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Cheesecake with Biscoff® Crust
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
365 minutes
Decadent amaretto-infused cheesecake with Biscoff® crust, ideal for preparing in advance.
Ingredients:
  • 1.5 (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
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect cooking temperature.
  • Combine crushed cookies with fragrant coconut oil and a hint of salt, then firmly press onto the base of a 9-inch pan to create a delectable crust.
  • Bake in the preheated oven for 10 minutes until set, then allow to cool.
  • Using an electric mixer, blend cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract until smooth. Incorporate eggs one at a time on low speed just until combined. Pour mixture over the crust.
  • Transfer the cheesecake to a larger baking pan and pour in enough hot water to reach halfway up the sides of the cheesecake.
  • Bake the cheesecake in a water bath until the surface is mostly set, approximately 1 hour and 5 minutes. Turn off the oven but leave the cheesecake inside for an additional 30 minutes. Gently run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool completely, then refrigerate until well chilled, around 4 hours.

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