Biscoff Cheesecake

Ingredients

• 1 package (8.8 ounces Lotus Biscoff cookies)
• 1/2 teaspoon Morton kosher salt
• 1/2 cup 1 stick unsalted butter, melted
• 32 ounces 4 blocks regular cream cheese, softened
• 1/2 cup lightly packed light brown sugar
• 1/2 cup full fat sour cream
• 1/2 cup whole milk
• 2 teaspoons pure vanilla extract
• 2 tablespoons all-purpose flour
• 4 large eggs
• 1/4 cup Lotus Biscoff Creamy Cookie Butter
• 1/2 cup Lotus Biscoff Creamy Cookie Butter
• 1 cup cold heavy whipping cream
• 2 tablespoons instant butterscotch pudding mix
• 1 roughly chopped Lotus Biscoff cookie

Instructions

1. 1

   For the Crust: Preheat the oven to 350* F. Wrap the exterior of a 9” springform pan tightly with heavy-duty foil, to prevent water from seeping into the crust. Lightly spray inside of pan with nonstick baking spray and set aside.

2. 2

   Add the Biscoff cookies and salt to the bowl of a food processor and pulse until they are a fine crumb, about 1 minute.

3. 3

   With the food processor on low speed, slowly add the melted butter. Pulse just until the mixture resembles wet sand.

4. 4

   Transfer crust to the prepared springform pan and press it into an even layer on the bottom and 1” up the sides. The crust should be about ¼” thick on all sides.

5. 5

   Bake the crust for 10 minutes. Then set it aside to cool on a wire rack while you prepare the filling.

6. 6

   For the Cheesecake: Add the softened cream cheese and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until light and fluffy, about 1 minute.

7. 7

   Next add the sour cream, milk, and vanilla. Mix to combine, scraping down the sides of the bowl as needed.

8. 8

   Add the flour and mix to combine. With the mixer on low speed, add the eggs one at a time.

9. 9

   Pour half of the cheesecake mixture over the cooled, baked crust.

10. 10

    Melt the cookie butter spread in the microwave for 10-15 seconds, or until it’s just pourable. Drizzle half the cookie butter spread over the cheesecake and swirl it in with a spoon.

11. 11

    Pour the remaining cheesecake mixture into the pan and drizzle over the remaining cookie butter spread. Again, swirl the cookie butter into the cheesecake mixture using a spoon.

12. 12

    Place the springform pan inside a large baking pan with tall sides. Add ½” of very hot water to the large baking pan.

13. 13

    Bake the cheesecake for 65-70 minutes, or until the center just barely jiggles when gently shaken.

14. 14

    Turn the oven off and crack open the oven door. Allow the cheesecake to cool in the oven for 1 hour.

15. 15

    Remove cheesecake from the water bath and place it on a cooling rack on the counter for 30 minutes. Then transfer it to the fridge to chill – at least 6 hours, but preferably overnight.

16. 16

    For the Garnish: Gently run a knife around the perimeter of the cheesecake and then release the sides of the springform pan. Transfer the cheesecake to a serving platter.

17. 17

    Warm the cookie butter spread in the microwave for 10-15 seconds, or until just smooth and pourable. Pour the cookie butter evenly over the cheesecake (spread it to the edge if you want a few drips on the sides for decoration) and then place it back in the fridge while you prepare the whipped cream.

18. 18

    Add the heavy whipping cream and butterscotch pudding mix to the bowl of a stand mixer fitted with the whisk attachment.

19. 19

    Beat on medium to medium-high speed until stiff peaks form, about 1 minute.

20. 20

    Transfer the whipped cream to a piping bag fitted with your choice of tip (I use a Wilton 2D) and pipe swirls around the edge of the cheesecake. To finish, garnish with a sprinkle of crushed Biscoff cookie.