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Biscoff Cheesecake

A delightful dessert that combines spiced cookies, rich cream cheese filling, and luscious Biscoff spread, perfect for any occasion.
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Prep Time 30 minutes
Total Time 13 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 500 g Spiced Speculaas biscuits Reserve some for topping
  • 100 g butter Melted
For the filling
  • 500 g cream cheese At room temperature
  • 300 g thickened cream
  • 200 g white chocolate Melted
  • 1 tsp vanilla paste
  • 400 g Biscoff spread Warmed in microwave

Method
 

Preparation of the crust
  1. Add ¾ of the Spiced Speculaas biscuits and the melted butter to a food processor and blitz until it resembles fine sand.
  2. Reserve the remaining biscuits for topping.
  3. Line the sides and base of a springform tin with baking paper, then press the crumb mixture firmly into the base and sides.
  4. Place the tin in the freezer while preparing the filling.
Preparation of the filling
  1. Melt the white chocolate in the microwave at 20-second intervals until smooth—about 1½ minutes.
  2. Combine cream cheese, thickened cream, vanilla paste, and the melted white chocolate in a cleaned food processor. Blitz until silky smooth.
  3. Pour the mixture into the biscuit base.
  4. Warm the Biscoff spread in the microwave for about 30 seconds until soft, then pour it over the cheesecake filling.
  5. Crush the reserved biscuits and sprinkle them on top.
Finishing touches
  1. Cover the cheesecake and refrigerate to set for a minimum of 4 hours; overnight is ideal.

Notes

Make sure your cream cheese is at room temperature for a smoother filling. Consider incorporating dark chocolate or using a combination of different spiced cookies for the crust.