Description
This luscious Biscoff Cheesecake combines a crunchy biscoff cookie crust with a creamy cinnamon-infused cream cheese filling, topped with smooth biscoff spread and crunchy cookie crumbles. Perfect for dessert lovers who enjoy the rich caramelized flavors of biscoff cookies in a classic cheesecake form.
Ingredients
Crust
- 350 g biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
Cheesecake Filling
- 920 g cream cheese (4 bricks, softened to room temperature)
- 150 g granulated sugar
- 150 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
Topping
- 150 g biscoff spread (warmed until runny)
- Biscoff cookies (as many as you'd like for garnish)
Instructions
- Prepare Crust: Line a 9-inch springform pan with parchment paper and set it aside. Crush the biscoff cookies using a food processor or place them in a Ziploc bag and crush with a rolling pin until very fine crumbs form. Transfer crumbs to a medium bowl.
- Mix Crust: Stir the melted unsalted butter into the cookie crumbs until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of the prepared pan using the bottom of a flat cup.
- Chill Crust: Place the crust-lined pan in the refrigerator to chill while preparing the cheesecake filling.
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare Cheesecake Batter: In a large mixing bowl, combine softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, and cinnamon. Mix with an electric hand mixer or spatula until smooth and creamy with no lumps. Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Fill Pan: Pour the cheesecake batter over the chilled cookie crust and spread evenly.
- Bake Cheesecake: Place an empty baking pan or tray on the bottom rack of the oven and fill it with about 1 inch of hot water to create a water bath. Position the cheesecake on the middle rack and bake for 65-70 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
- Cool Cheesecake: Remove from the oven and allow the cheesecake to cool completely at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully.
- Release and Top: Run an offset spatula or skewer around the edges to loosen the cheesecake, then remove the sides of the springform pan. Pour the warmed, runny biscoff spread evenly over the top and smooth into a layer. Garnish with crumbled biscoff cookies and additional whole cookies as desired.
Notes
- Make sure cream cheese and eggs are at room temperature to avoid lumps in the batter.
- The water bath ensures gentle baking and prevents cracking on the cheesecake surface.
- Chill the cheesecake thoroughly for best texture and flavor before serving.
- You can adjust cinnamon to taste or omit for a more traditional flavor.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
