Instructions
Step 1. Grease and line the bottom of a 9-inch springform pan with parchment paper.
Step 2. In a bowl, combine the Biscoff cookie crumbs and melted butter until evenly moistened.
Step 3. Press the mixture firmly into the bottom of the prepared pan.
Step 4. Refrigerate the crust for at least 30 minutes to set.
Step 5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Step 6. Add the Biscoff spread, powdered sugar, and vanilla extract.
Step 7. Beat until fully combined and smooth.
Step 8. In a separate bowl, whip the cold heavy cream until stiff peaks form.
Step 9. Gently fold the whipped cream into the cream cheese mixture.
Step 10. Spread the filling evenly over the chilled crust.
Step 11. Smooth the top with a spatula.
Step 12. Refrigerate for at least 6 hours, preferably overnight.
Step 13. Carefully remove the cheesecake from the springform pan.
Step 14. Spread the melted Biscoff spread evenly over the top of the cheesecake.
Step 15. Whip the remaining heavy cream with powdered sugar until stiff peaks form.
Step 16. Transfer the whipped cream to a piping bag fitted with a star tip.
Step 17. Pipe decorative swirls around the edge of the cheesecake.
Step 18. Arrange whole Biscoff cookies vertically around the sides of the cheesecake.
Step 19. Sprinkle crushed Biscoff cookies over the center.
Step 20. Garnish with additional whole cookies and extra crumbs.
Step 21. Chill for 30 minutes before slicing and serving.
Storage and Reheating Tips
Store Biscoff Cheesecake covered in the refrigerator for up to 5 days.
Keep the cheesecake chilled until ready to serve for the best texture.
Freeze individual slices or the entire cheesecake for up to 2 months.
Thaw overnight in the refrigerator before serving.
Avoid leaving the cheesecake at room temperature for more than 2 hours.
Continue on the next page