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Ingredients
US|METRIC
12 SERVINGS
- 2 pkg. Biscoff Cookies (8.8 ounces each)
- 1/2 cup butter (melted)
- 2 pkg. cream cheese (8 ounces each, softened)
- 1 cup sugar
- 1/4 cup sweetened condensed milk
- 6 tsp. vanilla extract (divided)
- 1 tsp. grated lemon zest
- 2 cups heavy whipping cream
- 2 1/2 cups confectioners' sugar
- 1/3 cup Biscoff Creamy Cookie Spread
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Directions
- In a KitchenAid Food Processor, process cookies until crumbs form. In a small bowl, combine cookie crumbs and butter. Set aside 3/4 cup crumb mixture for filling.
- Press remaining crumb mixture onto the bottom of a greased 9-inch springform pan. Freeze until firm, about 10 minutes.
- For filling, in a KitchenAid Stand Mixer using the Wire Whip Accessory, beat cream cheese, sugar, sweetened condensed milk, 4 1/2 teaspoons vanilla and lemon zest until smooth. Beat in reserved crumb mixture. Transfer to a large bowl.
- In a clean bowl of a KitchenAid Stand Mixer using the Wire Whip Accessory, beat cream until soft peaks form. Gradually beat in confectioners' sugar. Beat on high until stiff peaks form. Beat in remaining 1 1/2 teaspoons vanilla. Fold into cream cheese mixture filling. Spoon over crust.
- Refrigerate overnight. Run a knife around edge of pan to loosen; remove side of pan. Heat cookie spread in microwave until softened; drizzle over cheesecake.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat24g120% |
Trans Fat |
Cholesterol120mg40% |
Sodium200mg8% |
Potassium150mg4% |
Protein4g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber0g0% |
Sugars50g |
Vitamin A25% |
Vitamin C2% |
Calcium10% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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