Cheesecake With Biscoff Crust Recipes

CHEESECAKE WITH BISCOFF® CRUST

Cheesecake with Biscoff® Crust image

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.

Provided by Kimberly Bailey

Categories Desserts Cakes Cheesecake Recipes

Time 6h5m

Yield 10

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 37.4 g, Cholesterol 125.1 mg, Fat 35.4 g, Fiber 0.2 g, Protein 7.8 g, SaturatedFat 22.6 g, Sodium 476.4 mg, Sugar 28.3 g

INDIVIDUAL NO-BAKE CHOCOLATE-CHERRY CHEESECAKES WITH BISCOFF CRUST

Individual No-Bake Chocolate-Cherry Cheesecakes with Biscoff Crust image

Provided by Martina McBride

Categories dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

20 Biscoff cookies (such as Lotus)
2 tablespoons granulated sugar
3 tablespoons butter, melted
1 cup dark chocolate chips
2 (8-ounce) packages cream cheese, softened
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups heavy cream
1/2 cup powdered sugar
1 (12-ounce) package frozen dark, sweet pitted cherries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon orange liqueur (such as Grand Marnier, or orange juice may be substituted)
1/8 teaspoon kosher salt
Whipped cream, for topping

Steps:

Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
Top each serving with a layer of whipped cream and the Cherry Topping to serve.

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