Cheesecake with Biscoff® Crust Tasty Recipes

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Cheesecake with Biscoff® Crust

"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."

Ingredients :

• 1 1/2 (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 :

Prep : 20M	Cook : 10M	Ready in : 6H5M

• 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.

Notes :

• Substitute butter for the coconut oil if desired.

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