Cheesecake With Biscoff Crust Recipes
CHEESECAKE WITH BISCOFF® CRUST
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
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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