Irresistibly Creamy Biscoff Cheesecake You’ll Love to Make Recipe

Introduction

This irresistibly creamy Biscoff cheesecake combines the unique flavor of Biscoff cookies and spread with a smooth, luscious filling. Perfect for any occasion, this dessert is sure to become a favorite you’ll love to make again and again.

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

1. Step 1: Line a 9-inch springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and mix with the melted butter. Press the mixture firmly into the bottom of the pan. Chill the crust for at least 30 minutes to set.
2. Step 2: Preheat the oven to 325°F (163°C). Prepare a roasting pan filled with water for a water bath to ensure even baking and prevent cracking.
3. Step 3: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add Greek yogurt, vanilla extract, and ground cinnamon, mixing well to combine.
4. Step 4: Add the eggs one at a time, beating gently after each addition until fully incorporated without overmixing.
5. Step 5: Pour the filling evenly over the chilled cookie crust. Place the springform pan inside the roasting pan with water and bake for 65 to 70 minutes. The edges should be set, but the center should still be slightly jiggly.
6. 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 can cause cracks.
7. Step 7: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
8. Step 8: Before serving, warm the Biscoff spread until smooth and pour it over the chilled cheesecake. Garnish with additional crushed Biscoff cookies for a delightful crunch and beautiful presentation.

Tips & Variations

• Use full-fat cream cheese and room temperature eggs for a smoother, creamier texture.
• If you prefer a less sweet cheesecake, reduce the sugar slightly without affecting the overall balance.
• For a richer topping, mix the warmed Biscoff spread with a tablespoon of heavy cream before pouring.
• Omit the ground cinnamon for a more straightforward Biscoff flavor or add a pinch of nutmeg for extra warmth.
• Speculoos cookies from other brands can be a great alternative if Biscoff is not available in your area.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. To reheat the Biscoff topping, warm it gently until pourable, but the cheesecake itself is best enjoyed chilled. For longer storage, freeze the un-topped cheesecake for up to 1 month and add the spread after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, using a water bath helps prevent cracking and ensures even baking. If you don’t have a roasting pan, wrap the springform pan with foil and bake without water, keeping an eye on the cheesecake to avoid overbaking.

Can I substitute the Greek yogurt with sour cream?

Yes, sour cream works as a perfect substitute for Greek yogurt in this recipe, providing a similar tang and creamy texture.

Irresistibly Creamy Biscoff Cheesecake You’ll Love to Make Recipe

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★★★★★

4.8 from 102 reviews

• Author: Olivia
• Total Time: 6 hours 40 minutes
• Yield: 8 servings 1x

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Description

This irresistibly creamy Biscoff cheesecake combines the rich, smooth texture of classic cheesecake with the warm, spiced flavor of Biscoff cookies and spread. Featuring a crunchy Biscoff cookie crust, a velvety cream cheese filling enhanced by Greek yogurt and vanilla, and a luscious topping of melted Biscoff spread and cookie garnish, this dessert is perfect for impressing guests or indulging in a decadent treat.

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Ingredients

Scale 1x2x3x

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.)

Cheesecake 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.)

Topping and Garnish

• 1/2 cup Biscoff Spread (Warm before pouring to achieve a smooth consistency.)
• Additional Biscoff Cookies (For garnish, providing a crunch and visual appeal.)

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Instructions

1. Prepare the Crust: Line a 9-inch springform pan with parchment paper. Crush Biscoff cookies into fine crumbs and mix them with the melted butter thoroughly. Press this mixture firmly and evenly into the bottom of the pan. Chill the crust in the refrigerator for at least 30 minutes to set.
2. Preheat the Oven: Set the oven temperature to 325°F (163°C). Prepare a roasting pan by filling it with water to create a water bath (bain-marie) which will help bake the cheesecake evenly without cracking.
3. Mix the Cheesecake Filling: In a large bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the Greek yogurt, vanilla extract, and ground cinnamon, mixing well to combine. Incorporate the eggs one at a time, beating well after each addition until the filling is smooth and fully blended.
4. Bake the Cheesecake: Pour the prepared filling evenly over the chilled crust in the springform pan. Place the pan into the water bath in the oven and bake for 65-70 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
5. Cool the Cheesecake: Once baked, turn off the oven and crack the door open to let the cheesecake cool slowly inside for about 1 hour to prevent cracking. After cooling, remove the cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours to allow it to fully set and develop flavor.
6. Top & Serve: Remove the cheesecake from the springform pan carefully. 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 added crunch and visual appeal. Serve chilled for the best texture and flavor experience.

Notes

• You can substitute speculoos cookies if Biscoff cookies are not available for both crust and garnish.
• Using full-fat cream cheese ensures a rich and creamy texture.
• Room temperature eggs mix better into the filling, preventing lumps.
• The water bath is essential to bake the cheesecake gently and avoid cracking.
• Cooling the cheesecake slowly in the oven and then chilling helps maintain a smooth surface and creamy texture.
• Warm the Biscoff spread gently to make spreading easier and to create a glossy finish.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cheesecake, creamy cheesecake, Biscoff cookies, baked cheesecake, dessert recipe, easy cheesecake, speculoos cookies, cinnamon cheesecake