I love Biscoff, so I thought of making a Biscoff-crusted cheesecake. It's a bit sweeter than a regular graham cracker crust. I also added pecans to give the crust a little more crunch. This thick and velvety cheesecake is perfect for any dessert occasion or to enjoy with afternoon tea or coffee.
Cream cheese -36 oz or 4 and 1/2 package
Eggs - 6 eggs
Sour cream - 1 cup
Brown Sugar -2 cups
Flour - 4 tablespoons
Vanilla -3 tsp
Salt - 1/2 tsp
Biscoff Cookies - 60 pieces (or how thick you want the crust)
Butter - 6 tablespoons
Toasted pecan -1 cup
1/4 cup sugar (optional)
Take Biscoff cookies and toasted pecans in a food processor and grind them to a fine crumb. Next, combine the crumbs with melted butter. Mix together until the mixture comes together; you can test this by taking some in your palm and making a fist. Pour the crumb mixture into a 10-inch baking pan. Press the crumbs into the bottom and sides of the pan using a cup. Then bake it at 350 degrees for 10 minutes. Remove the crust from the oven and let it cool.
Now, make the cheese filling. Place the cream cheese blocks in a mixing bowl. Beat the cream cheese until it becomes creamy and smooth. Next, add the brown sugar, salt, and vanilla extract. Mix everything until the mixture is completely smooth. Then, add the eggs one at a time and mix well. After that, add sour cream and flour, and combine everything well. Now, pour the cheese mixture onto the baked crust in the pan.
Bake for 15 minutes at 350 degrees, then reduce the temperature and continue baking for another 35 minutes at 330 degrees. After baking, turn off the oven and let it cool to room temperature.
Cut the cheesecake before serving and decorate it with lots of berries and whipped cream.