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Fluffy Blueberry Biscuits

Fluffy Blueberry Biscuits

Make fluffy blueberry biscuits, then indulge in a showstopping Biscoff salted caramel cheesecake. Creamy, spiced, and sweet-salty delight.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 package Biscoff cookies crushed into fine crumbs
  • 1/4 cup unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup Biscoff spread optional
  • 1 jar salted caramel sauce for topping
  • 1 package Biscoff cookies crushed, for garnish

Equipment

  • Food processor or zip-top bag and rolling pin
  • Large mixing bowl and electric mixer
  • Roasting pan
  • 9-inch springform pan
  • Heavy-duty aluminum foil

Method
 

  1. Crush Biscoff cookies into fine crumbs and mix with melted butter until resembling wet sand; press firmly into a springform pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing until fully incorporated. Mix in heavy cream and vanilla, and add Biscoff spread if using.
  3. Wrap the bottom of the springform pan in aluminum foil and place it in a roasting dish. Pour the filling over the crust and create a water bath by adding hot water to the roasting dish.
  4. Bake the cheesecake until the edges are set and the center has a slight jiggle, then turn off the oven and crack the door open, letting it cool for one hour.
  5. Chill the cheesecake in the refrigerator for at least four hours or overnight.
  6. Pour salted caramel sauce over the chilled cheesecake and top with crushed Biscoff cookies before serving.

Nutrition

Calories: 370kcalCarbohydrates: 40gProtein: 5gFat: 22gSaturated Fat: 12gCholesterol: 110mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 23gVitamin A: 10IUCalcium: 8mgIron: 4mg

Notes

Make sure all your ingredients are at room temperature for a smooth filling. Don’t skip the water bath; it helps prevent cracks in the cheesecake. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months (without the topping). For variations, consider making chocolate swirl or pumpkin spice versions! Enjoy your cheesecake with a drizzle of extra caramel or a side of whipped cream for added indulgence.
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