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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 496 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon almond extract
• 2 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) container sour cream
• 2 tablespoons amaretto liqueur
• 1 ½ (4 ounce) packages speculoos cookies (such as Lotus Biscoff®)
• 4 tablespoons coconut oil, melted

Recipe Instructions

Step 1

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

Step 2

Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.

Step 3

Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.

Step 4

Bake in the preheated oven until firm, about 10 minutes. Let cool.

Step 5

Bake in the preheated oven until firm, about 10 minutes. Let cool.

Step 6

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.

Step 7

Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.

Step 8

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.