Cheesecake with Biscoff® Crust
Description
Amaretto liqueur and almond extract complement the Biscoff® crust on this creamy cheesecake, the perfect make-ahead dessert.
Ingredients
•
1 1/2 (4 ounce) packages speculoos cookies (such as Lotus Biscoff®)
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4 tablespoons coconut oil, melted
•
1 teaspoon salt
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2 (8 ounce) packages cream cheese, softened
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1 (16 ounce) container sour cream
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1 cup white sugar
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2 tablespoons amaretto liqueur
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1 teaspoon almond extract
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1 teaspoon vanilla extract
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3 eggs
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
3
Bake in the preheated oven until firm, about 10 minutes. Let cool.
4
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.
5
Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
6
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.