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

Step 1: Line a 9-inch springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and mix them with the melted butter. Press this mixture evenly into the bottom of the pan and chill for at least 30 minutes.

Step 2: Preheat your oven to 325°F (163°C). Prepare a roasting pan with water to create a water bath for baking the cheesecake.

Step 3: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the Greek yogurt, vanilla extract, and ground cinnamon, mixing until combined.

Step 4: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.

Step 5: Pour the cheesecake filling over the chilled crust. Place the springform pan inside the roasting pan, and carefully pour hot water around it to about halfway up the pan’s sides.

Step 6: Bake for 65-70 minutes, until the edges are set but the center still has a slight jiggle.

Step 7: Turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour to prevent cracking.

Step 8: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.

Step 9: Remove the cheesecake from the springform pan. Warm the Biscoff spread until smooth, then pour it over the top. Garnish with additional crushed Biscoff cookies before serving. Serve chilled.

Tips & Variations

Use full-fat cream cheese and room temperature eggs to achieve the creamiest texture.

Substitute Greek yogurt with sour cream for a slightly tangier flavor.

Omit the cinnamon if you prefer a less spiced filling.

For a gluten-free version, use gluten-free speculoos cookies and confirm all ingredients are gluten-free.

If you don’t have a springform pan, a regular cake pan lined with parchment can work, but chilling times may vary.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight. Preparing it a day ahead allows the flavors to meld and ensures a firmer texture.

What if I don’t have a water bath?

You can bake the cheesecake without a water bath, but it may crack more easily. Wrapping the pan with foil and baking at a lower temperature can help reduce the risk.