Cheesecake with Biscoff® Crust recipe
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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
Nutrition Info
- 496.1 caloriescarbohydrate: 37.4 gcholesterol: 125.1 mgfat: 35.4 gfiber: 0.2 gprotein: 7.8 gsaturatedFat: 22.6 gservingSize: -sodium: 476.4 mgsugar: 28.3 gtransFat: : -unsaturatedFat: : -
Directions Cheesecake with Biscoff® Crust
Directions
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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.