Hallelujah Biscoff® Cheesecake

Time :7 45

Yield :8 servings

Recipe Background

Thank the heavens, because your dessert prayers have been answered! Hallelujah Biscoff ® Cheesecake has arrived to serve you the most incredible cheesecake you've ever dreamed of. The tangy, creamy, smooth experience of cheesecake is enhanced with the distinct flavor of beloved Biscoff cookies. The fragrant, warm spices of the brown sugar sweetness infuse every element of this dessert, so your love for these crunchy little cookies will be more than satisfied. Hallelujah Biscoff Cheesecake is divinely delicious!

Ingredients

For the Biscoff cookie crust:

2 cups Biscoff cookie crumbs
2 tablespoons granulated sugar
6 tablespoons butter melted

For the cookie-butter cheesecake filling:

3 (8-ounce) packages cream cheese room temperature
2 teaspoons vanilla extract
1 cup Biscoff cookie butter
1 1/4 cups granulated sugar
4 large eggs
1/2 cup heavy whipping cream
hot water to taste

For the topping:

3/4 cup Biscoff cookie butter melted
Biscoff cookie crumbs optional, to taste, for garnish

Directions

Preheat the oven to 350 degrees F.
Grease a 9-inch springform pan with cooking spray.
In a medium mixing bowl, add 2 cups of the Biscoff cookie crumbs, 2 tablespoons of the granulated sugar, and the melted butter and mix together until it has a wet sand texture.
Add the cookie crumb mixture to the prepared springform pan and press it firmly on the bottom and along the sides of the pan.
Transfer the pan to the oven and bake until the crust is set, about 10 minutes.
Transfer the crust from the oven and allow it to cool.
In a large mixing bowl, add the cream cheese, the vanilla extract, 1 cup of the cookie butter, and the remaining granulated sugar and beat with a hand mixer until smooth and creamy.
Add the eggs, 2 at a time, to the cream cheese mixture and mix after each addition until combined.
Gradually add the heavy cream to the cream cheese mixture, while mixing on low speed, and mix until completely combined.
Wrap a double layer of aluminum foil around the springform pan to stop water from leaking in when placed in the water bath.
Pour the cheesecake filling the cooled crust in the springform pan.
Place enough of the hot water into a large shallow pan so that it comes half way up the sides of the springform pan, about 2-3 inches, then place the springform pan into the shallow pan, carefully.
Transfer the pan to the oven and bake until the sides start to puff, the center is slightly jiggly, and the surface is no longer shiny, about 1 hour-1 hour 25 minutes. Try to avoid opening the oven door during baking to prevent the cheesecake from cracking.
Transfer the pan from the oven and allow the cheesecake to cool at room temperature for 1 hour before transferring it to the refrigerator.
Refrigerate the cheesecake for at least 5 hours and up to overnight.
Pour the remaining melted cookie butter on top of the cheesecake and spread it into an even layer.
Transfer the cheesecake to the refrigerator until the cookie butter on top sets, about 20 minutes.
Sprinkle the cheesecake with the extra cookie crumbs.
Serve.