ounce) packages speculoos cookies (such as Lotus Biscoff®)
4 tablespoons coconut oil, melted
1 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container sour cream
1 cup white sugar
2 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
3 eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
  • Bake in the preheated oven until firm, about 10 minutes. Let cool.
  • Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust.
  • Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
  • Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 37.4 g, Cholesterol 125.1 mg, Fat 35.4 g, Fiber 0.2 g, Protein 7.8 g, SaturatedFat 22.6 g, Sodium 476.4 mg, Sugar 28.3 g

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