Biscoff Cheesecake Recipe

Crust:

• 30 crushed Biscoff cracker
• 6 tbsp unsalted butter, melted
• 20 full Biscoff crackers

Cheesecake

• 40oz softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream

Ganache

• 8oz (about 250g) Biscoff cookie butter
• 3/4 cup heavy cream

Preparation

• Line the sides with Biscoff cookies
• Prepare your crust by mixing crushed cookies and melted butter, and shape it in you pie pan, then refrigerate
• Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky
• Pour your mix into the prepared crust and refrigerate for 6 hours
• Melt your cookie butter and heavy cream to form the ganache and top your cheesecake!
• Slice, serve and enjoy!