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.

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.)

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.)

Instructions

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.
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.
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.
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.
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.
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