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.

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
4 hrs 30 mins
total:
6 hrs 5 mins
Servings:
10
Yield:
1 9-inch cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • 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.

Cook's Note:

Substitute butter for the coconut oil if desired.

Nutrition Facts

496 calories; protein 7.8g 16% DV; carbohydrates 37.4g 12% DV; fat 35.4g 54% DV; cholesterol 125.1mg 42% DV; sodium 476.4mg 19% DV. Full Nutrition
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