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Ingredients
Scale
- 250 grams biscoff cookies
- 3 tbsp brown sugar
- 3 tbsp cocoa powder
- 6 tbsp unsalted butter, melted
- ⅔ cup chopped semi-sweet or milk chocolate
- ½ cup heavy cream
- 907 grams cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 1 cup biscoff cookie butter
- 1 tbsp vanilla extract
- ¼ tsp salt
- 4 large eggs, room temperature
- ½ cup biscoff cookie butter
- ¼ cup chopped semi-sweet chocolate, melted
- ¼ cup biscoff cookies, crumbled
Instructions
- Preheat the oven to 325ºF.
- Place the biscoff cookies in a food processor and process until you have fine crumbs.
- Add brown sugar and cocoa powder, then process again to mix well.
- Melt the butter and combine it with the biscoff crumbs.
- Press this mixture firmly on the bottom of an 8” or 9” cheesecake pan preferably deep.
- Bake the crust for 10 minutes in the oven.
- After baking, let the crust cool.
- Grease the exposed sides of the cheesecake pan with oil spray or a brush of neutral oil.
Notes
For a variation, you can add a layer of chocolate ganache on top before serving.
Make sure all ingredients are at room temperature for a smoother cheesecake mixture.
The cheesecake can be refrigerated for up to 5 days. Keep covered.
- Prep Time: 30 minutes
- Cook Time: 520 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 30g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg