Peaches and Cream Cheesecake with Biscoff Crust
Many will tell you that York County, South Carolina has the best peaches in the country. I tend to agree, but I do live in York County, so I may be biased.  Peach trees are EVERYWHERE in my town and it’s one of the things I love most about living here. This time of year, you can’t go too far without coming across a fruit stand selling the season’s best peaches. I picked up these beauties at The Springs Farm Peach Stand and felt inspired to come up with something pretty special to show them off.

I very, very rarely make cheesecake (I leave that up to Steph) but I couldn’t get the idea of a peaches and cream cheesecake out of my head. I went into the pantry to see what I had on hand and staring back at me I saw two packs of Biscoff cookies remaining from my four-pack box (yet another overzealous Costco purchase). I took it as a sign and decided to use the Biscoffs for a crust.
Biscoff Peaches & Cream Cheesecake
2 cups of ground Biscoff
1/3 cup of melted butter
2 8-oz packs of cream cheese, room temp
1 16 oz. container of sour cream
1 cup sugar
3 eggs
1 1/2 tsp vanilla

3 peaches, sliced
2 cups of whipped cream


Preheat oven to 325 degrees.

Grind up your Biscoff cookies in the food processor. It was about one pack for me to get 2 cups. I may or may not have eaten one out of the pack. I still ended up around 2 cups.

The fingerprints on my food processor are kind of embarrassing.
Mix in melted butter and press mixture into prepared cheesecake pan – press about an inch up the sides of the pan. Chill in fridge while you make the filling.


In a stand mixer, or bowl with hand mixer, beat two packs of cream cheese until smooth, with no lumps remaining. Mix in eggs, one at a time, beating until smooth. Beat in sugar, sour cream and vanilla.


This is not an advertisement for Harris Teeter. Although I do shop there a lot.


Take out prepared crust pan. Pour cheesecake mixture into pan. Smooth top with spatula


Wrap foil around cheesecake pan and set into a larger roasting pan. Pour water in roasting pan, enough to come about 1-1 1/2 inches up the side.

Bake for about 50 minutes. When you remove it from the oven, it will still jiggle. It will set once you chill it in the fridge. Allow to cool at room temp for 30-40 minutes, and then cover with plastic wrap and move to fridge to chill for at least 4 hours.
Once chilled, slice up your peaches. Arrange in a pretty pattern around the top of the cake, leaving a space in the middle of the cake for the whipped cream.
Using homemade or prepared whipped cream, dollop several large spoonfuls into the middle of the cake.
Peaches and Cream Cheesecake with Biscoff Crust
Serve chilled and enjoy!
Peaches and Cream Cheesecake with Biscoff Crust