⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 60 minutes

Total Time: 120 minutes

🍽 Ingredients

• 1 1/2 cups Biscoff cookies
• 1/2 cup All-purpose flour
• 1/2 cup Packed light brown sugar
• 1/4 cup Instant espresso powder
• 1/2 cup Unsalted butter
• 16 ounces Cream cheese
• 1 1/4 cups Granulated sugar
• 4 Large eggs
• 1 teaspoon Vanilla extract
• 1/4 cup Heavy cream

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (This is where the crumble will go, so make sure it's a good 'n greasey!)
2. For the coffee crumble: In a food processor, pulse together 1 ½ cups of Biscoff cookies (or your favorite buttery cookies!), ½ cup of all-purpose flour, ½ cup of packed light brown sugar, ¼ cup of instant espresso powder (trust me, this is crucial!), and ½ cup (1 stick) of unsalted butter, cut into cubes, until the mixture resembles coarse crumbs. If you don't have a food processor, just smush it all together in a bowl. It'll work...maybe.
3. Press half of the crumble into the prepared baking pan. Bake for 12-15 minutes, or until lightly golden. Set aside to cool completely.
4. For the cheesecake filling: Beat 16 ounces of cream cheese with 1 ¼ cups of granulated sugar until light and fluffy. Scrape the bowl constantly or it'll be a sugar-cream cheese disaster. Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract. (Don't forget the vanilla! It adds a touch of somethin' somethin').
5. In a separate bowl, whisk together ¼ cup of heavy cream and 2 tablespoons of instant espresso powder until the espresso is completely dissolved. Gently pour this coffee mixture into the cream cheese mixture and stir until just combined. You don't want to overmix, as this will cause cracks in your cheesecake, and no one wants cracky cheesecake!
6. Pour the cheesecake filling over the cooled coffee crumble in the baking pan. Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cheesecake pan. This creates a water bath, which helps to prevent cracks and ensures even baking. (It's like a little spa day for your cheesecake).
7. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is almost set. The edges will be set, but the center will still have a slight jiggle. Don't worry, it'll firm up as it cools.
8. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to slowly cool. This prevents it from cracking. (Think of it as a slow cool down, like after a marathon).
9. Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack before refrigerating for at least 2 hours, preferably overnight. (Patience, young padawan).
10. Before serving, sprinkle the remaining coffee crumble over the top of the cheesecake. Slice and serve. Enjoy the deliciousness!
11. Seriously, this is my absolute favorite recipe. And I've made A LOT of cheesecakes. So you know this is good... I swear!

📝 Notes

• For best results, use room temperature cream cheese. This will make it easier to beat to a smooth consistency.
• Don't overmix the batter, as this will incorporate too much air and can lead to cracks.
• Make sure the water bath comes halfway up the sides of the springform pan to ensure even baking and prevent cracks.
• Allow the cheesecake to cool slowly and completely before refrigerating to prevent cracking and to allow the flavors to fully develop.
• You can garnish the finished cheesecake with extra cocoa powder or chocolate shavings, if desired