Description

This irresistibly creamy Biscoff cheesecake combines a crunchy Biscoff cookie crust with a rich and velvety cream cheese filling infused with cinnamon and vanilla. Topped with warm Biscoff spread and additional cookie crumbles, this dessert is a perfect balance of smoothness and crunch, ideal for any special occasion or a delightful treat.

Ingredients

Scale

Crust

1 cup Biscoff Cookies (or speculoos cookies as a substitute)
1/2 cup Unsalted Butter, melted

Filling

24 oz Cream Cheese, full-fat
3/4 cup Granulated Sugar
1 cup Greek Yogurt (or sour cream as a substitute)
1 tbsp Vanilla Extract, pure
1 tsp Ground Cinnamon (optional)
3 Large Eggs, room temperature

Topping

1/2 cup Biscoff Spread, warmed
Additional Biscoff Cookies, crushed for garnish

Instructions

Prepare the Crust: Line a 9-inch springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and mix thoroughly with the melted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Chill the crust in the refrigerator for at least 30 minutes to set.
Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a roasting pan by filling it with water to create a water bath for gentle, even baking.
Mix the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the Greek yogurt, pure vanilla extract, and ground cinnamon, mixing well to combine. Incorporate the eggs one at a time, ensuring each egg is fully blended before adding the next, resulting in a smooth and homogenous batter.
Bake the Cheesecake: Pour the prepared filling over the chilled cookie crust in the springform pan. Place the pan inside the roasting pan filled with water to form a water bath. Bake the cheesecake for 65 to 70 minutes, or until the edges are set and the center has a slight jiggle to it when gently shaken.
Cool the Cheesecake: Turn off the oven and slightly crack the door open. Allow the cheesecake to cool gradually inside the oven for about 1 hour to help prevent cracking. Then, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, to achieve optimal firmness and flavor melding.
Top and Serve: Remove the cheesecake from the springform pan carefully. Warm the Biscoff spread until smooth and pour it evenly over the top of the cheesecake. Garnish with additional crushed Biscoff cookies for an appealing crunch and visual finish. Serve the cheesecake chilled for the best texture and taste.

Notes

For a less sweet dessert, reduce the granulated sugar slightly to suit your taste.
Make sure the eggs are at room temperature before mixing to ensure a smooth filling.
Using full-fat cream cheese and Greek yogurt contributes to the creaminess and texture of the cheesecake.
The water bath helps to bake the cheesecake evenly and prevents cracking.
Letting the cheesecake cool gradually inside the oven prevents abrupt temperature changes which can cause cracks.
You can substitute sour cream for the Greek yogurt if preferred for a slightly tangier flavor.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cheesecake, creamy cheesecake, Biscoff cookie crust, baked cheesecake, cinnamon cheesecake, dessert recipe