Ingredients
- 20 Biscoff cookies or Ginger Snaps
- 3 tablespoons sugar
- 1/3 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 tablespoons Zesty Lemon Stir-In Paste
- 4 large eggs
- 3 medium clementines, peeled and sectioned
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Heat oven to 325°F. Place cookies in a food processor; pulse into crumbs. Add 3 tablespoons sugar and butter to food processor bowl; pulse until combined. Press onto bottom of 9-inch springform pan.
- 2 Beat cream cheese, 1 cup sugar and Zesty Lemon Paste with mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition. Pour over crust.
- 3 Bake 45 to 55 minutes or until center is almost set. Loosen from rim. Refrigerate 4 hours or overnight.
- 4 Top cheesecake with clementine slices just before serving.
