The combo of Biscoff cookies, nuts, and honey makes this cheesecake an all-star dessert.
Then comes the cheesecake filling, fluffy cream cheese sweetened with honey and brightened with lemon.
The finishing touch is a sweet-and-tangy sour cream topping.
Photo:Greg DuPree
Pro tip: starting with room-temperature cream cheese ensures a lump-free filling.
This recipe was developed by Melissa Gray.
Pulse cookie crumbs, pistachios, walnuts, and 1/4 teaspoon salt in a food processor until finely ground.
Add melted butter; pulse to combine.
Place pan on a rimmed baking sheet.
Bake until fragrant and just set, about 10 minutes.
Place baking sheet on a wire rack; let crust cool for 30 minutes.
Beat cream cheese with an electric mixer until smooth, 1 to 2 minutes.
Pour cream cheese mixture into cooled crust; spread in an even layer.
Place springform pan on baking sheet in oven.
Meanwhile, stir together remaining 2 tablespoons sugar and 1 1/4 cups sour cream in a small bowl.
Remove cheesecake from oven; dollop sour cream mixture over top and gently spread in an even layer.
Return cheesecake to oven and bake until sour cream mixture is just set, 5 to 10 minutes.
Let cool on wire rack for 1 hour.
Refrigerate, uncovered, for at least 8 hours and up to 24 hours.
Remove sides of springform pan; transfer cheesecake to a platter.
Top with pistachios, walnuts, and honey.
