Cookie Butter S'mores Cheesecake

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PREP TIME: 30

BAKE TIME: 60 MIN

REST TIME: 90 MIN

TOTAL TIME: 180 MIN

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The most perfect cheesecake there ever was!

Ingredients

The Crust

• 2 1/3 Cups Biscoff Cookie Crumbs
• 8 Tbsp Unsalted Melted Butter
• 1 1/2 Tbsp Sugar

Cheesecake Filling

• 22oz Cream Cheese
• 1 Cup Granulated Sugar
• 3/4 Cup Thick Vanilla Yogurt
• 1/3 Cup Biscoff Spread
• 3 Large Eggs
• 2 1/2 Tbsp Heavy Whipping Cream
• 1 1/2 Tsp Vanilla

  Chocolate Ganache

• 1/2 Cup Dark Chocolate Chips
• 1/2 Cup Heavy Whipping Cream

Meringue

• 3 Large Egg Whites
• 3/4 Cups Granulated Sugar
• 1/2 Tsp Cream of Tartar
• 1/2 Tsp Vanilla

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 325F and prepare a 9" Springform pan with non stick spray and parchment paper atleast on the bottom.
2. Cover the bottom of the cheesecake pan with aluminum foil although were not placing the cheesecake directly in a water bath it helps in case there are spills.
3. Begin by making the crust. In a bowl add sugar and cookie crumbs and mix until combined. Add melted butter and mix again until combined it will be a sandy consistency.
4. Spread evenly around the pan getting the sides and bottom smooth. Bake for 8 minutes and allow to cool while you make the cheesecake batter.
5. Before making the cheesecake batter place a deep pan like a 9x13 pan on the middle rack and carefully add hot water to it (leaving the top rack for the cheesecake we are only looking to make the oven steamy we are not placing the cheesecake on a water bath. This is a simpler way to get the cheesecake not to dry and the half 9x13 pan will remain in the oven during the whole baking time.)
6. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese, biscoff spread and sugar for 3-4 minutes until combined and smooth.
7. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high speed until combined.
8. In a separate bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
9. Add the batter into the crust prepared pan.
10. Carefully place the pan on the top rack and bake for 55 minutes.
11. Once the timer is up turn off the oven and open the oven door just a bit and allow the cheesecake to sit in the oven for 50 more minutes so that it can slowly come to room temperature and it does not crack.
12. Once that timer is up place the cheesecake in a cooling rack and allow to cool outside of the oven for 30 minutes then you can carefully wrap the cheesecake still in the pan with plastic wrap and refrigerate for 4-6 hours.
13. When you are ready to beautify the cheesecake catefully remove the cheesecake from the springform pan.
14. Prepare the ganache by adding the chocolate chips and heavy whipping cream to a microwave safe bowl and heat in 30 second intervals mixing inbetween until smooth and combined.
15. Allow the ganache to cool but not harden.
16. Once the ganache has cooled a bit place biscoff spread in a microwave safe bowl and heat in 15 second intervals until runny it should only take two rounds.
17. Pour the melted biscoff spread over the cheesecake and evenly spread it over the top with a spoon or spatula.
18. Place the cheesecake in the fridge for 10 minutes to allow the biscoff to set.
19. Next, Pour the chocolate ganache over the biscoff and carefully evenly spread over the biscoff.
20. Place the cheesecake in the fridge so that the ganache will set.
21. Proceed to make the meringue by bringing a sauce pan filled about 1/3 of the way to a simmer over med heat.
22. On a heat safe bowl add the egg whites and sugar and whisk until the sugar has melted.
23. Carefully transfer the egg whites to a stand mixer with a whisk attachment whisking on High Speed.
24. Once the egg whites begin to thicken and turn to an opaque white color add the cream of tartar and vanilla and continue whisking until you have stiff peaks.
25. The way you want to decorate the cheecake is completely up to you, I used a piping bag with a 1M tip and added swirls and Biscoff cream cookies inbetween.
26. Carefully torch the meringue swirls.
27. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery