Ingredients

1 cup Biscoff Cookies (Substitution: Use speculoos cookies if Biscoff is unavailable.)

1/2 cup Unsalted Butter (Ensure it’s melted for easy mixing.)

24 oz Cream Cheese (Use full-fat cream cheese for optimal creaminess.)

3/4 cup Granulated Sugar (Can be reduced if a less sweet dessert is desired.)

1 cup Greek Yogurt (Substitution: Sour cream can be used in equivalent quantity.)

1 tbsp Vanilla Extract (Use pure vanilla for the best taste.)

1 tsp Ground Cinnamon (Can be omitted if desired.)

3 Large Eggs (Ensure they are at room temperature for mixing.)

1/2 cup Biscoff Spread (Warm before pouring to achieve a smooth consistency.)

Additional Biscoff Cookies (For garnish, providing a crunch and visual appeal.)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and mix them with the melted butter. Press this mixture firmly into the bottom of the pan and chill it in the refrigerator for at least 30 minutes.

Step 2: Preheat your oven to 325°F (163°C). Prepare a roasting pan filled with water to create a water bath, which will help the cheesecake bake evenly and prevent cracking.

Step 3: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the Greek yogurt, vanilla extract, and ground cinnamon, mixing well to combine.

Step 4: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Be careful not to overmix to keep the texture light.

Step 5: Pour the cheesecake filling over the chilled crust in the springform pan. Place the pan in the prepared roasting pan with water and bake for 65-70 minutes. The edges should be set, but the center will still have a slight jiggle.

Step 6: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about 1 hour to prevent sudden temperature changes that may cause cracking.

Step 7: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or until fully set.

Step 8: Once chilled, remove the cheesecake from the pan. Warm the Biscoff spread until it reaches a smooth, pourable consistency, then drizzle it over the top of the cheesecake. Garnish with additional crushed Biscoff cookies for extra crunch and flavor. Serve chilled.

Tips & Variations

For a richer crust, add a tablespoon of melted butter or use a combination of Biscoff and graham cracker crumbs.

Swap Greek yogurt with sour cream for a slightly tangier taste and creamier texture.

If you prefer a more pronounced cinnamon flavor, sprinkle a little extra on top before serving.

To avoid cracks, don’t overbeat the batter and use a water bath as directed.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, you can freeze the cheesecake (without the Biscoff spread topping) for up to 2 months; thaw overnight in the fridge before serving. Reheat the Biscoff spread gently before drizzling it over the cheesecake again.

FAQs

Can I use a regular baking pan instead of a springform pan?

A springform pan is ideal for cheesecakes because it allows easy removal without damaging the crust or sides. If using a regular pan, line it well with parchment and be very careful when removing the cheesecake.

What if I don’t have Biscoff cookies or spread?

You can substitute speculoos cookies for Biscoff cookies, as they have a similar flavor. Alternatively, use graham crackers for the crust and a caramel or cookie butter spread as a topping to mimic the taste.