Cheesecake With Biscoff Crust Food

CHEESECAKE WITH BISCOFF® CRUST

Cheesecake with Biscoff® Crust image

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

Ingredients

1 ½ (4 ounce) packages speculoos cookies (such as Lotus Biscoff®)
4 tablespoons coconut oil, melted
1 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container sour cream
1 cup white sugar
2 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
3 eggs

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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