Ingredients
10
10 servings
- •1 ½ (4 ounce) packages speculoos cookies (such as Lotus Biscoff®)
- •4 tablespoons coconut oil, melted
- •1 teaspoon salt
- •2 (8 ounce) packages cream cheese, softened
- •1 (16 ounce) container sour cream
- •1 cup white sugar
- •2 tablespoons amaretto liqueur
- •1 teaspoon almond extract
- •1 teaspoon vanilla extract
- •3 eggs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
- Bake in the preheated oven until firm, about 10 minutes. Let cool.
- Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust.
- Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
- Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.
Nutritional Facts
Per 10 servings
- Calories: 496
- Carbohydrate: 37g
- Fat: 35g
- Fiber: 0g
- Protein: 8g
- Sugar: 28g
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