Halloween spiderweb cheesecake with Biscoff

A Halloween themed cheesecake with Biscoff: scary but tasty!


Biscoff crust:
250g Biscoff cookies
85g butter, melted

The filling:
300g cream cheese (softened)
50g superfine sugar
300g cream (lower fat)
220g Biscoff Spread

Assembly and topping:
80g Biscoff Spread

Prepare in 8 steps

  • 1

    Crush the Biscoff cookies using a food mixer. Add the melted butter and pulse until combined.

  • 2

    Transfer into a lined springform pan (23 cm) and push it to the bottom, creating a thick crust and refrigerate.

  • 3

    In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy.

  • 4

    In another bowl whip the cream until peaks form.

  • 5

    Add the whipped cream to the cream cheese mixture and gently fold it in with a spatula.

  • 6

    Add the Biscoff Spread on top of the cookie base. Smooth with the back of spoon. Add the cheesecake mixture on top and place in the fridge.

  • 7

    Refrigerate overnight or at least for 8-10 hours.

  • 8

    Once your cheesecake is cooled and firm, melt the Biscoff Spread and place in a piping bag. Pipe thin circles on top of the cheesecake. Use a skewer and pull stripes to the end of the cheesecake to create a web (see picture). Place in the fridge until you want to serve it!

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