Creamy Biscoff Cheesecake

Start by making the cookie crust. Using a food processor crush the Biscoff cookies and mix with the melted butter.

Blend with a fork until just combined and press into a 7 or 8-inch springform pan, or something similar. (A 7 – 8 inch cake pan will work as well; really whatever will fit in your crockpot).

Using a hand mixer or KitchenAid stand mixer add the softened cream cheese to a large bowl and mix with 3/4 cup of granulated sugar. Slowly add 1/2 cup of Biscoff spread, eggs (one a time) and vanilla, mixing until thoroughly blended.

Continue to beat for three more minutes, creating a smooth lump free mixture. Pour the cream cheese mixture into the crust and set aside.

Pour 2-3 cups of water into your slow cooker. You want enough water to steam your cheesecake for a few hours and not run out, but not so much water that it gets into your pan.

Place cheesecake above the water to where it fits snugly into the crockpot. Cover the crockpot and cook on high for 3 hours or until a knife inserted in the middle comes out fairly clean and the cheesecake does not jiggle.

Do not remove the lid during the cooking process, it needs all that heat!

When finished, run a knife along the edge of the cheesecake. Remove the cheesecake from the crockpot and let it cool on a baking rack for 30 minutes.

Transport the cheesecake to the refrigerator and store for at least 6 hours or overnight.

Garnish: Add 3 tablespoons Biscoff spread into a zip-top bag. Melt on the defrost setting of your microwave for 30 seconds. Using scissors cut off a tiny corner of the bag and drizzle the melted Biscoff all over the cheesecake about a hour before serving.

Note: A graham cracker crust can be used in place of the Biscoff cookie crust. Use store bought or your favorite recipe.