A delicious combination of pecan pie and cheesecake, featuring a biscoff cookie crust, a pecan pie filling layer, a creamy cheesecake layer, and a pecan praline topping.
Preheat oven to 350°F. Prepare the crust: crush biscoff cookies and mix with melted butter, then press into a 9-inch springform pan lined with parchment paper. Place the crust in the refrigerator to chill. Prepare the pecan pie filling and cheesecake filling.
Line the bottom of your springform pan with foil and place it into a water bath. Pour the prepared fillings into the crust-lined pan. Bake the cheesecake at 350°F for 10 minutes, then reduce the heat to 300°F and continue baking for another 40 minutes (total 50 minutes bake time). After 50 minutes, turn the oven OFF but keep the oven door CLOSED for 30 minutes to allow the cheesecake to cool slowly. The center should be very slightly jiggly when removed. Allow the cheesecake to cool completely at room temperature, then refrigerate overnight. Once chilled, prepare the pecan praline topping and spread over the cheesecake.
