Almond Praline Cheesecake with Biscoff Crust

almond praline cheesecake sliced on a wooden serving plater, drizzled with caramel and almonds, one slice being served

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A decadent and creamy almond cheesecake topped with caramel, almonds and baked in a Biscoff cookie crust.

Prep Time40

Cook Time1

Chill Time4

Total Time5 40

Course: Dessert

Cuisine: Baked Goods

Keyword: biscoff, cheesecake

Servings: servings

Calories: 486kcal

Author: Trish | The In Fine Balance Food Blog

Equipment

10 inch spring form pan 9 inch spring form pan can be used instead but will impact cooking time.
Food processor with blade attachment 12-14 cup is best
Fine mesh seive
Roasting pan or other large and shallow pan This is for the waterbath, so make sure the spring form pan fits inside

Ingredients

Crust

300 g Biscoff Cookies waffers only, not sandwich cookies
4 tablespoon unsalted butter (if you used salted butter skip the salt in the crust)
½ teaspoon salt

Cheesecake filling

32 oz cream cheese at room temperature. I use 50/50 full fat and light cream cheese
1 cup granulated sugar
2 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
2 tablespoon all purpose flour
4 large eggs at room temperature
⅓ cup almond cream liquor I used Almond Biscotti Cream Liquor from Wolfhead Distillery. You can also try Baileys Vanilla Almond Cream

Toppings

½ cup caramel sauce I used store bought Butterscotch Ice cream topping
¼ cup toasted sliced almond
1 cup almond whippped cream

Almond Whipped Cream

1 cup whipping cream
2 tablespoon Vanilla Almond Liquor
⅓ cup icing sugar (confectioners sugar)

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Instructions

Before you start

Preheat oven to 350 degrees
Prepare the spring form pan for a water bath by wrapping the outside of the pan in 2 layers of aluminum foil. Avoid seams and ensure the foil reaches the top of the sides of the pan without wrapping around to the inside. Set this aside.

Make the Biscoff cookie crust

In a food processer blitz cookies until uniformly ground to a powder resembling gram cracker crumbs or bread crumbs. Add melted butter and pulse several times to evenly distribute the butter. Crumbs will stick together slightly when pressed between your fingers. Press Biscoff cookie mixture into the bottom of the prepared spring form pan. Use your fingers or the bottom of a flat cup to press the crust evenly along the bottom. It is okay if the crust goes up the sides a bit. Set this aside.
300 g Biscoff Cookies, 4 tablespoon unsalted butter, ½ teaspoon salt

Prepare cheesecake filling

Using a food processer for best results, add cream cheese to the food processor and process until smooth and creamy. Pause machine and scrap down the sides once or twice. Ensure the cream cheese is perfectly smooth before moving to the next step.
32 oz cream cheese
To the food processor add sugar, vanilla, salt and flour and process until smooth and fully incorporated. Scrapping sides at least once. Add eggs one at a time, processing after each addition. (or do this as the machine is running). Pour in the cream liquor and process.
1 cup granulated sugar, 2 teaspoon vanilla extract, ½ teaspoon salt, 2 tablespoon all purpose flour, 4 large eggs, ⅓ cup almond cream liquor, ½ teaspoon almond extract
To ensure a smoother cheese cake, pour batter through a fine mesh seive before pouring into the prepared cookie base. This helps remove air bubbles and prevent cracking. Tap the filled cake pan sharply on the counter to encourage bubbles to rise to the top.
Place the spring form pan inside the larger roasting pan. Carefully pour boiling water into the roasting pan, it should come up the sides of the cake can by a couple of inches or halfway.
Bake for about 60 minutes or until the cake is set, the edges are just firm. The center may be a bit jiggly at this point. Leaving the cake in the oven, turn off the oven and crack the oven door slightly to allow the cake to cool slowly. Let is sit for about 1 hour.
Remove the cake from the oven and from the water bath. Allow to cool completely on the counter. To not move to the refrigerator until completely cooled to room temperature.
Once completely cooled, you can move to the refrigerator. I like to cover gently (just drapped) with a clean dishcloth when storing in the fridge. Cake can be made to this point the day before (my prefered approach) or even several days ahead.

Assemble

Carefully remove the cake from the spring form pan. As the cake has cooled, it shoud have already released from the edges of the pan and should come off cleanly. Run a thin knife between the cake and inside of the springform pan to loosen the cake completely. Transfer the cake to a servering platter and top the cake with whipped cream, caramel and sliced almonds. Serve.
¼ cup toasted sliced almond, 1 cup almond whippped cream, ½ cup caramel sauce

To make the Almond Whipped Cream

In a standmixer with the whisk attachment or using a handheld electric mixer, combine the heavy whipping cream, liquor and icing sugar. Whip on high speed until stiff peaks form. Transfer to a piping bag with a star tip to make rosettes around the top of the cake. Or simply serve on the side with each slice.
1 cup whipping cream, 2 tablespoon Vanilla Almond Liquor, ⅓ cup icing sugar (confectioners sugar)

Notes

Make your cheesecake a day ahead for the best results. This gives you and the cake time to chill.

I like to use a combination of full-fat and reduced-fat cream cheese; I find it produces a lighter, smoother cake.

I used Biscoff cookies for the crust. If you can't find Biscoff cookies, use any vanilla wafer cookie or graham cracker crumbs.

I used Almond Biscotti Cream Liquor for this recipe, which may be hard to find if you are not local to Windsor, Ontario. A good cream liquor will work in its place I suggest Rumchatta or Disaronno Velvet.

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