Description

This irresistibly creamy Biscoff Cheesecake combines the rich, smooth texture of classic cheesecake with the unique spiced flavor of Biscoff cookies and spread. Perfect for anyone who loves a luscious, velvety dessert with a delightful cookie crunch, this recipe is easy to follow and ideal for special occasions or indulgent treats.

Ingredients

Scale

Crust

1 cup Biscoff Cookies (Substitution: Use speculoos cookies if Biscoff is unavailable.)
1/2 cup Unsalted Butter (Ensure it’s melted for easy mixing.)

Filling

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.)

Garnish

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

Instructions

Prepare the Crust: Line a 9-inch springform pan with parchment paper. Crush Biscoff cookies into fine crumbs and mix thoroughly with the melted unsalted butter. Press the crumb mixture evenly into the bottom of the pan to form a firm crust. Chill the crust in the refrigerator for at least 30 minutes to set.
Preheat the Oven: Set the oven temperature to 325°F (163°C). Prepare a roasting pan with hot water to create a water bath, which helps bake the cheesecake gently and prevents cracking.
Mix the Cheesecake Filling: In a large bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy. Add in the Greek yogurt, pure vanilla extract, and ground cinnamon, mixing until well combined. Incorporate the eggs one at a time, blending thoroughly after each addition to achieve a smooth batter without overmixing.
Bake the Cheesecake: Pour the prepared filling evenly over the chilled crust in the springform pan. Place the pan into the roasting pan with water bath in the oven. Bake for 65 to 70 minutes, or until the edges of the cheesecake are set but the center remains slightly jiggly to ensure creaminess once cooled.
Cool the Cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for about 1 hour gradually to prevent cracking. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set and develop flavor.
Top & Serve: Remove the cheesecake from the springform pan. Warm the Biscoff spread gently until it reaches a smooth, pourable consistency, then spread it over the top of the cheesecake. Garnish with additional crushed Biscoff cookies for added texture and presentation. Serve the cheesecake chilled for the best experience.

Notes

Use room temperature eggs and cream cheese to prevent lumps and ensure a smooth batter.
Chilling the crust before baking helps maintain its shape and texture.
The water bath is crucial to avoid cracks on the cheesecake surface and keep it creamy.
Warming the Biscoff spread slightly makes it easier to pour and spread evenly.
For a less sweet version, reduce sugar and Biscoff spread accordingly.
Leftover cheesecake can be stored in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff Cheesecake, Creamy Cheesecake, Biscoff Cookies Recipe, Easy Cheesecake, Dessert, Sweet Treat