Ingredients
– 1 ½ cups Biscoff cookies, crushed
– ½ cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1 cup heavy whipping cream
– ½ cup Biscoff spread
– 1 teaspoon vanilla extract
Equipment Needed
– 9×9 inch baking pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Parchment paper (for lining the pan)
Step-by-Step Instructions
First, I start by preparing the crust. In a mixing bowl, I combine the crushed Biscoff cookies with melted butter until it resembles wet sand. Then, I press this mixture firmly into the bottom of my lined baking pan; it creates a lovely, buttery base that’s just the right texture. I pop the pan in the refrigerator while I make the cheesecake filling to help it set a bit. (See the next page below to continue steps…)
