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 Biscoff cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of the pan and chill for at least 30 minutes to set the crust.

Step 2: Preheat your oven to 325°F (163°C) and prepare a roasting pan filled with water for a water bath to ensure even baking.

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

Step 4: Incorporate the eggs one at a time, mixing thoroughly after each addition, until the filling is well blended and smooth.

Step 5: Pour the cheesecake filling over the chilled crust in the springform pan. Place the pan in the roasting pan with water and bake for 65-70 minutes. The edges should be set while the center remains slightly jiggly.

Step 6: Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for about 1 hour to prevent cracking.

Step 7: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.

Step 8: Remove the cheesecake from the springform pan. Warm the Biscoff spread until pourable and drizzle it evenly over the top. Garnish with additional crushed Biscoff cookies before serving chilled.

Tips & Variations

For a gluten-free option, use gluten-free speculoos cookies or substitute with nut-based crusts.

Reduce sugar by a quarter cup if you prefer a less sweet cheesecake without compromising flavor.

Adding a pinch of nutmeg or cardamom can enhance the spice profile alongside the cinnamon.

Serve with fresh berries or a drizzle of caramel sauce for an extra special presentation.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. When ready to serve, let it sit at room temperature for about 15 minutes for the best texture. Avoid freezing if possible, as the texture may change, but it can be frozen for up to 1 month and thawed overnight in the fridge.

FAQs

Can I use regular cookies instead of Biscoff?

Yes, speculoos cookies are the closest alternative, but you can also try graham crackers or digestive biscuits. The flavor will be different but still delicious.