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Biscoff Cheesecake

Irresistibly Creamy Biscoff Cheesecake You’ll Love to Make

This Biscoff cheesecake combines creamy richness with the delightful spice of Biscoff cookies, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • 9-inch springform pan
  • food processor
  • mixing bowl
  • Offset spatula
  • Roasting Pan

Method
 

Prepare the Crust
  1. Line a 9-inch springform pan with parchment paper. Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of the pan and chill for at least 30 minutes.
Preheat the Oven
  1. Preheat oven to 325°F (163°C) and prepare a roasting pan with water for a water bath.
Mix the Cheesecake Filling
  1. Beat cream cheese and sugar until smooth. Add yogurt, vanilla, and cinnamon, then mix. Incorporate eggs one at a time until well blended.
Bake the Cheesecake
  1. Pour the filling over the chilled crust, bake for 65-70 minutes until edges are set and center is slightly jiggly.
Cool the Cheesecake
  1. Turn off the oven and crack the door, letting the cheesecake cool for about 1 hour. Transfer to the refrigerator and chill for at least 4 hours.
Top & Serve
  1. Remove cheesecake from the pan and warm the Biscoff spread, pour over cheesecake and garnish with crushed cookies. Serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 26gVitamin A: 500IUCalcium: 90mgIron: 1mg

Notes

For optimal results, ensure cream cheese is at room temperature before mixing and chill the cheesecake overnight for the best flavor and texture.

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